Rump steak

Rump steak

Assuming rump steak grilled or pan fried with a charred crust, served with chips or peppercorn sauce.

Rump is firmer and more strongly flavoured than fillet, with less marbling than ribeye but a rim of fat and a charred crust. It wants a red with firm tannin and savoury, peppery fruit to meet the char, and enough acidity to keep the meat tasting fresh. Light reds and whites are flattened.

Pairs Perfectly. Crozes-Hermitage, northern Rhône, France. Syrah with blackberry, black pepper and olive on firm but fine tannin, which meets the char and a peppercorn sauce. It is the value side of northern Rhône Syrah and an everyday bottle.

Pairs Well. Tempranillo, Ribera del Duero, Spain. Dark fruit, tobacco and firm tannin, with the depth for a strongly flavoured cut.

Pairs Well. Carmenère from Colchagua, Chile. Ripe plum with a green peppery edge and soft tannin, good with chips and a pepper sauce.

Worth Seeking Out

Fetească Neagră from Dealu Mare, Romania. Black cherry, plum and a spicy finish with medium tannin, a Romanian red made for grilled beef.

Avoid

Light reds and delicate whites. The char and beefy flavour flatten anything without body and grip.

Failing That

A Douro red, Portugal.

If All Else Fails

Shiraz, Barossa.

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