Prime rib is a classic main course for the American table. We asked our panel of experts what they’d recommend for the perfect
wine pairing : There’s something truly hedonistic about biting into a big juicy slab of prime rib. It brings to mind the decadence of a royal feast. Prime rib is one of the most tender, flavorful, and expensive cuts of beef, so it deserves a wine that won’t wimp out against all that flavor. A good Cabernet is a prime candidate for prime rib, but I find that what really does prime rib justice is Petite Sirah. Not to be confused with Syrah, Petite Sirah is originally from France where it is known as Durif. But Petite Sirah thrives in California where the grapes produce deep, inky wines that go great with beef. On the vine, Petite Sirah is a small grape that produces an intense flavor with high tannins and good acidity due to its high skin to juice ratio. This is extremely important for a cut of meat that has such a high fat content—the acid slices through the richness of the fat while the tannins mellow against the heaviness of the beef. One Petite Sirah I’m a big fan of is made by Frog’s Leap in Rutherford. Frog’s Leap has been a reputable winery for years, producing high quality wines through sustainable organic agriculture. While the majority of their wines are relatively large production and easy to obtain, they make little more than 700 cases of their Petite Sirah and sell most of it at the winery. But the Frog's Leg Petite is well worth seeking out. Big and brawny, the wine exhibits wine exhibits dark berry fruit, tobacco, and a kick of black pepper spice—the perfect match for a thick slice of prime rib. -
Kareasa Wilkins , Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer
