With flame-grilled beef you need a wine with some body, one that stands up to the crust and the fat. We have 37 on the list, so here is what I would order.
Something local
Bobal is our grape and I love it with the chuletón. Mestizaje, which is Bobal with Garnacha, or Finca Terrerazo, from old Bobal vines. If you want more structure, Bassus, from Utiel-Requena.
For a special day
Pago de Carraovejas, from Ribera del Duero, never fails with beef. And if there is something to celebrate, we have Flor de Pingus, Alion and Pintia.
To start
With starters or fish, better a nice cold white: Don Pedro de Soutomaior Albariño or Impromptu, a Sauvignon Blanc. And for a toast, Bollinger.
If you still cannot decide, ask me at the table and we will choose together for what you are ordering.
