Beef Tartare

Meat tartare, a dish of chopped or knife-beaten raw meat, beef or veal, is a classico of traditional Italian, French and Belgian appetizers. Pairing the right wine with tartare means respecting its delicacy but at the same time enhancing its flavor. Raw meat, whether beef or veal, has a very particular taste characterized by more or less acidic notes, depending on the seasonings used for marinating and preparation, such as lemon zest, mustard, oil and pepper. So what wine to pair with this simple yet so aromatic dish? We recommend a structured and harmonious white wine, such as a Greco di Tufo or a Sauvignon, which accompany the meat tartare without overpowering its taste. A good alternative may be a Pinot Grigio wine from Friuli Venezia Giulia, which is more delicate but capable of giving you a surprising experience.