A case for pairing white wine with beef:
“I think that this is a particularly fascinating topic,” Anthony Vietri, farmer and proprietor at the excellentin Avondale, Pennsylvania, told me in an email. “I have to laugh because this is a bit of a guilty pleasure for us, and not something that we talk about very often to our guests, as most folks are not really used to the concept.”
He continued, “On the other end of the spectrum, I like to use naturally leaner-textured white varieties made in a powerful style, like a Grosses Gewächs Riesling from the Pfalz or a dryfrom Savennières, to pair with a leaner style of steak, such as a filet mignon. Leaner grapes given richness by increased ripeness , lees work, and/or oak help to create a wine that finds [a] balance of freshness and power, which are then able to stand in equality with lean, tender red meat.
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