| FOOD PAIRINGS |
WINES FOR A BRAZILIAN STEAK DINNER
BY MELISSA DOWLING
Brazilian steakhouse restaurants are hot , especially the rodizio-style service of all-you-can-eat grilled meats . What to pair with such a protein-heavy feast ? Hanah Rizzardo , manager of the beverage program at the authentic Brazilian steakhouse brand Galpao Gaucho , has some suggestions .
Galpao Gaucho , with three locations in California ( Napa , Walnut Creek and Cupertino ), as well as one in Las Vegas , boasts a unique rodizio menu with 17 different cuts of meat . Rizzardo makes guests ’ dining journey enjoyable by thoughtfully pairing the best wine to go with each course . Here are her tips for a wine experience inspired by Gaucho culture and the dining tradition of the Brazilian cowboy .
FIRST COURSE
For the appetizer and salad bar course , Rizzardo recommends a white wine , sparkling wine or pinot noir . Because Galpao Gaucho offers plenty of cheese options and creamy salad dressings , “ a glass of either white wine or sparkling wine pairs wonderfully with our Brazilian cheese bread , and all of the bright fresh vegetables and charcuterie options on our salad bar course ,” she says .
In general , Rizzardo adds , “ I love to recommend a glass of Champagne from France for our first course .” Many people think of Champagnes at the end of the meal , but these sparklers tend to have more acidity and subdued fruit characteristics typical of Old World wines .
“ So unless you are having a cheese plate for dessert or having a special toast at the end of the meal , I believe there are better options for a sweet dessert than a glass of Champagne ,” she notes . “ For these reasons , Champagne is an excellent pairing for the first course .”
Not a big fan of sparkling wines or whites ? Choose a pinot noir instead . “ In terms of red wine , pinot noir has more acidity , lower tannins and brighter red-fruit notes ,” Rizzardo says , “ so it will still complement the first course nicely without overwhelming the palate .”
MAIN COURSE
For the meat course , you need a big wine to pair up against the rich , marbled meats — something to really cut through the fat and not get overwhelmed with all the flavors . Rizzardo says that a
California cabernet sauvignon is a perfect match because of the big , bold tannins and ripe fruit notes .
“ If you want a red wine that ’ s not so full-bodied , I would recommend a South American malbec , which will still give you ripe rich fruit but with lower tannins — this is a softer red wine that is a crowd-pleaser ,” she notes . “ Both of these wines have the tannins and structure needed in a wine to complement the juicy cuts of meat , especially the fattier , more heavily marbled cuts such as our beef ribs or ribeye .”
DESSERT
For those that prefer a stronger dessert wine , Rizzardo says that a port wine will pair perfectly with desserts such as Galpao Gaucho ’ s rich , chocolate molten cake . “ If you prefer a sweet vanilla dessert , a late harvest or ice wine will have the sweetness needed to pair well with our traditional Brazilian pudim ( flan ), or a classic sweet custard dessert option like our creme brulee .”
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