"Try a pinot noir," he quickly suggested. "I think some of the spice notes would lend itself well." Glasses of medium-bodied pinot noir can present just the right quantity of smooth tannins to help wash down mouthfuls of sauce-drenched steak while tingling palates with earthy, spicy, and fruity waves of flavor.
"Keep in mind that styles of pinot noir can differ, so you may want to conduct some taste tests to find the varieties that offer the right amount of weight to hold up against your next steak Diane dinner." Heartier pinot noirs can present the kind of peppery undertones that can help shine a light on the mustard and Worcestershire sauce often used to make the Diane sauce.
"Barrel-aged pinot noirs will delight sippers with a spicier palate that can include cinnamon, cloves, and nutmeg, all flavors that can complement the sauce for which steak Diane is known for." Note the tasting differences between labels so that the next time you plan on wowing dinner guests with presentations of saucy meat, you'll have the right pinot noir ready.
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