Pure indulgence

Beef calls for red, does it not? Generally speaking, yes. But not all cuts are created equal and the exquisite beef tartare served at National in Winterthur plays by its very own rules. Wines that would bring out the best of a seared steak would miss the mark entirely with raw beef.

Why is that?

Tartare lacks the savoury roasted flavours of steak; the texture is also vastly different: The finely diced raw meat is mild and delicate on the palate. However, the seasoning is more complex: spicy Tabasco and Dijon mustard meet tart capers and gherkins, while tangy, salty anchovies meet sweet ketchup and paprika.

So, which wine pairs best?

While a seared steak is best served with a robust, tannin-rich wine, tartare needs a more gentle partner. A lively, smooth and fruity wine that doesn't overpower its complex flavours, with enough juicy acidity to cleanse the palate after every forkful.

Our suggestions from the repertoire of crisp, clean wines: A succulent and vibrant Chianti. An easy drinking Barbera, clear and fruity. A simple Vapolicella. A fragrant Pinot nero from South Tyrol.

Care to try a Bordeaux blend? Then be sure to opt for a smooth and velvety wine, from the Maremma region for example Extra tip: These wines continue to round off in the carafe and are the perfect choice for a tartare.