Red Meat and wine

[Randy Caparoso]

20 to 1 an everyday consumer is talking about beef when he says "standing rib roast," Bucko. I agree with you that Merlot is also good for it. But I described Cabernet Sauvignon as the "safe" choice because of this: rib roasts are usually higher in fat, and so the extra tannin and feeling of density in a Cabernet Sauvignon based red wine does a slightly better job at "mopping" up the marbling and natural juices. If he was talking about, say, beef tenderloin or filet, I'd be more apt to say Merlot; since lower tannin Bordeaux varietals do just fine with lower fat cuts. I'm sure I'll get no argument here. If you're a regular beef eater, you do this almost automatically (or as the French say, "a priori") -- pick a Cabernet (or Pauillac, St. Estephe, etc.) for striploin or prime rib, and a Merlot (or Pomerol, or even a beefier Cote de Nuits) with the filet mignon or entrecote.

Of course, I agree with your Pinot Noir assessment with venison, since most parts of Bambi are fairly lean. If it's a fattier cut of venison, of course, then I say Syrah, which has extra spice and more tannin to handle the gamier, fattier parts.