Food and wine pairing: Beef Tartare

Beef tartare is appreciated for its tender texture and delicate flavor, enhanced by tangy, tart ingredients. The often-used accompaniment, such as capers, gherkins, and herbs, adds touches of acidity and saltiness, requiring a wine that can both balance and complement these elements.

A Chablis, like the Chablis de Christian Moreau, with its mineral, citrus and green apple notes, is an excellent choice. This Burgundy wine offers a lively freshness and acidity that marries well with the delicacy of the tartare and its seasonings, bringing perfect harmony with tangy ingredients like capers and gherkins. A Sancerre, with its lemon and grapefruit aromas and herbaceous character, is also a very good option. Its crisp acidity and refreshing minerality pair perfectly with the texture and flavors of the beef tartare.

A Gamay-based Beaujolais or Loire wine, with its red and black fruit aromas, freshness and light tannins, is also a good choice. This young, fruity wine adds a touch of liveliness that goes well with tartare. Try the wines from domaine Sérol or those from domaine des Pothiers are excellent choices.

A Rosé from Bandol, intense with notes of ripe red fruits and a slight spicy touch, can also be a good choice. This wine brings a fruity dimension and slight complexity that pair well with the tartare's flavors. Try the Bandol rosé from Domaine de la Tour du Bon with this dish!