Beef entrecôte, or rib-eye, contains more fat than fillet. Traditionally, its surface is often grilled, which adds to the aromatic character. Entrecôte is also slightly tougher, so it is cooked more than fillet cuts.
A common accompaniment to the dish is béarnaise sauce, or perhaps a traditional herb butter. A suitable wine for the dish offers richness without being too tannic.
Principe Corsini’s Le Corti Chianti is a perfect wine with entrecôte. It comes from the world-famous Tuscan region, which is also known for extremely high-quality beef. Over time, the region’s wines have evolved into perfect pairings with meat dishes.
Another suitable wine comes from Catalonia in Spain, from the Priorat wine region. The Gratavinum 2PR wine from the micro-estate owned by Parés Baltà pairs particularly well with grilled meat in terms of structure. The region is considered one of Spain’s finest red wine areas. It produces powerful and aromatic wines that are highly distinctive, sometimes mineral red wines.
