Bistecca alla Fiorentina

Bistecca alla Fiorentina

The Florentine T-bone is charred hard on the outside and served rare, a huge, salty, fat-marbled steak that demands a wine of real structure: full body, firm tannin to handle the fat, and acidity to lift the char. Reach for the biggest serious reds. Avoid anything light or delicate.

Pairs Perfectly

A Chianti Classico Riserva or Brunello di Montalcino, Tuscany, Italy. Sangiovese with age has the tannin and savoury depth for the char, and the acidity to keep the rare beef fresh; a Rosso di Montalcino gives the same character at an everyday price.

Pairs Well

A Northern Rhône Syrah, France. Crozes-Hermitage or Cornas brings black-pepper spice and dark fruit that flatter the charred crust.

A Super Tuscan, Tuscany, Italy. The Cabernet-edged Tuscan blends have the power and polish for the great steak.

Avoid

Light, delicate whites and reds, which the bistecca simply flattens.

Failing That

A Cotes du Rhone, France.

If All Else Fails

Malbec, Mendoza.

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