Yes ma'am, white goes with beef.
Did you know you don't have to pair your Tender Ridge™ Angus beef with a deep red wine? It is a common misconception that causes folks to automatically reach for whatever robust red you have on hand.

Ice wine and dessert wine lovers might want to try a White Zinfandel. A white can work, they are low in tannin but do have enough to work well with your Tender Ridge Angus beef. The slight sweetness also loves the proteins in beef. Keep the charring to a minimum with a finish that ranges from medium-rare to medium well, in order to really make this combination work.

If you like dry white wines, then it would be a good time to select one of the much lighter red wines. Skip the Cabernet Sauvignon, Merlot or Bordeaux. Instead give a slightly chilled Beaujolais or a Pinot Noir a chance to match flavors with your finished steak that ranges from medium-rare to medium well in doneness.

And if you have to have a red, pick up a Cabernet Sauvignon or a Merlot. Go for a wine with a vintage date that is at minimum three years old. As the wine is aged, it is likely to have a bigger flavor and more tannin. These wines can stand up to a well-done piece of beef.

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