Marietta Cellars Arme Lot 3 NV - Cabernet, Malbec Petit Verdot, Merlot
This Bordeaux Blend is Cabernet Driven, and is one of the few wines with enough character to stand up to this burger; and vice versa. The dryness and tannin of the Cabernet will cut the richness of the burger, while the jam flavor of currant and cherry play well with the sweet caramelized onions and the fig aromas compliment the burrata cheese.
Barbera d’Asti, Prunotto ‘Fuilot’, 2013
This is our most intensely flavored burger, so this one needs contrast. The Barbera is strongly acidic, and helps to cut the fatty richness of the cheese, burger and onions. On the flip side, there are complimentary flavors of mushroom and earth coming from the aging process and the taste profile of the Barbera. This wine from Piedmont, which also provides the world’s best truffles, imparts a truffle-like flavor. The two are a perfect match.
Erath Resplendent Pinot Noir 2015
Compared with the other two burgers, the bison is the leanest and most mild in flavor. The Pinot Noir won’t overwhelm in any of its flavors, but the texture will be a perfect combination. The acidity of Pinot Noir will help to cut the density of the burger, the flavors of cherry and strawberry will pair nicely with the smoked yogurt and the earthiness and nutmeg will even add a layer to the pairing by drinking well with the slightly “game-y” Bison flavor and rich avocado.
27 oz Ribeye - Pinstripe IPA – American Double Imperial IPA
Our signature steak deserves a beer that elevates it to even greater heights. Our signature beer is exclusively ours; the Pinstripe IPA made as a collaboration with Bronx Brewery. The Ribeye is a well-marbled cut with a fat cap that benefits from the hops in the IPA, which provide dryness and bitterness to contrast the rich and sweet fat flavors. The dry-aging on the Ribeye makes it earthy in flavor, so the more hops in the beer complimenting the steak the better; hops also provide earthy flavor, but on a sweeter and fruitier note that balances with the steak. Every sip of beer will elevate the flavor of the steak, then the hoppy bitterness will clear the palate and make every bite taste like the first.
Delmonico Ribeye – Porter/Stout
Without dry-aging, a Ribeye is a cut that exudes rich fat and serious steak flavor. A porter brings lots of bitter chocolate and coffee flavors and aromas that complement the strong flavors of the cut, increasing the intensity of both. After the first combination of a piece of steak and sip of porter or stout, it’ll seem like the two are inseparable. Similar to the way that an IPA will enhance and then wash away the flavor of a dry-aged cut, the porter will do the same but with a less intense flavor profile to reflect the less intense profile of the cut of steak here.
Filet Mignon – Stella/American Adjunct Lager
Filet is a cut of steak mild in flavor that can be paired with white wine and sparkling wine. Therefore, a great opportunity here to pair this steak with a lager like Stella Artois or a standard American Adjunct like Budweiser. The beer will provide light enough flavors of malted barley and yeast to pair with the steak without overwhelming the delicate flavors. The high carbonation in the beer will function as the acid here, cleansing the palate between bites. Filet is a well-marbled and tender cut of steak, delicate steak that works well with delicate beer.
Porter House for Two – Session IPA/ Low-Alc IPA
Porterhouse is difficult to pair with because it is two steaks; a filet and a strip. Therefore, a low-alcohol IPA provides the best of both worlds. Bitter hops to pair with the rich Strip Steak, light body of a session IPA to pair with the delicate Filet. A session-IPA like Barrier Non-Cents, a frequent player on our craft beer line up, is the best beer that I have ever tasted with a Strip Steak. The hops are more fruity than bitter and the steak is sweet from the perfect balance of fat on the edge and marbled throughout. The flavor added by roasting the Steak on the bone was rich and earthy, enhanced by the dry aging process and perfectly complimented by the strong, yeasty aroma and flavor in the beer not quite masked by the hops and still perceptible.
Bone in Strip – Allagash White
Our Bone in Strip is the larger half of the Porterhouse steak; a well-marbled and fat trimmed cut with robust flavor from grilling and roasting the steak on the bone. The surprisingly perfect pairing of Allagash White was exactly what the steak needed; Allagash is brewed with Orange Peel, Coriander and light hops and is wheat based. The resulting beer is a strongly flavored wheat beer with fruity sweetness to play off of the marbled interior of the steak’s sweet taste. The earthy flavors from grilling the cut on the bone were perfect with the slightly bitter and coriander driven finish of the beer.
NY Strip – Brooklyn Lager
This started out as a desire to pair the quintessential NY Steak with the quintessential NY Beer and turned out to be the perfect combination. Brooklyn Lager has malted barley flavors, dry hops on the finish and a round texture that complimented similar notes in the NY Strip. The steak has strong steak flavor up front followed by rich fat on the trim and finishing with the same kind of round texture as the beer. The combination keeps getting better the more you eat and drink the two side-by-side.