It is important to think about the cut of steak you’ll be having for dinner. Leaner cuts such as eye of round, sirloin or round roasts will work best with light to medium-bodied red wines. If you are having a fattier cut, such as filet mignon, porterhouse or ribeye, you will want a bold red with high tannins.
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If you make the patty the star of your burger and have minimal toppings, a red meat-friendly wine like a cabernet sauvignon works well. If you are making a big, bold burger, try a Malbec. It has a more robust flavor to stand up to all your toppings! Want a white wine with your burger? Try a chardonnay. It will work well with most toppings and the acidity helps cut through the fattiness of the meat and cheese.
Pot roast is a classic, humble dish that is usually flavorful without overwhelming sauce. You want a wine that is big and bold enough to meet the full flavors of the beef.