Steak tartare and Beaujolais

This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.

Steak tartare can easily be overwhelmed by the sort of full-bodied red you’d choose for a chargrilled steak and in my view needs a lighter wine to fully appreciate its smooth texture and complex seasoning. Previously I’ve had a sneaky fondness for a glass of Champagne which also works brilliantly well with the usual accompaniment of chips but following my successful experience with a vibrantly fruity Coteaux du Languedoc earlier this year we’d ordered an inexpensive bottle of chilled young Morgon (2008) from Jean Descombes* in the hope that it would hit the spot. Which it did, the cool fruit picking up beautifully on the touch of spice in the mix.

Harris’s steak tartare, for the information of fellow fans, is generally regarded as one of the best in London. Interestingly he starts off with a seasoning purée then adds his chopped ingredients. I’m hoping to prise the recipe out of him so watch this space!

* apparently part of the Georges Duboeuf stable. You can find it in the UK from The Colchester Wine Company, the latest incarnation of Lay & Wheeler, here.