Prime Rib
To be called "Prime” the cut must be heavily marbled and from a cow only 9 to 30 months in age. This helps to ensure that the meat is as flavorful and tender as possible. This is the reason it is the highest grade of beef available in the U.S. So lets pair a perfect wine...there are a lot of factors to consider. It is even important to consider the region the Prime Rib is sourced as it will inherit a distinct taste of the region it was raised. Keeping that in mind here are some options for you.
Cabernet Sauvignon
A dry full-bodied wine with a medium amount of acidity and a good amount of tannins. With taste notes of dark fruits, pepper, tobacco and vanilla it will pair perfectly with the meat.
Barolo
From the Piedmont region and considered one of the most admired of the Italian wines. Comprised mostly of the Nebbiolo grape, Barolos are full-bodied, rich and bright. Primary taste notes of rose and tar and dried herbs with subtle notes of chocolate, tobacco and leather. Here are a couple Barolo's and some Nebbiolo's, Enjoy!
Rioja
Rioja is a blend of Tempranillo and typically Grenache, Carignan, and Graciano. It’s a strong wine that accentuates the richness in prime cuts. Notes of cherry, plum vanilla and leather with dusty tannins it is the perfect fit.
Malbec
A dark, intense, tannic varietal. It has notes of plum, garlic, and tobacco, all of which bring out the flavors in the meat.
Petit Sirah
Petite Sirah is tannic and acidic with notes of blueberry, chocolate, pepper, and spice. Petite Sirah sounds similar to Syrah, but they are very different. California is probably the best known region for producing Petite Sirah.
Syrah or Shiraz
A dark and chewy, full-bodied wine with notes of pepper, berries, tobacco, and smoke—and a descent amount of tannins. The perfect complement to this meaty dish.
