Although tannins in red wine can produce astringency, it can soften the fiber of meat and make the meat more tender, which is the main principle that red wine is most suitable for meat. This is why many game dishes need to be soaked in red wine before cooking. But beef is not game, especially the meat that can be used to make steak, which is usually the most essential part of cattle. The meat quality is meticulous and there is no need to match it with red wine containing a lot of tannins. The vineyards in Burgundy are often separated by a country road, which leads to great differences in the flavor and value of wine. The same is true of beef in different parts. With a slight turn, the quality and taste of meat are completely different, and the price is also very different. Every place has different names and cuts for different parts of beef, which often makes us lose our way at the dinner table. And different parts of the steak with red wine are different. Many people think that the tenderloin, tenderloin or beef tenderloin is the most important part of cattle. This muscle is located at the waist of the cow. Although it is lean meat with little oil, it is the least moving muscle in cattle, so it is particularly soft and tender. This steak should be carefully selected for wine. For example, Santa Rita Mountain on the central coast of California, Black Pi Nuo produced by Volnay and Bor Muccini in Burgundy, or Babela in northwest Italy and mencia in Berzo, Spain, these exquisite wines with balanced and elegant tastes are the first choice. Philip's tip has a particularly soft part called the fillet, which is French filet mignon or Spanish Romio. Although small, it is tender and juicy. The light texture can be cut with a fork almost without a knife, and the taste is also the most elegant and meticulous. Red wine with too much alcohol or tannin is the most taboo. For people who like strong flavor, the taste of filet mignon sometimes seems dull. In order to increase the flavor and make the meat fatter, filet mignon is sometimes wrapped in fat oil or bacon and fried together. However, instead of this, it is better to eat Rabe leaves directly. Although it is not the most tender part of the cow, the oil and taste are richer and sweeter than Philip, and the price is cheaper. For example, red wine brewed from Syrah of the Veron River, mature Haut-Médoc in Upper Medoc or Cabernet Sauvignon in Chile. , the taste is balanced and not too strong, all suitable. If it is baked, you can choose a little younger and more fruity red wine. If you add sauces, such as blue mold cheese salad, you can choose strong red wine with round and soft tannins. In recent years, it is quite popular to pump tiny bubbles in oak barrels to soften tannins, which is called micro-cow drinking culture. The red wine produced in this way is very compatible with blue mold cheese sauce. Incidentally, the sirloin steak, which is quite common in Taiwan Province steakhouse, is actually a boneless rib roll, not the sirloin part. Some of them belong to the "prime" grade in the United States or the rib eye or sirloin steak of Japanese pine cattle. Because they are rich in oil, they taste very sweet. At this time, they need more plump red wines like Pomelo and Cabernet Sauvignon in Napa Valley. If it is below the "choice", there is no need to choose this relatively large size red wine to match. T-bone steak or tenderloin with more filet mignon contains both rib eye steak and filet mignon, so people who like this kind of steak should choose red wine with balanced flavor. The previous beef ribs are rare in Taiwan Province Province, and are called C? 0? 0te de Boeuf's grilled ribs, which are close to those in the United States, are generally cut into thick slices with bones more than six centimeters. Although the taste is rough, it is a kind of steak with quite full taste and more tannins. Red wines like Brunello di Montalcino and Barolo in Italy are more solid and strong. French Hermitage and Pauillac, Spanish Ribera del Duero and other red wines are really useful, but these wines must be aged for five to ten years before drinking. As for the English roast beef, it is usually a rump steak, which belongs to the part with more lean meat and has a relatively flat taste. Choose something like Bourne Hill (C? 0? Bonn Village), St. Joseph of the Veron River and Chinon of the Royal River, and even Dolce to or WaPolicella Classical in Yi Bei. The steaks, which are quite popular in Taiwan Province Province, adopt short ribs attached to the front ribs. There is more gum in this part and it is more elastic. First-class steak can be fried and roasted, with firm meat and bite. Besides general mature red wine, it is also suitable for younger red wine. However, if the steak is stewed and has a strong flavor, you can choose something more mellow and coarse, such as Merlot red wine or Mediterranean climate wine, such as languedoc and Nanlong River in France, primitivo or Sicily red wine in Puglia, and Cabernet Sauvignon in Paso Robles on the central coast of California. Unlike mutton, precious veal is rare and not so popular in Taiwan Province Province because of its light taste. However, compared with other beef, veal steak is the most delicate in taste and texture, and it is the only steak suitable for matching with white wine. Mount Bern in Burgundy (C? 0? 0te de Beaune) produces fine black Pi Nuo red wine or rich Chardonnay white wine, both of which are suitable for grilled veal steak. In particular, veal steak is usually served with cream sauce. Chardonnay white wine is rich and round in taste and has always been one of the classic wines of veal steak, whether young or mature. If it is red wine, it must be carefully selected, and the taste is light and light, just like the most detailed filet mignon.