Pairings | Barolo
The best wine pairings with Beef Wellington
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
Good red burgundy and other pinot noir
Fillet steak - the cut that’s most commonly used for a Wellington - pairs particularly well with pinot noir - and that’s only improved by the mushroom duxelles (finely chopped mushrooms) in the filling. Think the best red burgundy you can afford with some bottle age (a 2010 or 2009 vintage at the time of writing in late 2017). A Chambolle-Musigny or Vosne-Romanée would be perfect if you can run to it. Top new world pinot from California, Oregon and New Zealand would also be great
Saint-Emilion, Pomerol and other merlot-dominated Bordeaux
Also a top match though I’d suggest the right bank rather than the left - in other words merlot dominated wines such as Saint-Emilion and Pomerol, again at least 2-3 years old. Other good quality merlot from e.g. California would hit the spot too
Côte Rôtie (and aged shiraz)
In general I think syrah/shiraz is a bit powerful for a Wellington but Côte Rôtie from the northern Rhône has a finesse that would show both the dish and the wine off well. And I wouldn’t complain at a bottle of Grange or Hill of Grace!
Beef Wellington isn’t a classic Italian dish but Barolo would be an excellent accompaniment.
Note: if you’re going for a top wine, particularly a delicate one go easy on the accompanying vegetables. Really buttery mash and maybe a few garlicky green beans or even peas would be perfect. Strongly flavoured veg like red cabbage would take it in another direction.
Similarly keep the sauce relatively light rather than dark, sticky and concentrated for these pairings
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