Question: What pairs well with steak tartare?

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P_WythesJr
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Question: What pairs well with steak tartare?

#1 Post by P_WythesJr » February 6th, 2020, 10:19 pm

The subject line says it all. Either red or white suggestions welcomed.

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Re: Question: What pairs well with steak tartare?

#2 Post by Martin Petersen » February 6th, 2020, 10:29 pm

Classic pairing - nebbiolo and Carne Cruda

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Re: Question: What pairs well with steak tartare?

#3 Post by Eric Lundblad » February 6th, 2020, 10:47 pm

Champagne! Maybe Ledru :)
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Re: Question: What pairs well with steak tartare?

#4 Post by Brian G r a f s t r o m » February 6th, 2020, 10:54 pm

Champagne or a still Rosé
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Re: Question: What pairs well with steak tartare?

#5 Post by LMD Ermitaño » February 6th, 2020, 11:17 pm

I like it with grand cru Chablis or a good 1er cru Chassagne-Montrachet, ripe years in either case.
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Re: Question: What pairs well with steak tartare?

#6 Post by Jason T » February 6th, 2020, 11:19 pm

I tend to go to Champagne. I’ve had success with a light, balanced-slightly-acidic Pinot as well.
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Re: Question: What pairs well with steak tartare?

#7 Post by Anton D » February 6th, 2020, 11:55 pm

Pinot noir
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Re: Question: What pairs well with steak tartare?

#8 Post by Wes Barton » February 7th, 2020, 1:56 am

Nebbiolo
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Re: Question: What pairs well with steak tartare?

#9 Post by Scott Brunson » February 7th, 2020, 2:14 am

Champagne is the classic pairing.
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Re: Question: What pairs well with steak tartare?

#10 Post by James Wright » February 7th, 2020, 3:19 am

Pinot Gris or Grauburgunder

has the flavour stuff to handle both the flesh and the condiments (more prominent in the profile),
texture to complement
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Re: Question: What pairs well with steak tartare?

#11 Post by Sarah Kirschbaum » February 7th, 2020, 3:59 am

If it's a classic French steak tartare - that is, not f'kd with by adding too many stupid elements - then rose champagne is the right answer. Preferably a full bodied rose.

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Re: Question: What pairs well with steak tartare?

#12 Post by Rob_S » February 7th, 2020, 4:22 am

Champagne but I've also had success with cru beaujolais.
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Re: Question: What pairs well with steak tartare?

#13 Post by Robert.A.Jr. » February 7th, 2020, 4:22 am

Agreed, Rose Champagne is perfect.

We had it last week, but it was an intermezzo between courses, and actually paired quire nicely with a mid-weight 1982 Bordeaux (Pomerol). I don’t think it would work with a young red.

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Re: Question: What pairs well with steak tartare?

#14 Post by Mich@el Ch@ng » February 7th, 2020, 4:46 am

Krug

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Re: Question: What pairs well with steak tartare?

#15 Post by Gerhard P. » February 7th, 2020, 5:08 am

I would either chose a Grüner Veltliner Smaragd (many choices) or a (close to) mature Hermitage blanc.
Did both already - and it worked well.
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Re: Question: What pairs well with steak tartare?

#16 Post by scamhi » February 7th, 2020, 5:21 am

I agree with rose champagne.
it has the body and richness to hold up to the capers, onion, lemon juice and cornichons
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Re: Question: What pairs well with steak tartare?

#17 Post by Otto Forsberg » February 7th, 2020, 5:43 am

What doesn't pair? In a place we arrange many of our tastings I almost always order a steak tartare just because it's a reliable performer with almost everything, be it a hearty red, crisp bubbly or a rich Chenin.

However, a moderately tannic sparkling red (Sparkling Shiraz, dry Lambrusco, bubbly Bonarda from Argentina) is a terrific pairing from outside the box.

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Re: Question: What pairs well with steak tartare?

#18 Post by Kris Patten » February 7th, 2020, 5:46 am

Aged Auslese.
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Re: Question: What pairs well with steak tartare?

#19 Post by J a y H a c k » February 7th, 2020, 7:23 am

A large Big Green Egg heated to 700 degrees, and then some Howell Mountain Zinfandel.
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Re: Question: What pairs well with steak tartare?

#20 Post by Mich@el Ch@ng » February 7th, 2020, 7:30 am

Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.

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Re: Question: What pairs well with steak tartare?

#21 Post by Sarah Kirschbaum » February 7th, 2020, 7:56 am

Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
You may be the only one, then. ;-)

Lots of people don't care for rose, but I don't think I've ever heard someone say it's not food friendly.

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Re: Question: What pairs well with steak tartare?

#22 Post by Jason T » February 7th, 2020, 8:26 am

Sarah Kirschbaum wrote:
February 7th, 2020, 7:56 am
Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
You may be the only one, then. ;-)

Lots of people don't care for rose, but I don't think I've ever heard someone say it's not food friendly.
In general I agree that rose is food friendly. I did run into a rose recently that I loved and was otherwise food friendly, except that it had bit tannin on it, causing it to clash a bit with spicier food and a few other pairings. But I get there's exceptions in all of these cases and this doesn't disprove the general point.
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Re: Question: What pairs well with steak tartare?

#23 Post by Sarah Kirschbaum » February 7th, 2020, 8:57 am

Jason T wrote:
February 7th, 2020, 8:26 am
Sarah Kirschbaum wrote:
February 7th, 2020, 7:56 am
Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
You may be the only one, then. ;-)

Lots of people don't care for rose, but I don't think I've ever heard someone say it's not food friendly.
In general I agree that rose is food friendly. I did run into a rose recently that I loved and was otherwise food friendly, except that it had bit tannin on it, causing it to clash a bit with spicier food and a few other pairings. But I get there's exceptions in all of these cases and this doesn't disprove the general point.
I'd argue that little bit of tannin is one of the things that makes it as food friendly and versatile as it is, and can give it an edge over white wines in many circumstances. I wouldn't pair rose with Szechuan or the like either, but, as you said, that doesn't disprove the general point.

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Re: Question: What pairs well with steak tartare?

#24 Post by AndyK » February 7th, 2020, 9:06 am

Austrian Riesling!
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Re: Question: What pairs well with steak tartare?

#25 Post by Mich@el Ch@ng » February 7th, 2020, 9:06 am

Interesting; that’s why I generally dislike it with food. That said in general I tend to dislike rose champagne and pair regular champagnes with almost everything.

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Re: Question: What pairs well with steak tartare?

#26 Post by John Kight » February 7th, 2020, 9:20 am

Nebbiolo, Beaujolais, Champagne, a dry Lambrusco, or Dry Riesling (preferably Austrian or Alsatian) would be my first picks. Surprised no one has called out Beaujolais or Lambrusco, as they seems fairly perfect.

I would also be curious to see if an orange/amber wine would work as well, but you'd want to make sure its one (of the many) with good acidity...some might be too flabby. Not at all sure about this pairing, but as I say, I'd love to test it.

I also think Lagrein, Zweigelt and Blaufrankisch might work well if they were made in a low oak and "fresh" (i.e. lighter, high acid) style.
Last edited by John Kight on February 7th, 2020, 9:28 am, edited 2 times in total.

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Re: Question: What pairs well with steak tartare?

#27 Post by Gerhard P. » February 7th, 2020, 9:27 am

AndyK wrote:
February 7th, 2020, 9:06 am
Austrian Riesling!
Austrian Riesling is a good choice, but Austrian Grüner Veltliner is better still (in most instances) ...
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Re: Question: What pairs well with steak tartare?

#28 Post by Russell Faulkner » February 7th, 2020, 9:28 am

I always thought the classical match was BoJo. But I don’t eat it.

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Re: Question: What pairs well with steak tartare?

#29 Post by Anton D » February 7th, 2020, 9:28 am

Sarah Kirschbaum wrote:
February 7th, 2020, 3:59 am
If it's a classic French steak tartare - that is, not f'kd with by adding too many stupid elements - then rose champagne is the right answer. Preferably a full bodied rose.
Good one!

Made me want some right now!!!

Thinking on it, we don’t use onion (or Oder it) in ours, so that may also affect my opinions.
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Re: Question: What pairs well with steak tartare?

#30 Post by Jason T » February 7th, 2020, 9:33 am

Sarah Kirschbaum wrote:
February 7th, 2020, 8:57 am
Jason T wrote:
February 7th, 2020, 8:26 am
Sarah Kirschbaum wrote:
February 7th, 2020, 7:56 am


You may be the only one, then. ;-)

Lots of people don't care for rose, but I don't think I've ever heard someone say it's not food friendly.
In general I agree that rose is food friendly. I did run into a rose recently that I loved and was otherwise food friendly, except that it had bit tannin on it, causing it to clash a bit with spicier food and a few other pairings. But I get there's exceptions in all of these cases and this doesn't disprove the general point.
I'd argue that little bit of tannin is one of the things that makes it as food friendly and versatile as it is, and can give it an edge over white wines in many circumstances. I wouldn't pair rose with Szechuan or the like either, but, as you said, that doesn't disprove the general point.
I totally agree! champagne.gif
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Re: Question: What pairs well with steak tartare?

#31 Post by John Kight » February 7th, 2020, 9:34 am

Anton D wrote:
February 7th, 2020, 9:28 am
Thinking on it, we don’t use onion (or Oder it) in ours, so that may also affect my opinions.
Me either. The first question I ask at any restaurant with beef tartare is if it is "pre-mixed", or if they can make it with no onion or shallot (perhaps with garlic instead). Raw onion is just such a crude, overpowering flavour. In general I hate it on anything, but I guess it's okay on foods that otherwise have a huge flavour (e.g. on chili, on a loaded burger, etc.). (Curiously I don't have the same view of garlic).

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Re: Question: What pairs well with steak tartare?

#32 Post by Eric Lundblad » February 7th, 2020, 9:49 am

John Kight wrote:
February 7th, 2020, 9:34 am
Anton D wrote:
February 7th, 2020, 9:28 am
Thinking on it, we don’t use onion (or Oder it) in ours, so that may also affect my opinions.
Me either. The first question I ask at any restaurant with beef tartare is if it is "pre-mixed", or if they can make it with no onion or shallot (perhaps with garlic instead). Raw onion is just such a crude, overpowering flavour. In general I hate it on anything, but I guess it's okay on foods that otherwise have a huge flavour (e.g. on chili, on a loaded burger, etc.). (Curiously I don't have the same view of garlic).
I agree about raw shallots/onions....pickled shallots can work well tho!
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Re: Question: What pairs well with steak tartare?

#33 Post by Sarah Kirschbaum » February 7th, 2020, 10:42 am

Russell Faulkner wrote:
February 7th, 2020, 9:28 am
I always thought the classical match was BoJo. But I don’t eat it.
And a very good one it is.

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Re: Question: What pairs well with steak tartare?

#34 Post by Anton D » February 7th, 2020, 12:29 pm

Eric Lundblad wrote:
February 7th, 2020, 9:49 am
John Kight wrote:
February 7th, 2020, 9:34 am
Anton D wrote:
February 7th, 2020, 9:28 am
Thinking on it, we don’t use onion (or Oder it) in ours, so that may also affect my opinions.
Me either. The first question I ask at any restaurant with beef tartare is if it is "pre-mixed", or if they can make it with no onion or shallot (perhaps with garlic instead). Raw onion is just such a crude, overpowering flavour. In general I hate it on anything, but I guess it's okay on foods that otherwise have a huge flavour (e.g. on chili, on a loaded burger, etc.). (Curiously I don't have the same view of garlic).
I agree about raw shallots/onions....pickled shallots can work well tho!
Wow! You guys rock! I was expecting to get flamed, actually!
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Re: Question: What pairs well with steak tartare?

#35 Post by cjsadler » February 7th, 2020, 12:39 pm

Pulled "What to Eat With What You Drink" from the bookshelf and these are the bolded pairings for steak tartare, all of which got named except for Chianti Classico:

Beaujolais
Champagne
Chianti Classico
Pinot Noir
Rose
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Re: Question: What pairs well with steak tartare?

#36 Post by Otto Forsberg » February 7th, 2020, 12:53 pm

John Kight wrote:
February 7th, 2020, 9:20 am
Surprised no one has called out Lambrusco, as they seems fairly perfect.
I can see I'm no-one to you then.

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Re: Question: What pairs well with steak tartare?

#37 Post by John Kight » February 7th, 2020, 1:46 pm

Otto Forsberg wrote:
February 7th, 2020, 12:53 pm
John Kight wrote:
February 7th, 2020, 9:20 am
Surprised no one has called out Lambrusco, as they seems fairly perfect.
I can see I'm no-one to you then.
Sorry, I was skimming through the thread and missed that!

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Re: Question: What pairs well with steak tartare?

#38 Post by Scott Brunson » February 7th, 2020, 2:38 pm

Jason T wrote:
February 7th, 2020, 9:33 am
Sarah Kirschbaum wrote:
February 7th, 2020, 8:57 am
Jason T wrote:
February 7th, 2020, 8:26 am


In general I agree that rose is food friendly. I did run into a rose recently that I loved and was otherwise food friendly, except that it had bit tannin on it, causing it to clash a bit with spicier food and a few other pairings. But I get there's exceptions in all of these cases and this doesn't disprove the general point.
I'd argue that little bit of tannin is one of the things that makes it as food friendly and versatile as it is, and can give it an edge over white wines in many circumstances. I wouldn't pair rose with Szechuan or the like either, but, as you said, that doesn't disprove the general point.
I totally agree! champagne.gif
me too!
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Re: Question: What pairs well with steak tartare?

#39 Post by Brian G r a f s t r o m » February 7th, 2020, 2:56 pm

Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
It's my preferred pairing with pizza, too.
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Re: Question: What pairs well with steak tartare?

#40 Post by Sarah Kirschbaum » February 7th, 2020, 3:28 pm

Brian G r a f s t r o m wrote:
February 7th, 2020, 2:56 pm
Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
It's my preferred pairing with pizza, too.
Oh yes! A medium bodied rose is definitely my preferred with a simple margherita made with best ingredients. Many other pies, too. It provides a great springboard for the savory, sweet and salty, and slight herbaceousness without interfering.

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Re: Question: What pairs well with steak tartare?

#41 Post by Dan Kravitz » February 7th, 2020, 3:57 pm

I'm not a big fan of steak tartare, have it once every year or two in France, usually Paris with friends who love the stuff.

I'm in for a relatively light bodied, young, tannic, high-acid red wine. Sorry, the match of raw beef with white wine doesn't work for me (ymmv). I love rose immoderately, and not just because it provides a lot of my livelihood, but I also don't want cool or cold wine with my tartare.

As I'm not a Beaujolais fan, my go-to would be a Bourgogne Rouge, light and tart enough to cut through the heft. I don't think I've ever ordered it in a place where Mondeuse from Savoie or Refosco from Northern Italy were available, but that would be my first choice. In a pinch, I could go with a Bordeaux Rouge (again, as with my choice of Bourgogne, nothing higher on the Appellation totem pole). From California, if you can find a cheap 13% Zinfandel, that could work.

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Re: Question: What pairs well with steak tartare?

#42 Post by Ian S » February 7th, 2020, 7:07 pm

Russell Faulkner wrote:
February 7th, 2020, 9:28 am
But I don’t eat it.
Okay, I'll give you the opportunity: Why don't you eat steak tartare, Russell?
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Re: Question: What pairs well with steak tartare?

#43 Post by AlexS » February 7th, 2020, 7:11 pm

Champagne
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Re: Question: What pairs well with steak tartare?

#44 Post by Josh Grossman » February 7th, 2020, 7:43 pm

Scott Brunson wrote:
February 7th, 2020, 2:14 am
Champagne is the classic pairing.
Add some french fries for good measure.

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Re: Question: What pairs well with steak tartare?

#45 Post by Russell Faulkner » February 7th, 2020, 11:56 pm

Ian S wrote:
February 7th, 2020, 7:07 pm
Russell Faulkner wrote:
February 7th, 2020, 9:28 am
But I don’t eat it.
Okay, I'll give you the opportunity: Why don't you eat steak tartare, Russell?
Don’t like it. That’s all! :)

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Re: Question: What pairs well with steak tartare?

#46 Post by IlkkaL » February 8th, 2020, 4:03 am

In our brosé bronanza last June (viewtopic.php?f=1&t=161641) we had steak tartare and indeed pretty much everything I tried worked fantastically well with it. Of course almost all the wines (Tondonia, L'Anglore, Simone, Valentini etc) were more or less of the tannic, vinous kind. I would not take the average pale Provencal style rosé necessarily for this dish, although in all likelihood even that would not be a catastrophe. Last Saturday at our Condrieu tasting I ordered a steak tartare and the pairing did not suck, although ideally I would go for a rosé, a saignée style rosé Champagne or a light to medium bodied savory red.
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Re: Question: What pairs well with steak tartare?

#47 Post by Scott Brunson » February 8th, 2020, 5:13 am

Josh Grossman wrote:
February 7th, 2020, 7:43 pm
Scott Brunson wrote:
February 7th, 2020, 2:14 am
Champagne is the classic pairing.
Add some french fries for good measure.
Breakfast of champions. champagne.gif
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Re: Question: What pairs well with steak tartare?

#48 Post by Anton D » February 8th, 2020, 7:47 am

Josh Grossman wrote:
February 7th, 2020, 7:43 pm
Scott Brunson wrote:
February 7th, 2020, 2:14 am
Champagne is the classic pairing.
Add some french fries for good measure.
You are so right!!!
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Re: Question: What pairs well with steak tartare?

#49 Post by Anton D » February 9th, 2020, 12:46 pm

This thread got me going...

Last night, tartare made with top sirloin, trimmed and flash seared for sterility, cut into 1 inch cubes and pulsed in the Cuisinart.

Pulse four times: 1 second, then 2 seconds, then 3 seconds, then 4 seconds and liked the texture.

16 ounces meat.

Whisked 2 egg yolks, 2 teaspoon rosata vinegar, 1 teaspoon mustard powder, 1 teaspoon lemon zest, 1/2 teaspoon celery seed, 2 tablespoons capers, 1/4 cup olive oil, 1 teaspoon salt.

Match ups that we tried:

2016 Ceritas chard - the acid structure of the chardonnay worked great! Yes vote.

2016 Williams Seylem chenin blanc. A surprisingly good match. The acidity of the wine mated well with the softer and more viscous characteristics of the tartare.

2016 A Rafanell cabernet - old school Cali structure, picked up the egg/oil aspects well, not as good a match as the chard. (Good wine, though!)

2016 Spottswoode cabernet - nice match with the mild oak and velvety fruit of the wine with the mouth feel of the tartare. This was another thumbs up.

2016 Rivers Marie Lore cabernet - I think of this wine as having 'feminine' qualities. Very fine tannins, well integrated fruit...another good match.

2016 Roadhouse pinot noir. Another fine wine, but the nature of the fruit was better suited to a chicken dish we had rather than with the tartare.

So, we concluded that choosing some whites with good acid characteristics and perhaps reds with more barrel time worked out quite well.

Made enough that we will try again tonight!

Thanks for a great and inspiring thread!
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

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Neal.Mollen
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Re: Question: What pairs well with steak tartare?

#50 Post by Neal.Mollen » February 9th, 2020, 2:59 pm

Sarah Kirschbaum wrote:
February 7th, 2020, 7:56 am
Mich@el Ch@ng wrote:
February 7th, 2020, 7:30 am
Very interesting how many people routinely use rose for pairings. I have never found it too food friendly. I tend to use it as an aperitif.
You may be the only one, then. ;-)

Lots of people don't care for rose, but I don't think I've ever heard someone say it's not food friendly.
Agreed. Sort of shocked to hear that Michael thinks otherwise
I don't have to speak; she defends me

A drunkard's dream if I ever did see one

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