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September 28, 2007, Newsletter Issue #68: Beef Roast and Wines

1

Tip of the Week

If you are serving a beef roast or steak, you will want to make sure you have a wine that complements the meat. Here is a list of wines that work well with different cuts of beef.

Roast Beef – Cabernet Sauvignon, Pommard, Barolo
Rib and Loin Cuts – Beaujolais-Villages
Flank Steaks – Shiraz, Cabernet Sauvignon
Fillet Steaks – Pomerol
Beef Stew – Burgundy, Pinot, Noir



2

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