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Exceptional In-Flight Catering with Wine and Beef

Inflight Catering Wine and Beef

Red meat can be cooked so that it is rare or well-done, but no matter what, it offers a tasty flavor. Here is a brief overview of how to pair wine and beef to create an exceptional in-flight dining experience for your passengers.

Rare and Pittsburgh Blue Steak

Beef that is rare or Pittsburgh Blue appears juicy and tender. The tannins in red wines, especially with young wine, pair well with the company of rare beef. Take advantage of this complicity to open young red wines, which often have harsh tannins.

Ideal Wine Pairings for Rare or Pittsburgh Blue Steak

The following young red wines have sweet, powerful profiles marked with strong tannins. Beef blends perfectly with strong tannins, so these are the top choices for pairing with rare or Pittsburgh Blue steak. Choose younger vintages for these wines; anything after 2004.

  • Haut Médoc, St Emilion, Graves (Bordeaux)
  • Chinon, Saumur, Bourgueil (Loire Valley)
  • Cahors, Madiran (South West)
  • Bandol (Provence)
  • Coteaux du Languedoc

Additional Acceptable Wine Pairings for Rare or Pittsburgh Blue Steak

These reds have intense acidity.  They are elegant, sweet and gamey, with finer tannins. Again, you will want to select younger vintages.

  • Pinot noir (Alsace)
  • Gevrey Chambertin, Nuits St Georges (Burgundy)
  • Sancerre, Ménetou-Salon (Loire Valley)

Medium and Well-Done Steak

For the best pairing with medium or well-done steak, select one of the wines below with a vintage prior to 2001.

Ideal Wine Pairings for Medium or Well-Done Steak

These powerful wines have beautiful structures that are offset by good acidity. They have soft tannins and the vintages are already well advanced.

  • Haut Médoc, Graves (Bordeaux)
  • Chinon, Bourgueil, Saumur (LoireValley)
  • Cahors, Madiran (South West)
  • Bandol (Provence)

Additional Acceptable Wine Pairings for Medium or Well-Done Steak

The following list of wines are softer reds that are elegant, with a juicy finish and tannins. Choose a vintage that is at the very least five years.

  • Saumur Champigny, Sancerre (Loire Valley)
  • Côtes du Jura (varieties ploussard, trousseau)
  • Côteaux champenois, Bouzy (Champagne)

Questions?

If you have any questions about this article or about in-flight catering in Paris, contact paris@airculinaire.com.

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