Classic steak tartar is made from raw beef roast. The classic dish is accompanied by egg yolk, onion, and capers. The best pairing with cold meat dishes is a light red wine or a crisp, higher-quality rosé.
Parés Baltà Indigena Rose pairs beautifully with tartar, as the naturally high acidity of the Grenache variety brings freshness to the dish.
For a red wine, try the equally well-balanced acidic Lopez de Haro Crianza from Rioja. The wine has a wonderfully aromatic yet elegant structure that doesn’t overpower the delicate flavour profile of the dish.
