Red
Domaine du Ridge Lucy K.
Domaine du Ridge
Montérégie · Canada
View →Meat
Beef tartare
A fresh, supple, low-tannin red to accompany the raw meat and condiments without overpowering their subtlety.
The pairing
Why it
works.
Beef tartare requires a very different approach than a steak. The raw meat is tender and delicate, while capers, pickles, mustard and other condiments bring acidity, salt and character. A wine that is too powerful would quickly take over.
Light, fruity reds are particularly at ease here. Good acidity follows the condiments, while discreet tannins respect the texture of the meat. If the tartare is very seasoned or spicy, favour fruit and freshness even more.
In practice
Forget the reflex 'red meat = big red'. With a tartare, look for freshness, supple tannins and moderate intensity. A Gamay or a slightly chilled Pinot noir is often a much better match than a powerful Cabernet.
In the glass
What to
look for.
Fresh, fruity Gamay01
Light Pinot noir02
Supple Cabernet franc03
Fresh Quebec red04
Light, lightly oaked red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very tannic, powerful or heavily oaked reds. They can harden the pairing and mask both the texture of the meat and the nuances of the condiments.
When serving
Serve the red slightly chilled, around 13–15 °C. This temperature accentuates freshness and makes the pairing much more precise.