How Do You Pair Grenache Wines?
Food pairings and aging suggestions for grenache vary based on the style of the wine in question. Serious examples like Priorat or Châteauneuf-du-Pape can age for a decade or more, while most other grenaches, especially rosés, should be drunk within a year or two. Most grenache wines should be served slightly chilled to tame their alcohol. High alcohol also means that these wines are not the best match with spicy food.
Try grenache with:
Carnitas tacos, Grilled steak, Burgers, Cassoulet or roasted game bird with herbs.
An intimidating cut of beef with a fancy French name and price tag to match, filet mignon is actually one of the easier steaks to cook. Since it comes from the most tender cut of the cow, the less you do to it, the better.
1 filet mignon steak, 1–2 inches thick
1 teaspoon butter, plus more if needed.
1 teaspoon extra virgin olive oil or neutral oil
Flaky salt, to taste
Freshly ground black pepper, to taste
- Let steak come up to room temperature, about 30 minutes. Preheat the oven to 415°F. Pat steak dry with paper towels and season with kosher salt. Melt the butter with the oil in a cast-iron skillet set over medium-high heat. When the foam from the butter subsides, add the steak to the hot pan. Sear until nicely browned on each side, about 2 minutes per side.
- Carefully transfer the hot skillet to the oven and continue cooking until steak reaches your desired internal temperature (115–125°F for rare or 125–130°F for medium rare) and offers some resistance when poked, about 4–6 minutes longer. Remove from heat and season with salt and pepper. Let rest 5–10 minutes and serve.