I got a job at the Bellevue as a Bartender, I would like to know how to choose good wine for steak and seafood.
Answer From Expert Roger Bohmrich MW
Are you selecting wine for yourself or for customers in your role as bartender? If it's the latter, I can only give you very general guidance unless I know the wines available at your establishment. To make it as easy as possible given your location, you can select any number of red wines for steak from lighter to more concentrated examples. Certainly, the many excellent Washington State reds - Merlot, Cabernet and Syrah - would be a place to start before you go on to California or imported reds. Most wine drinkers prefer white with seafood, but the fabulous salmon available in Washington can be partnered with Pinot Noir (from Oregon, perhaps?)to delicious effect. You can recommend Washington's fresh, dry Sauvignon Blanc with crab, mussels and oysters, and the state's Riesling will be friendly to drinkers who like a fruity, lighter white. Hope this helps!
