BEEF CARPACCIO AND WINE: 2 PERFECT MATCHES

WHAT TO DRINK WITH BEEF CARPACCIO?

Here are two perfect pairings for beef carpaccio, the quintessential summer dish.

1) The Classic Pairing: A Red Wine

Similar to steak tartare, beef carpaccio is served raw. The absence of cooking results in a certain blandness, which is countered in beef carpaccio by the lemon, balsamic vinaigrette, and arugula. As a general rule, red meat pairs with red wine, so we recommend pairing your beef carpaccio with a light, fruity red wine. Ensure that the wine's tannins are soft and subtle to avoid overpowering the meat's flavor.

However, remember that the wine should contrast with the acidity of the vinaigrette, the sharpness of the Parmesan, and the spiciness of the arugula. Therefore, the wine should not be completely devoid of tannins. This is even more crucial if your beef carpaccio is served with fries, which should be complemented by vibrant and fresh wines. Consider wines from Languedoc, such as Costières de Nîmes, a Beaujolais from the AOC Beaujolais-Villages, or a Pinot Noir from Alsace.

2) The Original Pairing: A Rosé Wine

Summer dishes also call for summer wines. The pairing of beef carpaccio with rosé wine is not only allowed but recommended if you want to keep your meal fresh. In this case, you can choose Mediterranean rosé wines with pronounced fruity flavors, such as many wines from Provence, including Côtes de Provence or Bandol. If you want to enhance the flavor profile while enjoying a rosé, open a Bordeaux Clairet, which generally has a more robust and tannic structure compared to other rosés.