Pairing Alberta Beef with Rioja Wine I BY LINDA GARSON
t’s no surprise that red meat goes with red wine, and in Alberta we love them both, but does all red meat pair with all red wines? We invited ten meatcentric restaurants to pair a steak dish with wine from the Rioja region of Spain for a month, and explain the pairing. Wow, the results were impressive, and many of these Calgary restaurants are offering the pairings throughout the summer! “Wines from Rioja consistently deliver outstanding quality at excellent value, making them ideal for restaurant
programs and for guests looking to explore something new,” explains Jessica Pelland, Assistant GM at Charbar. “The wines’ moderate tannins bind beautifully with the proteins in steak, softening both the perception of tannin and the richness of the meat.” “It’s a culture fit,” says Ruth’s Chris GM and Wine Director, Danielle Neufeld. “Honest hospitality, exceptional product, and a focus on allowing great ingredients to speak for themselves with minimal manipulation. There’s an elegance to the
Big Fish & Open Range Renfrew and Marda Loop bigfishopenrange.ca
The dish: Elk Carpaccio crusted with Saskatoon berry and coffee beans topped with rocket leaves, grana padano, four-chili cocktail sauce, and truffle oil The wine: Bodegas FrancoEspanolas Bordon Gran Reserva 2014 The pairing: “We chose the Bordon Gran Reserva because it reflects the experience we want to offer - classic, approachable, and memorable,” says chef/owner, Saravanan Senniappan. “The wine’s structure and maturity
Buchanan’s Restaurant
buchanans.ca
The dish: Chophouse Tataki Wagyu Eye of Round with Garlic Lime Ponzu; and Tuna Crudo, Lemon Olive Oil, and Fried Capers The wine: Bodegas Muga Reserva 2022 and Bodegas Moraza Soplar 2024 The pairing: “We thought that the wines we chose should be quite different from each other, showing the range available,” says owner James Buchanan. “And as with the wine, we thought the dishes should be quite
wines, but also warmth, they don't feel stuffy or overly formal.” “Wines from Rioja are celebrated for their versatility at the table, making them some of the most food-friendly wines,” says Stephen Yan, Big Fish & Open Range Marketing Manager. “Their balance of bright acidity, refined tannins, and layered fruit allows them to pair beautifully with a wide range of dishes.” Modern Steak owner, Stephen Deere, has the last word, “Rioja wine doesn't just accompany a steak - it completes it.”
elevate every component of the dish while allowing the delicate character of the elk to remain the focus: elk is naturally lean and slightly sweet, and calls for a wine with elegance rather than overwhelming power, the wine offers exactly that balance. Extended aging has softened the tannins, and the body mirrors the weight of the dish without dominating it, creating a seamless pairing. The crust draws out the wine’s dark cherry, tobacco, and spice notes; the subtle bitterness of the coffee highlighting the wine’s oak influence and savoury undertones, while the berries echo the wine’s concentrated fruit character.”
different, each complementing the food pairing - one being light and refreshing, the other more robust and full-bodied,” adds Chef Phillip Ng. “The Muga’s dark fruits are shown off by the saltiness of the ponzu and the sharpness of the lime. The oak and leather are perfect for the smoky, charred exterior and the melt in your mouth, rich wagyu beef. With the tuna, we were looking for light tannins so the tuna would not be overwhelmed, and the Soplar offers a high acidity that both complements the lemon citrus in the olive oil and gives a nice counterpoint to the oil itself.” June 2026 | Culinaire 29