IntoWine asked a panel of wine experts to recommend the best wine to pair with filet mignon:
What I particularly enjoy about filet mignon is its rich, buttery texture. I enjoy this cut of meat most when it is wrapped with bacon, to give it an extra shot of savoriness and juiciness. Sautéed mushrooms also complement the meat’s creamy texture and add savory, earthy notes to the meat.
When it comes to a wine for this dish, I avoid anything very ripe and fruity, as I feel those kinds of wines dominate the pairing and overwhelm the meat’s more subtle flavors. My favorite pairing with this cut of beef is a mature Rioja Reserva or Gran Reserva. The resolved tannins and resulting creamy texture of this wine, along with its tertiary flavors of tobacco, mushroom and leather make it very compatible with the filet mignon, adding interesting notes without overwhelming the subtleties of the meat. Traditional style Rioja Reservas and Gran Reservas that are widely available here include those from Bodegas Hermanos Peciña, La Rioja Alta, López de Heredia, Marqués de Cáceres, Marqués de Murrieta and Muga.
Another enjoyable pairing with this dish is one of the more traditional California Cabs, one with balance, good acidity and lower alcohol. This is the style of Cabernet that California made so well back in the 1950s to 1970s, but that went out of style by the mid-1980s. A few producers, however, continued to make Cabs in this style, and they’ve been joined in recent years by a few others who are also aiming for a more balanced style. My go to Cali Cabs in this style that are also good values include Culler Casaeda, Dry Creek Vineyard, Goodland Wines Happy Canyon of Santa Barbara Red, Ridge Santa Cruz Mountains Estate, and Rubus Old Vine. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.
A thick juicy steak calls for a thick juicy wine. Many people turn to California Cabs or Bordeaux blends which are great suggestions. I am going to turn to something less obvious. Fellow Intowine contributor Bartholomew Broadbent imports a wine from Portugal called Find Quinta do Crasto RiservaQuinta do Crasto. Although this producer makes very good Port wines, their red table wines are garnering more and more critical acclaim. Made from mostly indigenous grapes including Tinta Roriz and Touriga Nacional these are serious red wines with lots of tannins. I recommend laying them down in the cellar, but a thick juicy Filet Mignon has the fat to stand up to the tannins in these wines. The wines are available at a range of prices depending on whether you purchase the basic wine or one of the exclusive single vineyard bottlings. All are good but my personal favorite is the Riserva. I notice the label since 2001 was changed to indicate old vines. While I am not sure of the age of the vines, the wine has a depth and complexity not usually associated with younger vines. I would open the bottle and perhaps decant it about an hour before serving. The 2005 was stunning; I have not yet been able to try the 2006 version. - Loren Sonkin, IntoWine.com Featured Contributor and the Founder/Winemaker at Sonkin Cellars.
Find Pine Ridge Stags Leap Cabernet SauvignonMost people would agree that the filet mignon is the king of steaks. Yes, other cuts of beef have more inherent flavor, but the plush, decadent texture of filet is like no other. Therefore, you need a wine to match this cut for sheer beauty, mouth feel and elegance. The Pine Ridge 2005 Stags Leap District Cabernet Sauvignon ($80) is just such a wine to support and compliment any filet. From the first whiff, the berry, mocha and sweet cinnamon and sandalwood scents telegraph that this is not a blow-down-the-doors fruit bomb. Yes, there is a tannic structure to the wine, but the bright cherry fruit is not laden with heavy oak or tannins. This wine works with filet, not against it, like a graceful ballet. Far too many cabs are prima donnas that don’t play well with others. The Pine Ridge has the acidic backbone, mild fruit and restrained tannins and oak to make dinner a memorable experience. - Michael Cervin, Wine Judge, Restaurant Critic, and IntoWine Featured Writer
Find Blandy's Sercial MadeiraAs a chef, I love the soft and smooth, almost butter-like texture of filet mignon, yet know that the intensity of beef flavor is lacking. To get more flavor, I tend to slightly flatten the steaks and seal the juices by cooking them in very hot butter. I season them with salt and pepper and remove from the pan. To the remaining pan juices, I add some Madeira to create a sauce that I then reduce and coat the steaks with. Finally, I top with crushed, salted almonds.
The Madeira is a fortified wine that I feel actually restores the natural beef flavor and intensity that the filet mignon is missing. The butter that I cook it in continues that luscious texture that inspires most people to buy filet mignon in the first place. The almonds add texture and contrast. The wine I drink is the same wine I cook with: Blandy's Sercial Madeira, a dry example from the island of Madeira. - Master Chef Roy Salazar, Instructor and Project Manager, Le Cordon Bleu California Culinary Academy, San Francisco, CA. Certified Master Chef, Taster and Sommelier [Europe] and leader in several independent projects.
Find the Molly Dooker Two Left FeetI was once told that Filet Mignon is ‘the perfect meal to eat after a bad breakup.’ Admittedly, I’ve never tried this particular pairing, but I have had some great filets, and I’m convinced that the truly classic pairing is with a wine that has some intensity. If it were my filet, I’d want the Molly Dooker Two Left Feet in my glass. A blend of Syrah, Cabernet Sauvignon, and Merlot, this wine has enough character, chewy tannins, and supple fruit to be served along side the most elegant of all the steaks. At about $25, this Aussie gem will put the skip back in your step and keep your taste buds dancing. - Ben Spencer, a diploma student with the Wine & Spirit Education Trust and an IntoWine Featured Writer
Find the Domaine de la Chevalerie BourgueilA wine choice should be determined based on the accompaniments. If they have a relatively neutral palette, the beef itself is flattered by a Loire Valley Cabernet Franc such as the marvelous Domaine de la Chevalerie Bourgueil. Cabernet Sauvignon or Bordeaux wines are popular with steaks, but whereas they go nicely with a grilled porterhouse, T-bone or New York strip, a filet mignon is more delicate and the extra subtlety of a Loire Valley Cabernet Franc is a better match. - Suzanne Reifers & Alfred Judd, IntoWine Featured Writers
The California Central Coast, identified as Santa Barbara, San Luis Obispo (and its main wine region Paso Robles) and Monterey is California the way it used to be, or at the very least, California the way people want it to be: small towns, charming architecture, varied history of Missions and Indians, and coastlines for miles; a slow pace, clean air and a belief that no one real really works very hard. But the area has been home to grape growing since the Spanish brought vine cuttings from Spain via Mexico in the late 1700s and winemakers and vineyard managers have been working hard ever since. To celebrate this beautiful region IntoWine.com offers these 50 wines that represent the diversity of the California Central Coast.
It’s that time again. As the end of the year draws near, it is natural to look back over the past year. That includes considering the wines enjoyed this past year. Drinking wine involves so many qualities. What we drank, who we drank wine with and when we drank them. The “best” wines aren’t always...
In my last article, I listed the Top 75 French Wines to Try Before You Quit Drinking . In this article I look at the “non-dump bucket” list for wines from California. This proved to be a different task. First, very few wineries have a long track record of making great wine. Secondly, while California is diverse, it does not have the diversity of climates and terroir and grape varietals of France. Still, it does produce some of the best wines in the world and any wine lover should make it a point to try as many of them as they can. Here is my list: 1. Shafer Hillside Select Cabernet Sauvignon – It’s hard to pick the first wine. This one is a great wine in every vintage and has been for a long time. Expensive but still possible to afford and made in large enough quantities to be found in grocery stores. Every lover of Cabernet should try this once.
CHEFS AND SOMMELIERS REVEAL THEIR FAVORITE PAIRINGS Enthusiasm radiates from their lips, as some of the most innovative chefs and sommeliers in the Napa Valley describe their most smashing wine/food pairings, whether recently concocted, or so reliable that they have become a permanent fixture on their tasting menus. Seasoned restaurant professionals not only uncover their wonderful wine and food combinations, but also explain a bit of the process behind their achievements.
In my previous article, I discussed the Top 20 Spanish Reds to Try Before You Quit Drinking . This time, the focus is on Spanish whites and light Sherries. What a task! I had to expand the list just to fit in more of the awesome white wines of Spain—there really are too many to choose from! As with the red wines of Spain, the quality of the whites is always increasing. There are more styles of wine than ever being produced (oaked Albariños meant to be aged, unfiltered Sherries released “en rama”), and some of Spain’s top winemakers are bringing the focus to indigenous varieties like Godello and Hondarrabi Zuri. Spain is famous for its Sherry, but with the quality level of these wines and their reasonable price tags (the majority of the wines on my list could be enjoyed during a causal lunch), fortified won’t be the only style buzzed about for long.
When it comes to a wine for this dish, I avoid anything very ripe and fruity, as I feel those kinds of wines dominate the pairing and overwhelm the meat’s more subtle flavors. My favorite pairing with this cut of beef is a mature Rioja Reserva or Gran Reserva. The resolved tannins and resulting creamy texture of this wine, along with its tertiary flavors of tobacco, mushroom and leather make it very compatible with the filet mignon, adding interesting notes without overwhelming the subtleties of the meat. Traditional style Rioja Reservas and Gran Reservas that are widely available here include those from Bodegas Hermanos Peciña, La Rioja Alta, López de Heredia, Marqués de Cáceres, Marqués de Murrieta and Muga.
