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

Scotch is great, says Scotch Whisky Association

To support the release of its latest report, entitled ‘The Economic Impact of Scotch Whisky Production in the UK’, trade body The Scotch Whisky Association has released this video, highlighting the si...

BLOG

At Coca-Cola Co, it's not just the head count that's getting smaller

The Coca-Cola Co is in the middle of a major restructuring plan, affecting jobs around the world. The company is also downsizing its packaging....

BLOG

Polish vodkas prove their worth in Ukraine

One, perhaps minor, consequence of the conflict in Ukraine appears to be a fall in sales of Russian vodka in the country....

BLOG

Diageo distilleries welcome you to their virtual world

Diageo has jumped onboard Google's latest interactive maps and is opening up the virtual doors to four of its distilleries. ...

just-drinks homepage



Forgot your password?