The Hussar Grill: A love affair of steak and red wine

By Oluthando Keteyi - 01 August 2019Views : 5010


It is common knowledge that red wine is a wonderful accompaniment to red meat. However, certain cuts of steak pair better with certain cultivars...

This is because various types of wine differ widely in taste as do different cuts of meat. This is something SA Breaking News got to understand better at The Hussar Grill in Mouille Point, Steak and Wine pairing outing.

Hosted by the general manager of The Hussar Grill in Mouille Point, Tracy Huxley, as well as Gosia Podgorska - Veritas Young Wine Writer of the Year and qualified wine judge - SA Breaking News and invited guests got to experience the power of a good wine paired with the right cut of steak.

Red wine is considered a better match for red meat than white wine because it has a high tannin content whose astringency helps cut through the fat.

A general rule is to match the intensity of the dish with the wine. However, The Hussar Grill is of the view that you should enjoy meat and wine to your personal preference.

At the tasting, Podgorska gave SA Breaking News and guests a key rule when it comes to selecting the perfect wine for your meat.

"The leaner the cut of meat, the lighter the wine." quipped the Gosh! founder.

A light-bodied wine should have slightly higher acidity that will cut through the texture of the lean meat.

Ahead of the tasting, Huxley broke down the types of cuts there are when it comes to steaks...and it's not just fillets and sirloins. Huxley explained to SA Breaking News and guests the storage process The Hussar Grill has for their meat and gave tips on how to best cook your steaks.

The Hussar Grill ages its whole meat for a minimum of 28 days before portioning it for grilling.

The Hussar Grill steaks are vacuum-sealed to avoid any oxygen and stored in a cool five-degree Celsius fridge.

The softest, most delicate cut of meat is the fillet as it comes from a part of the cow where muscles are hardly used. The fillet is best served rare or medium-rare as it is lean and will dry out if cooked too long.

Rump steak is from the hindquarters, where the muscles are not too developed. It can be served medium-rare.

Sirloin is a fattier cut that should be cooked to the medium stage. Finally, Rib Eye, which is marbled with fat, needs to be cooked medium or more, to help break down the fat content and caramelise the fat into the flavour.

For your next steak experience, try out the following wine pairings.

Fillet Steak paired with Pinot Noir

The magic of this pairing is that the acidity of the light red wine cuts through the delicate texture of the rare steak without overpowering it.

Rump paired with Merlot

This medium-bodied red wine matches the Rump as it is equally flavourful and soft.

Sirloin paired with Shiraz

This bold red wine complements the steak thanks to its high tannin count, which acts as a palate-cleansing astringent with this fattier cut of beef.

Rib Eye paired with Cabernet Sauvignon

It is a full-bodied wine with robust fruit tastes and powerful flavours that can stand up to the richness of a Rib Eye.

Fillet on the Bone paired with a Red Blend

Bone adds additional flavour to meat due to its marrow content. This means that a Fillet on the Bone can pair with a more robust blend instead of a light red.

Sirloin on the Bone paired with a Red Blend

Sirloin on the Bone can pair with a full-bodied Red Blend as the steak is more flavourful than Sirloin off the Bone.

Besides pairing well together and each having a variety of flavour profiles, red wine and steak also share interesting similarities in the way that they are aged and stored.