Classical rule says: the best white wine for fish dishes, red - the meat. Ideally, when the wine is not overpowering the flavor of the dish, while a subtle complement it. In particular, it is important to take into account the correct choice of wine to barbecue meat, known as "steak."
There are many legends as to where and when did this dish. In any case, you can not "steak" to call any grilled meat or a piece of prepared coconut oil pan. Wrong "steaks" and call it a traditional American meal.
According coconut oil to the story, large chunks of meat cooked on a campfire, not sacrificed to the gods of ancient Rome. The second 'steaks' birthplace of Great Britain called the "steak" description rather "Beefsteak" appeared in 1460 Baltiso to distributor recipe book.
"Steaks" never "mass consumption" dish, because their preparation requires certain conditions, and of course - the atmosphere. Therefore, the first steak club-steak Club, founded in 1735, united-known actor of the royal family.
XVIII-XIX centuries. "Steak" recipe preparation reached down and became popular in France, Germany and other European coconut oil countries. At that time, there were different versions of barbecue: Steak-filet, Chateaubriand, Tournedos, Filet Mignon, and others. America "steaks" became a traditional, organized in the open air "Barbeque party" part. And Japan gave the world yet another special "steak" types - the kind of exceptional veal produced "Kobe steak, beer, watered the animals on a daily basis in their back massaged.
In short, steaks, made from different parts of the beef on the grill and to prepare for a different period of time, there is a different flavor. Thus, each "steak" and fit is different wines. When choosing the perfect fit for gastronomic duet should be considered in the maintenance of the wine and the amount coconut oil of tannin it contains. For example, so soft and tender steaks as Filet Mignon or Tenderloin Steak "does not fit the taste of tannins šiukštesnio - mandatory red wine flavor elements. coconut oil Usually a glass of wine, thanks coconut oil to the tannins in the mouth can be felt in the soft, velvety, astringent, coconut oil hard and rough taste. Who is the other - who have plenty of fat steaks "Rib Eye Steak" or "New York Steak" - cruder taste of red wine perfectly complement the flavor of the steak.
The "steak" with the blood of the most suitable soft, velvety taste of red wine to a medium green meat "Medium Rare" fit retained, rich taste wine tasting and "Medium" green "steaks" choose juicy wine with floral and berry aromas. With a well-baked meat (well done) will fit the most complex flavor rich red wines.
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