Blog: Olly WehringBeef with wine, that's mighty fine

Olly Wehring | 8 January 2007

When it comes to pairing food with wine, nothing, in my opinion, comes close to steak with red. When I visited Argentina last year (does anyone out there still actually NOT know that I went to Argentina?), my diet consisted of a slab of beef with a drop of red for almost the entire three weeks I was there - “No beef for breakfast? Fine, I’ll be eating somewhere else, then, thank-you.”

With Australia’s wine glut already well-documented, then, how’s about this for mixing the best of both worlds?

An Australian cattle farmer is feeding his cows red wine, to add some extra flavour to the meat. Margaret River Premium Meat Exports is giving its Wagyu cattle a litre of red wine a day for their last 60 days to add a hint of sweetness to the meat.

The lucky cows are getting their wine from Chestnut Grove vineyard, in the Margaret River region. The wine retails at A$20 (US$15.60) a bottle.

That’s actually a shade more than I spend on a bottle at my local supermarket.


BLOG

Small measures required as Philadelphia soda tax adds up

Philadelphia’s soda tax came into force on Sunday, and is reportedly causing a stir in the city's check-out aisles....

BLOG

Accolade Wines and a giant of the tennis world

Earlier this month, I was most-kindly invited by Accolade Wines to visit the Royal Albert Hall in London. The reason? They wanted to see a tennis great in action, and then give them a guided tour thro...

BLOG

Situation Vacant - Must love whisk(e)y

Do you like whisk(e)y? And, I mean, really like whisk(e)y? Are you at a loose end in the first half of 2017? If so, then I've found just the job for you....

BLOG

Angostura advertises the news

Most of the time, changes at the top of a company present themselves in press releases, stock exchange filings or responses from a spokesperson....

just-drinks homepage



Forgot your password?