Sponsored post in partnership with Aberdeen Wine Company.
If you’re a meat-lover, there is something about enjoying a nice juicy steak with a good glass of red wine – and generally, big bold reds are always a good place to start when navigating the wine list for a glass of something to match.
The key to food and wine matching is to make sure one compliments the other, and neither dominates in terms of overpowering flavours. To match your steak dinner with a glass of Pinot Grigio doesn’t really have the same appeal as a full-flavoured and full-bodied red would, that can stand up to the richness of red meat and charred flavours from the method of cooking.
The steak dinner is a pub-favourite nationwide and often a treat as it’s not something we all love or feel confident to cook at home. As well as wanting that perfectly cooked dinner with no washing-up involved, it can be so much more memorable to enjoy with the right bottle of wine as well, which is why you need not look any further and our friends at the Aberdeen Wine Co in Australia have done all the hard work for you (minus the perfectly cooked steak!).
Angus the Bull and its little brother Wee Angus, are ‘red meat’s perfect partners.’ When it comes to winemaking, Hamish McGowan’s philosophy is to make the absolute, hands-down perfect accompaniment for a prime piece of beef. Drawing upon his diverse winemaking background including several vintages working in Bordeaux, Hamish hand selects premium parcels of Cabernet Sauvignon & Merlot grapes sourced from outstanding vineyard sites in Central Victoria Australia to create his signature style. Producing full bodied wines that have been crafted for that satisfying moment when red wine meets red meat.
Beef and red wine are made for each other – the fat in a prime piece of juicy steak softens the wine astringency and releases those tasty fruit flavours. The problem is, when faced with the choice of which red wine to pick, many people assume you need to be a wine buff to know what’s what. This is where Angus the Bull steps in. A full-bodied Cabernet Sauvignon, it’s been crafted with beef in mind, so it takes out the guesswork. Just look at the label, if you have this on your table, you want to order ‘the beef.’ If you’ve come into the restaurant with a hankering for a prime steak, you want to reach for ‘this wine.’ Everything about the branding supports the sale of its accompaniment. All you have to do is have both on the menu.