What Wine Pairs With Steak? (Perfect answer)

The Best Wine with Steak

  1. Cabernets. You can’t go wrong with a cabernet – often called the “people pleaser” of red wines.
  2. Zinfandel.
  3. Malbec.
  4. Syrah (Shiraz)
  5. Your Own Favorite Red.

What pairs well with a red wine other than food?

  • You can opt for alternatives such as: Roquefort or blue cheeses to go well with heavier reds. Manchego cheese or provolone cheese which blend perfectly with Cabernet wines. A good parmesan goes swimmingly with any red. A cheddar cheese of an intense flavor combines perfectly with Merlot.


What wine goes best with red meat?

The Best Red Wines to Pair with Meat

  • Cabernet Sauvignon. Cabernet Sauvignon is the classic red wine to drink with rich red meats.
  • Pinot Noir. Pinot Noir is a truly versatile wine.
  • Gamay. Gamay yields a light red wine with tart red fruit and mellow tannins.
  • Zinfandel.

Why does red wine go well with steak?

Molecules in red wine called tannins soften fats in the meat, helping to release the taste of beefy goodness. The fat in turn softens the astringent qualities of the wine, helping to mellow the beverage and produce a juicier, more fruit forward flavor.

How do you drink wine with steak?

The rule of thumb when pairing with steak is to choose dry red wines – leaner cuts of meat pair with lighter wines, while richer, fattier cuts pair up with high tannin wines that can cut through the fat.

What white wine goes with steak?

How to Pair Steak with White Wine

  • Chardonnay. Many white wines cannot stand up to red meat, but Chardonnay is an exception.
  • Sauvignon Blanc/Sancerre. An unexpected wine choice to pair with steak is a highly acidic Sauvignon Blanc or cool Sancerre (made from the same grape).
  • Champagne.
  • Riesling.
  • Pinot Gris/Pinot Grigio.

What do you drink with steak?

These include beer, whisky, martinis, white wine, and nonalcoholic beverages like club soda.

  • Beer. Porters and stouts are recommended to accompany a good cut of beef.
  • Whiskey.
  • Martinis.
  • White wine.
  • Nonalcoholic drinks.
  • Get mouthwatering steaks at Dyer’s Bar-B-Que.

How do you pair wine with meat?

Steak, lamb and other red meat A rich cut such as Wagyu rib-eye will pair beautifully with a bold and high tannin red wine such as Shiraz or Cabernet Sauvignon. For meats with more delicate texture and flavour like eye fillet or lamb, choose a red wine with finer tannins, such as Malbec or Pinot Noir.

Is Pinot Noir good with steak?

Does Pinot Noir go with steak? Most Pinot Noir wines tend to sit at the light to medium-bodied end of the spectrum, and its profile is often therefore paired-up with lighter meats. Yet Pinot Noir’s natural acidity and bright, red berry fruit can work with your steak dinner, depending on the style and the cut.

Is Merlot good with steak?

Originating from Bordeaux, Merlot is widely known for its soft tannin. Although this wine has a minimal acidic and tannic content, it still has enough of these elements to make a good complement for steak. Furthermore, its mild fruity flavor allows the juicy and rich flavor of steak to shine.

What red wine goes well with ribeye steak?

A classic wine and steak pairing is a ribeye with a Cabernet Sauvignon as the high tannins present in the wine help cut through the juiciness of the steak. A spicy Zinfandel is another great choice as the fruitiness of the wine contrasts well with the robust meatiness of the ribeye.

Is Pinot Noir red or white?

While Chardonnay is the most grown white grape breed in the world, Pinot Noir is the red wine grape that has more punch. Among Pinot fans and drinkers there’s a kind of fascination for exploring awesome bottles because it is high-strung and complex to cultivate.

Is Cabernet Sauvignon good with steak?

Grilled steaks with a thick char best pair with big, bold cabernets. The char masks the excess of tannins. If you prefer this style of wine, leave some fat on your steak and give it a good char (with fresh pepper) to help the steak stand up to the powerful wine.

Does Chardonnay go with steak?

The acid in a glass of Chardonnay has a similar effect on beef as high tannins in red wine do, cutting through the juiciness and fattiness of the meat. White wines also tend to taste best when served chilled, which can create a nice temperature contrast between a sizzling steak and a cool sip of Chardonnay.

Is it bad to drink white wine with steak?

You totally can drink a white wine with your delicious slab of meat. Patrick suggests going for a chenin blanc or another full-bodied and fruity white wine to pair with steak. The goal is to find a white that mimics the robust qualities of your typical reds.

Is Riesling good with steak?

” Dry Riesling actually works really well with all cuts.” Consider steak temperature and sauce. Also, the more you cook a steak, the more you render out the fat, which will affect the pairing.” Pair fatty cuts with high tannin wine and less fatty cuts with medium tannin wine.

Can you use white wine with steak?

I’d suggest a full-bodied (and oaky) Chardonnay, Viognier or Marsanne. A mature white Rioja, or even an older Riesling might work. And I love Champagne or sparkling wines with steak (and especially steak tartare).

The Handy Guide to Wine and Steak Pairing

Pairing wine with steak is one of the most important matches you can make on your wine journey. With so many varied cuts and preparation methods for a steak, you may either discover a few go-to dry red wines or delve far into the world of matching subtleties. Everyone has a favorite cut, and we’ve got the wines to go with it, so just bring yourself. Take your napkin and tuck it under your collar, take your knife, and let’s talk about the greatest wines to combine with steak.

The Handy Guide to Wine and Steak Pairing

Wines to pair with steak should be dry reds; thinner slices of meat should be paired with lighter wines, while richer, fattier kinds of meat should be paired with strong tannin wines that can cut through the fat. However, the more specifically tailored your wine match is to the cut of steak you’re cooking, the deeper and more nuanced your eating experience will be overall. All of the traditional cuts, as well as their corresponding wines, are being highlighted. Pro Tip: For leaner meats, grill them at a rarer temperature to ensure that they remain soft.

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As one of the most often encountered steak cuts, this one is very lean with light fat marbling and is frequently sliced with a strip of fat along the edge. Sirloin may be prepared on the grill, in the oven, or in a pan – but it is at its best when cooked on the grill. Wines to Consider:

  • Try an aged Rioja Reserva Tempranillo from Spain
  • Montepulciano d’Abruzzo from Italy: Look for this Italian stalwart from Colline Teramane for added quality
  • And Cabernet Sauvignon from France. French Syrah: This wine is excellent with butter recipes. For greater value, head to Saint-Joseph or Crozes-Hermitage
  • For real excellence, head to Cornas or Côte-Rôtie.

Why they are effective: A versatile cut of meat, the Sirloin is capable of being prepared in a variety of ways. We’ve chosen wines that are adaptable enough to go with whatever you’re cooking, but pay attention to how your seasoning alters the meal and pick wines appropriately.


One of the most flavorful and luscious slices of steak available. The Ribeye, which has a lot of marbling and is naturally delicate, fares nicely on the dry heat of a hot grill. The Bone-in version follows all of the same guidelines as the other versions, but is sliced to the width of the still-attached rib-bone, making it more difficult to prepare properly. Wines to Consider:

  • Cabernet Sauvignon: This wine pairs beautifully with a pan-roasted rosemary chicken. If you’re grilling Ribeyes, a Sonoma or Napa Valley Zinfandel is a great choice. Intensely smokey and rich, with cherry-driven fruit, Amarone della Valpolicella or Valpolicella Superiore Ripasso is a great choice.

Why they work: Because of the increased fat content, the flavor is buttery and fatty, necessitating the use of high tannins to cut the fat or a richer fruit flavor to provide contrast.


Why they work: Because of the increased fat content, the flavor is buttery and fatty, necessitating the use of high tannins to cut through the fat or a stronger fruit flavor to provide contrast with the fat.

  • Nebbiolo or Barolo: A stylish, fragrant red wine from Northern Italy with gripping tannins and a smoky finish. Definitely the option for the high-rollers
  • Aglianico: A robust red wine from the southern Italian region of Puglia, with intense meaty flavors. However, when served with a fatty steak, this wine gives pure fruit flavor. Xinomavro:(“Ksee-no-mah-vroh”) An aromatic Greek red with a strong red-fruit taste that is driven by aromatics. Wines from Naoussa and Amyndeon should be sought after.

Why they work: The Porterhouse and T-Bone cuts are both soft and lean, which makes them excellent choices for grilling. Aromatic and savory reds will pair well with their filet and strip preparation.

Filet Mignon

Steaks from this cut are the ultimate in leanness, but they’re still soft and tasty.

Sometimes served with sauces, but it is also a delicious recipe with only salt and pepper flavor on its own. Pan-seared with butter basting is the way to go. Wines to Consider:

  • Merlot OR a red mix with Merlot as a base: You might also try a wine from Bordeaux or Washington State. Touriga Nacional (National Touriga): This deep, dark fruity red wine from Portugal has delicate floral notes of violet and is a deep, dark fruity red wine. Menca: (pronounced “Men-thee-yah”) is a fantastic choice for steak au poivre. Featuring tart red berry aromas as well as minerality, this beautiful alternative from the Northern areas of Spain

Why they work: Filet mignon has a delicate flavor, and all of these wines keep within their own categories, giving complimentary flavors that aid in bringing out the best in this cut while without infringing on its territory.


As a popular option for its value and flavor, the Strip is known by a variety of names (New York Strip, shell steak, Kansas City strip, among others), and some of those titles are the consequence of somewhat varied cuts and whether or not the meat is still bone-in. Overall, though, you will be receiving a short loin cut. Although the cut has more connective tissue than other cuts, it is nevertheless a nice and delicate cut when prepared properly. Cook it in a cast-iron pan with a little salt and butter, then set it aside for a little while longer to cool.

  • Blaufränkisch: This strangely called grape is one of Austria’s and Germany’s most significant reds, and it is grown in both countries. Black cherry aromas, superb acidity, and a sweet smokey aftertaste are all characteristics of high-quality specimens. The GSM Combination is a blend that combines Grenache Syrah Mourvèdre – a grape variety that is native to southern France. Known mostly for its production in France’s Rhône Valley, particularly in the celebrated Châteauneuf-du-Pape sub-region
  • South African “Bordeaux” style blend: With a terroir that is 500 million years old, South Africa’s Merlot-Cabernet blends have a characteristic dusty aspect that is balanced by delicate tannins. These wines have a strong fruity flavor while still being earthy in flavor.

Why they are effective: A tasty, thicker grain beef cut, the Strip is versatile in the kitchen and can be prepared in a variety of ways. However, it requires a wine that can both compliment the taste and cut through the fat to be truly effective. Our wine selections contain a lot of fruit, but they also have enough acidity and tannins to get the job done.


Rump is derived from a more difficult-to-work muscle, which results in a firmer but also more delicious product. It can benefit from marinating, although doing so may cause your wine choices to become erratic. Wines to Consider:

  • Mourvedre (also known as Monastrell): Look for anything from Bandol, France, or Spain when buying this wine. Excellent peppery wine that is powerful enough to stand up to intense meaty tastes. Chilean Carménère (Carménère de Chile): A traditional accompaniment to steak frites or a steak covered with chimichurri sauce
  • Dolcetto d’Abruzzo (Italian Dolcetto): An inky, black berry-flavored wine with a gentle acidity and a high concentration of tannins. If you’ve marinated your rump steaks, this is a fantastic option.

Why they work:Because rump may be cooked in a variety of ways to overcome its tough texture, we’ve compiled a list of options that can assist your chef in his or her preparation. Keep your sauces in mind while matching your dishes as well as throughout the rest of the dinner.


Despite the fact that they are not identical, both Flank and Skirt may be prepared using the same approach. These are excellent for fajitas since they marinade so nicely, but if you like to keep your meat eating experience pure steak, you can cook them on the grill with a little salt and pepper to season. Wines to Consider:

  • Despite the fact that they are not identical, both Flank and Skirt may be prepared using the same method. These are excellent for fajitas since they marinade so nicely, but if you like to keep your meat eating experience pure steak, you can cook them on the grill with a little salt and pepper to taste. To choose from, try these selections:
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Why they work:vital It’s not to overcook these cuts because else you’ll be eating shoe leather, but even when done perfectly, these cuts are harder than other cuts. Our wines are designed to pair well with rich yet chewy meat, transforming it from a chore into a savory treat.


Brisket is by no means a popular cut of steak, but it is nevertheless deserving of inclusion in the list of possible steak combinations. This is one cut that responds really well to low and slow cooking, particularly when done in a smoker. If you don’t already have a smoker, you should consider getting one (live a little!). Your wine selection will be influenced by the type of fuel used in the smoker – we prefer wood chips, but there are many other options to pick from, each of which lends something delicious and unique to the finished product.

Wines to Consider:

  • Sagrantino: A unique red wine from the Umbria area of Italy. The wines are nearly opaque, with intense black berry flavors and mouth-coating tannins. Sagrantino will elevate the brisket to a higher level of sophistication. Petite Sirah: A great smoky and rich option from the United States, with big tannins that cut through the meaty-richness of brisket and barbecue with no trouble
  • Cabernet Sauvignon: A great smoky and rich option from the United States, with big tannins that cut through the meaty-richness of brisket and barbecue with no trouble
  • Petite Syrah: A great smoky and rich option from the United States, with big tannins ‘Australian Shiraz’ is a smoother choice with little less tannin, which imparts smokiness as well as blueberry and blackberry flavors.

Because almost all of the preparation for a Brisket will result in some smoky taste, these wines are a great compliment to and accentuate the smokiness of the meat.

Last Thoughts

Even while these pairings are certain to be delicious, they may not be ideal – after all, everyone’s taste is unique. Use our suggestions as a starting point to explore wine pairings that are unique to you and your preferences. In the event that you are having a good time, there are no bad replies. Visit our guide on matching with beef, lamb, venison, and other meats if you’re looking for further ideas.

What Wine Goes with Steak?

Wine is a wonderful way to unwind after a long day at work, and it also goes well with a variety of different foods. However, with so many different types of wines available and a range of cuisine choices to consider, determining which wines go well with which foods may be difficult. Even folks who have been drinking wine for a long time may be perplexed as to the best wine matches for various cuisines they have tried. In this post, we’ll talk about the best wines to pair with steaks, as well as where you can get the greatest steaks and wine in Oklahoma City.

Best Wine Pairings for Steak

When it comes to the flavor of a freshly cooked steak, nothing comes close. In the same way, there’s nothing quite like the flavor of a well-made, high-quality glass of wine. When you combine the two of them, you have a match made in heaven on earth. However, you should avoid pairing your steak with just any wine because this might result in a dish that doesn’t taste particularly well. It’s ideal to select wines that have been proven to be a perfect match with steak recipes by wine experts in advance.

California Zinfandel

California zinfandel is a fantastic matching choice for steak because of the high fat content of the meat itself. This is due to the fact that zinfandel has a high acidity and moderate tannin content. You must, however, make certain that the steak you serve is a good match for the California zinfandel you’ve chosen. Ribeye, T-bone, and porterhouse are among the most popular cuts of meat. Because steak has a lot of taste, it’s vital to pair it with a wine that also has a lot of various flavors to appreciate on your palate when eating it.


California zinfandel is a fantastic partnering option with steak, which is often heavy in fat. zinfandel’s strong acidity and mild tannin content are responsible for this. In order to produce the best pairing with California zinfandel, you must first select the best steak possible. Ribeye, T-bone, and porterhouse are just a few of the prominent cuts. Given that steak has a great deal of taste, it’s vital to pair it with a wine that, like steak, has a variety of characteristics to appreciate on the palate.

Cabernet Sauvignon

When it comes to combining with steak meals, cabernet sauvignon, sometimes known as the “king of red wines,” is widely considered to be the preferred option. Because steak has such strong characteristics, it’s crucial to pair it with a wine that complements those flavors. Because of the full-bodied quality of cabernet sauvignon, it is an excellent match for meat dishes. The strong fruit tastes and powerful scents of this wine are well-suited to the intense flavors found in each and every piece of steak, no matter what type of steak you choose to consume.

Due to the high fat content in steak, high alcohol concentration and a strong tannin content provide for a good pairing with the meat. The fat from the steak may also enhance the flavor of the wine, making it more smoother and less bitter in taste.

Pinot Noir

Pinot noir is an excellent wine matching option if you want to eat higher-end steaks such as filet mignon. Due to the fact that filet mignon is derived from the thicker part of the cow’s tenderloin, it is extremely lean and low in fat, resulting in a taste that is both unique and delicate. As a result, these filets are frequently accompanied by sauces. With its pleasant fruitiness, Pinot noir is a delightful accompaniment to meat dishes, and its faint wood character complements these delicate notes to perfection.

A soft pinot noir is the best wine to pair with a fine filet mignon because it brings out the rich flavors of the meat.


If you like higher-end steaks such as filet mignon, pinot noir is an excellent wine paring option. Due to the fact that filet mignon is derived from the thicker part of the cow’s tenderloin, it is extremely lean and low in fat, resulting in a taste that is both distinctive and delicate. For this reason, these filets are frequently accompanied by a sauce of some sort on the side. While Pinot noir has a pleasant fruitiness to it, it also has mild oak aromas that complement the delicate nuances of the meat.

Choosing a delicate pinot noir is the best way to appreciate the full flavors of a fine filet mignon.

Enjoy a Steak at Cattleman’s Steakhouse!

Who doesn’t like a good steak supper every now and then? We at Cattlemen’s Steakhouse feel that enjoying a wonderful steak with great company is something that everyone should look forward to. When you have an outstanding wine to compliment your steak supper, your evening has just been much more enjoyable. Everything from T-bone and filet mignon to our very own Cattleman’s Strip Sirloin and Cattleman’s Chicken Fried Steak is available as a supper option for all of you steak enthusiasts out there.

In fact, we have more than 60 different wines to choose from, so you’re sure to discover something you’ll enjoy!

Make a reservation now to sample our delectable steak and wine combinations!

An Expert Weighs In On The Best Wine And Steak Pairings

Everyone enjoys a good steak meal, after all. We at Cattlemen’s Steakhouse feel that enjoying a wonderful steak with good company is something that everyone should look forward to. When you have an outstanding wine to compliment your steak supper, your evening has just been much more enjoyable! Everything from T-bone and filet mignon to our very own Cattleman’s Strip Sirloin and Cattleman’s Chicken Fried Steak is available as a supper option for all of you steak fans out there! We also offer a large selection of wines to choose from, so you can pick the perfect wine to go with your dinner.

You’ll be sure to find a wine that you’ll enjoy because we have more than 60 distinct varieties available. Your new favorite restaurant is just a short drive away from where you live in Oklahoma City. Come in now to sample our delectable steak and wine combos!

The 8 Best Wines to Pair With Steak in 2022

Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. In the realm of food and beverage, one of the most synergistic combinations is that of steak and wine. Each contributes to the well-being of the other, and each enriches the other while yet retaining its own distinctive character. They come together to produce a gourmet delight, as well as a genuine symphony of tastes, textures, and scents, in the mouth.

  • For your next nice steak meal, there are a plethora of fantastic wines just waiting to be found and savored.
  • Our Favorite Selections Smoked pork, cocoa, and ripe fruit smells tantalize the senses as you sip this fine wine.
  • Read the ReviewA Napa Valley cabernet sauvignon gives the expression of fruitiness and chewy tannins that are needed to pair with a grilled steak.
  • Check out the full reviewThe Decoy Merlot pairs incredibly well with a wide variety of foods and would stand up to any complimentary marinade you may like to use on the steak.
  • Read the ReviewThe tongue is pure fruit, with a sleek balance between taste and mouthfeel.
  • Read the ReviewFilet mignon is a delicate cut of beef that is exceedingly lean and a favorite among gourmets.
  • The Antinori Badia Chianti Classico is a wine with complex flavors that are layered throughout the palate.

It has a fruity flavor without being jammy, and the tannins are well-integrated.

The dark fruit flavors on the tongue, along with the lower alcohol concentration of the wine, enhance the texture of the meat.

It’s Beneficial to Know When combining a steak with a wine, you may want to pay attention to the manner of cooking the steak rather than the steak itself.

“If the steak is cooked rare, I like to vary things up and serve it with a sparkling wine or rosé.” “explains Zachary Marcus Cesare Harris, owner of Ikavina Wine and Spirits, is an importer and distributor of wine.

It is a great steak because of the strong meaty flavor and the rich marbling.

The wine has a savory and lingering finish, yet the fruit is still there throughout the bottle.

Because of its sharp acidity, it is able to cut through the fat and enhance the flavor of the meat used in the strip steak.

” Rib-eyeallows for and can stand up to full-bodied wines since the fat in the marbling necessitates the addition of tannins and acidity to balance it out, ” explains the author “wine educator and Certified Specialist of Wine Cindy Eger shares her thoughts.

‘A Napa Valley cabernet sauvignon delivers that expression of fruitiness and chewy tannins that complements the meat,’ says the author.” Cabernet Sauvignon from the Raymond Reserve Selection is a powerful, structured wine with a deep black berry richness and a lengthy finish.

It’s a thrilling experience to get two steaks in one.

You’ll get the taste of the strip as well as the softness of the loin with this dish.

This rich and spicy wine has a well-structured structure and delectable acidity.

A strong and rich wine to pair with a Porterhouse steak, this is an excellent choice.

As a result of its loose texture, it makes an excellent canvas for marinades that enhance the acidity and wetness of the meat.

It has a silky texture, with particularly soft tannins and a mild level of acidity.

This is a wonderful wine to combine with a variety of foods and to see what works best.

These steaks have a rich flavor and are best grilled on a barbecue to enhance their flavor.

This wine has a distinct earthiness to it that pairs well with the meat.

On the palate, there are flavors of cherries and raspberries, as well as a tinge of spiciness near the end.

Despite the fact that it is not strictly a steak, theflankiis a highly popular cut of beef.

Because the steak is thin, marinades and spice rubs can be used to enhance the flavor of the dish.

On the nose, there are notes of cassis, chocolate, baking spices, and cedar.

It is a full-bodied wine with a lingering finish that has been meticulously made.

This cut responds nicely to marinades, spices, and rapid cooking methods, among other things.

There are huge, powerful notes of herbs and fruits on the palate, which makes for a sumptuous, well-rounded experience.

This is an excellent match for fajitas, stews, and any other dishes that you would want to cook with skirt steak in general.

The cut of meat you choose has a significant impact on the wine you choose to match with it.

The Tikal Amorio Malbec (see at Vivino) is a fantastic choice for steaks that are leaner in texture and generous in flavor.

What to Look for in a Wine to Pair with Steak

Our editors independently study, test, and select the finest goods; you can discover more about our review process by visiting our website. Purchases bought through our affiliate links may result in revenue for us. Steak and wine is one of the most harmonious combinations in the world of food and beverage. Neither can exist without the other, and neither can exist without the other’s enhancement, while still maintaining his or her own identity. The combination of flavors, textures, and aromas produces a gastronomic delight that is truly a symphony of tastes and smells.

  • For your next elegant steak dinner, there are a plethora of fantastic wines just waiting to be discovered and tasted!
  • The Best of the Best It entices the senses with the odors of smoked meat, chocolate, and ripe fruit, among others.
  • Read the Review Read the ReviewA Napa Valley cabernet sauvignon gives the expression of fruitiness and chewy tannins that are needed to pair with a rib-eye.
  • Check out the full reviewThe Decoy Merlot pairs incredibly well with a wide variety of foods and would stand up to any complimentary marinade you may like to use on your steak.
  • read reviewThe taste is pure fruit, with a seamless balance between flavor and mouthfeel.
  • Read the ReviewFilet mignon is a soft cut of beef that is exceedingly lean and a favorite among chefs for its flavor.
  • Intensely complex flavors characterize the Antinori Badia Chianti Classico from Antinori.

Tannins have been well-integrated into the wine, and it is fruity without being jammy.

It is the dark berry flavors on the tongue, along with the wine’s reduced alcohol concentration, that make this dish so good.

Knowing this information is beneficial.

While a large, powerful red wine is the traditional accompaniment with steak, if you aren’t in the mood for one of them, consider a sparkling wine or a rosé instead of the standard.

Marcus The wine importer and distributor at Ikavina Wine & Spirits is Cesare Harris whose company specializes in a variety of grape varieties.

It is a great steak because of the strong meaty taste and abundant marbling.

A savory and lengthy finish is provided by the wine, yet the fruit is still present throughout.

Because of its sharp acidity, it is able to cut through the fat and enhance the flavor of the steak strip.

In addition to being able to stand up to full-bodied wines, rib-eye allows for and can stand up to them since the fat in the marbling necessitates tannins and acidity to balance it out “Cindy Eger, a wine educator and Certified Specialist of Wine, explains.

‘A Napa Valley cabernet sauvignon delivers that expression of fruitiness and chewy tannins that complements the meat,’ says the expert.” Intense and well-structured, the Raymond Reserve Selection Cabernet boasts deep black cherry flavors and a lengthy finish.

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It’s a thrilling experience to get two steaks for the price of one!

You’ll get the taste of the strip as well as the softness of the loin with this preparation.

PratsSymington In every way, Chryseia is a colossal, fearless, and vibrant creature.

Wine lovers should expect intense black fruit flavors such as blackberry and espresso as well as silky smooth tannins and a subtle savory aftertaste.

Because of its meaty taste, thehanger steak is also called as the butcher’s steak.

It pairs very well with a wide variety of foods, and as a result, the Decoy Merlot would hold up to whatever complimentary marinade you choose to serve with the steak.

On the scent, there are notes of herbs and baking spices, while on the taste, there are luscious plums and black cherries.

Steaks cut off the flat iron are tender and contain a good degree of marbling.

Prepare a delicious chimichurrian dish to accompany the Tikal Amorio Malbec to take them to the next level.

A lively wine with a well-balanced acidity, this is an excellent choice.

It’s hard not to be impressed by this delicious Mendoza signature malbec.

It is a particularly tasty cut of meat that has a tight texture and is quite lean in comparison to other cuts of meat available.

It is a rich and powerful wine from the Prisoner Wine Company, made from Thorn Merlot.

The palate is pure fruit, with a sleek balance of taste and mouthfeel that is both refreshing and satisfying.

This coarse-grained piece of beef is rich in taste because to the high quantity of fat that is present in it.

Cooking this cut in marinades or spices and in a short amount of time is a snap.

There are huge, robust notes of herbs and fruits on the palate, which makes for a sumptuous, well-rounded wine.

Fajitas, stews, and whatever else you would want to create with skirt steak are all excellent candidates for this combo.

If you want a cabernet sauvignon that will complement your well-marbled powerful steaks, choose the Raymond Reserve Selection Cabernet (see at Vivino), which has the tannins to balance off the fat.

A fantastic wine to pair with steaks that are leaner but still have enough of flavor is the Tikal Amorio Malbec (see at Vivino).


When it comes to a bottle of red wine, what do you prefer to drink? Is it better to drink a lighter, fruitier red wine or a heavier, full-bodied red wine? Choose a kind of wine that you enjoy drinking and combine it with a steak that you enjoy eating. Take advantage of the opportunity to try new flavors and mouthfeels by sampling some of them. It all comes down to personal taste; simply enjoy that delicious steak and glass of wine while you can.


When it comes to a bottle of red wine, what are your preferences? Is it better to drink a lighter, fruitier red wine or a heavier, fuller-bodied red wine? Choose a wine that you enjoy drinking and combine it with a steak that you enjoy eating. If you wish to sample them in order to discover new flavors and mouthfeels, go ahead. It all boils down to personal choice; simply enjoy that delicious steak and bottle of wine while doing so!


Tannins are essentially the amount of acidity, bitterness, and dryness present in a glass of red wine. Depending on the style of red wine, varied degrees of tannins are present. The tannin content in full-bodied red wines is often high.

How long does a bottle of red wine last once opened?

When it comes to red wine, a fair rule of thumb is that after the bottle is opened, it will survive three to five days in the refrigerator if properly maintained. The red wines with the highest tannin content will keep the longest without losing their taste. Allow the wine to come down to a slightly cold temperature before presenting it to guests.

Do white wines go with steak?

In the event that you are not a lover of red wine and would rather drink white wine, feel free to pick up a bottle of Chardonnay or Riesling. Because it is your palate and inclination, you should indulge in anything you like.

Why Trust The Spruce Eats?

Pick up a bottle of Chardonnay or Riesling if you’re not a lover of red wine and would rather drink white wine. Because it is your palate and inclination, you should indulge in anything you like.

6 Best Wines to Pair With Steak

When it comes to color, red wine is the ideal choice for a steak dinner! Red wine and steak go together like peas and carrots, peanut butter and jelly, pepperoni and pizza, and there are many more pairings to choose from. It is an unassailable truth of life in the realm of cuisine. You’re probably already aware of this, even if you’re not a great lover of red wine in general. To be really honest, there is nothing better than savoring a juicy, beautifully cooked steak with a glass of dry red wine.

However, unless you are a professional sommelier, it can be difficult to determine which wines go best with steak.

Best Wine for Steak

Malbec is a dry, full-bodied wine with an opaque, dark purple hue and a full-bodied flavor profile. The acidity and tannins are moderate, making it an excellent wine for combining with meat. ABVs of up to 15 percent are found in this variety, which is often more cheap than the prominent Cabernet Sauvignon and Shiraz varietals. Despite the fact that it originated in France, Malbec grapes are currently largely cultivated in Argentina. The flavor of Argentine Malbec is dominated by fruit, with flavors of blackberry, raspberry, plum, and cherry emerging.

As a whole, it’s a strong, full-bodied wine that matches nicely with red meats like brisket and T-bone steak.

Additionally, vegetables like mushrooms, green and red bell peppers, and spicy greens such as arugula are also excellent matches with Malbec. Malbec is ideally served at a temperature ranging between 60 and 68 degrees Fahrenheit, and it should be decanted for at least 30 minutes before consumption.


There are two types of red Cabernets, each with its own set of tastes and mouth feel characteristics. Both, on the other hand, are fantastic with a well cooked steak.

Cabernet Sauvignon

Cabernet Sauvignon is the most widely planted red wine grape in the United States, and it is also grown in other parts of the world. Cabernet Sauvignon is a robust, dry wine with medium acidity and an alcohol content ranging between 13.5 and 15 percent. It is known for its full-body and rich red color. Because it is cultivated in such a diverse range of climates, distinct flavor characteristics can be found in a glass of Cabernet Sauvignon. Some have a strong fruity flavor, while others have a smokier, savory flavor.

A jammy, chocolaty scent abounds, with traces of tobacco, graphite, mint, and even bell pepper thrown in for good measure.

When these slices of meat are cooked to the rare end of the range, the richness of this dry red wine will not overpower the robust flavor of these meats.

Cabernet Sauvignon is ideally served at a temperature ranging between 60 and 68 degrees Fahrenheit and should be decanted for at least 60 minutes before serving to ensure optimal flavor.

Cabernet Franc

Cabernet Franc, which is the parent grape of both Cabernet Sauvignon and Merlot, is a complex, medium-bodied red wine with a moderately high acidity that is best served chilled. This dry red wine is somewhat lighter in color than Cabernet Sauvignon but has a powerful taste profile that works nicely with a range of cuisines. Cabernet Franc is characterized by the presence of red fruits such as strawberry, red plum, and raspberry in its taste profile. Also prominent are the aromas of fresh herbs, chili pepper, roasted red bell pepper, and crushed gravel, among others.

Because of the softness and high fat content of these cuts, this wine stands up to them rather admirably.

In doing so, you will enable the wine to develop a deeper taste while also softening its innate spiciness.


Zinfandel is a deep purplish-red wine that is bold and delicious, with notes of luscious cherries and peppercorn on the palate. It has a luscious texture that is agreeable to the palate, and its alcohol content ranges between 14 and 16 percent, depending on where the grapes are cultivated. Although it is classified as a dry wine, it is closer to the sweeter end of the range. Despite its fundamental tastes of strawberry and raspberry, the typical Zinfandel wine also features notes of cinnamon, tobacco, vanilla, bramble, and licorice in addition to its foundation flavors.

This distinction should be recognized notably when matching a Zinfandel with steak rather than its white Zinfandel relative.

While both were wonderful on their own, I once attempted to match them with a New York Strip, and while both were delicious on their own, they didn’t do much for each other.

In addition, it goes well with filet mignon.

A young Zinfandel should be opened at least two hours before serving to allow wine to breathe, then decanted for at least 30 minutes to extract the entire spectrum of sweet and spicy notes from the grapes.


With flavors of luscious cherries and peppercorn, Zinfandel is a deep purplish-red wine that is both bold and delicious. ABV ranges between 14 and 16 percent, depending on where the grapes are cultivated, and it has a luscious texture that is agreeable to the palate. Although it is classified as a dry wine, it is closer to the sweeter end of the range in terms of sweetness. Zinfandel wine, despite its strawberry and raspberry foundation characteristics, also features notes of cinnamon, tobacco and vanilla.

  • Aromatically, it has a deep, earthy perfume with overtones of chocolate, cinnamon, dried fruit, and tobacco.
  • With a lighter, sweeter flavor and a pinkish tint, White Zin is a lighter, sweeter wine that pairs well with fish, spicy meals, and Asian foods.
  • On the other hand, flavorful Red Zinfandel is ideal for mixing with robust, savory foods and types of beef such as Ribeye or New York Strip.
  • Wine’s acidity cuts through the rich, fatty qualities of the meat and enriches the overall flavor, resulting in a delicious, well-rounded bite each and every time.


In order to get a feel for the world of red wine, I propose that you start with a bottle of Merlot. It is a well-known bone dry red wine that is easy to drink and pairs well with a range of dishes, including steak. Having a smooth, medium-full body and medium acidity, merlot has an average alcohol by volume (ABV) of 14 percent. It is most often grown in Bordeaux, France, and is sometimes mistaken with Cabernet Sauvignon due to its blue and black berry taste profile and sweeter concluding notes.

The environment of Merlot’s many growing locations can have an impact on the final characteristics, but on the whole, Merlot has notes of blueberry, blackberry, and plum, with hints of chocolate, mocha, and vanilla in the finish.

When cooking with full-bodied Merlot types, rich sauces like red wine and mushroom-based sauces are a necessary, as are hearty soups.


Last but not least, we have Bordeaux, which is the most popular wine in the world. Bordeaux is a red wine created from a combination of Merlot and Cabernet Sauvignon. It is called after the French city of Bordeaux, where it was first produced, and is a medium-to-full-bodied table wine in general. Intense notes of black currant, violet, plum, and cedar characterize Bordeaux, a rich red that is also a complex blend of tastes. It is often a fruit-forward wine with sumptuous flavors of chocolate, licorice, and earthy spice that complement the fruit.

Red Bordeaux wines from the Left Bank of Bordeaux created with higher percentages of Cabernet Sauvignon combine nicely with salty, fatty steak cuts such as ribeye or Porterhouse cut steak.

This is a wine that will age gracefully. Bordeaux, on the other hand, should be served at around 65 degrees Fahrenheit after being decanted for 30 to 60 minutes before being served with steak.

Tips for Pairing SteakWine

We’ve gone over some of the greatest red wines and their distinct qualities, so now let’s have a look at some basic guidelines for combining red wines with various sorts of steaks.

Choose Dry Red Wines

Wine that is dry like a dry red wine pairs well with red meats like beef or steak, in most cases. Red wine contains larger levels of tannins than white or sparkling wines, and these tannins combine with the protein to provide a more complex taste profile and scent.

Think BoldFatty, LeanLight

Steaks such as filet mignon, porterhouse, Delmonico, Ribeye, and New York Strip are best served with full-bodied red wines with a high acidity, such as Cabernet Sauvignon or Merlot. The high amounts of acidity and tannin in the meat are necessary in order to offset and balance the high fat content of the meat. Leaner pieces of meat, on the other hand, mix better with lighter-bodied wines.

How You Cook Your Steak Matters

Contrary to popular belief, the way you want your steak cooked makes a significant difference in the sort of red wine that would match best with it. Grilling rare steaks will help to soften the tannins in a dry red wine, making it more mellow overall. Beef steaks that have been well-done or scorched have a natural bitterness to them that will demand a sweeter, fruitier wine to balance it out. Examine the following broad recommendations I have for popular steak cuts and the best red wine matches for each of these cuts:

  • The following wines are recommended: ribeye: Cabernet Sauvignon, Zinfandel, Bordeaux
  • Brisket: Shiraz, Malbec, Zinfandel
  • Sirloin: Cabernet, Merlot, Malbec
  • Filet Mignon: Shiraz, Cabernet, Merlot
  • New York Strip: Cabernet, Zinfandel
  • Porterhouse: Shiraz, Cabernet, Merlot
  • T-Bone: Malbec, Cabernet, Shiraz
  • Flank: Merlot, Malbec, Bordeaux
  • Fl

Final Thoughts

Using this advice, you may plan your next steak and wine pairing experience with confidence. It’s crucial to remember, though, that wine is designed to be sipped and savoured. In the event that a certain kind does not appeal to you, try something different! Experiment with these dry reds and their classic steak partners to find out which ones work best for you and your taste buds! Are there any particular wines that you love with steak? Please share your thoughts in the comments section! It is possible that this website contains affiliate links.

Best Wine with Steak Pairings — DC Steakhouse

Downtown Chandler Steak House is the perfect place to unwind with a bottle of wine and a sizzling steak. What is it about wine and steak that makes it such a good match? The tannins in wine help to soften the fat in meat while also enhancing the taste. Wine’s fruit flavor is enhanced by the fat in meat, and the reverse is true as well. A wine with a balanced tannin and fat content is an excellent match for a steak dinner. Red wine is more popular because it is more tannic, but the acids in white wine induce a similar process that brings out the taste of the steak as well as the texture.

Are you unsure which wine to select?

1. Cabernet Sauvignon

Cabernet sauvignon is the greatest wine to drink with steak since it mixes nicely with a range of steak cuts. It is also the most expensive. Cabernet sauvignon has a high concentration of tannins, which means it will taste less harsh when wine is used to cut through the fat in steak. In our wine cellar at DC Steak House, we have a large variety of cabernet sauvignon wines to pick from. The New York strip is the greatest steak to pair with cabernet sauvignon because of the contrast between the dark, fruity flavor of the wine and the aggressiveness of the steak cut.

The New York strip is also the most popular steak to pair with cabernet sauvignon. It is via this coupling that the greatest flavors in both the steak and wine are brought out to their full potential.

2. Zinfandel

A Zinfandel, which is sweeter than other red wines, is the finest wine to serve with a ribeye steak. Because ribeye is already quite tasty, it does not necessitate the use of a powerful wine to bring out its taste. But the robust, fruity flavor of zinfandel, along with its spicy overtones, goes nicely with all of that juicy ribeye flavor.

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3. Malbec

Because of the richness of a Malbec, it may frequently dominate the flavor of fattier foods, making it the perfect wine to pair with leaner cuts of meat like steak. Malbec is a dry, fruity red wine that pairs nicely with a top sirloin steak because of its excellent mix of acidity and tannins.

4. Pinot Noir

Because of its strong acidity, pinot noir is a delicate red wine with a low concentration of tannins. It is a good match with meat. Ideally, this adaptable wine should be served with steak cuts that are lower in fat content, such as filet mignon.

5. Chardonnay

You don’t care for red wine? Wine experts agree that chardonnay is the finest white wine to serve with steak. Because of its inherent acidity, Chardonnay is quite adaptable and has a similar impact on the fat in steak as the tannins in red wine on the fat in steak. Chardonnay works nicely with most steak cuts, but it is especially delicious when served with filet mignon.

Make a Reservation Today

To be honest, whichever wine and steak combination you choose will ultimately depend on your own preference. You can find the perfect wine combination at DC Steak House, whether you’re in the mood for red or white wine, juicy steak or a less tender piece of meat. Contact us to make a reservation over the internet or by calling 480-899-4400. Images used under a creative commons license – commercial usage (effective June 10, 2020). Unsplash image courtesy of Louis Hanselon

What Wine Goes with Steak? Top 5 Wine and Food Pairings

Your favorite foods are almost certainly all boosted by a thoughtful blend of flavors, textures, and scents, so think about what you enjoy eating right now. Wine pairing, on the other hand, occupies a unique position in the hierarchy of food pairings. There is an unjustified mystery around the pairing of wine with any cuisine, but particularly with steak. The fact is that if you follow a few easy criteria, you’ll be able to choose the ideal wine to pair with your steak every single time. In this post, we’ll show you how to pair wine with steak in a straightforward and straightforward manner.

Wine Pairing With Steak – Basics

The first thing you should know about how to choose the best wine to pair with your meal is that there is no “right” or “wrong” way to do it. Sure, some wines pair “better” with certain cuisines than others, but the most important aspect to consider is what you personally enjoy drinking. Pairing wines may be broken down into two categories: congruent pairing and contrasting pairing. Comparing is simpler to grasp because it is merely a process of achieving balance by contrasting different tastes and flavors of food.

  • Contrary to this, congruent pairings have the opposite effect.
  • There are three primary tastes or taste components that may be found in wines.
  • Among the characteristics you will not find in wines are fatness, salinity, or spiciness.
  • Steak’s three primary flavors are saltiness, fattiness, and meatiness, or umami, which are accompanied by a plethora of subtle nuances.

You should also take into consideration how the steak is prepared. For example, a steak cooked over an open fire will be a bit less dominating than a steak sautéed in butter will be.

Best Red Wine for Steak

The majority of the wines that will meet the criteria outlined above will be red in color. Here’s a simple mnemonic: red meat and red wine go together like peanut butter and jelly. And here are the top red selections for your consideration: Cabernet Sauvignon is the most widely consumed wine for a reason. Cabernets have a taste profile that is rather balanced, and they tend to have the acidity and sharpness to cut through even the most meaty of proteins. If you’re attempting to combine a wine with a steak, Cabernet Sauvignon is your get out of jail free card, according to wine experts.

  • If you’re looking for a recommendation, Cabernet Sauvignons from Napa Valley are among the greatest in the world.
  • This is due to the fact that Zinfandel has a mild bitterness and acidity, as well as more fruity flavors.
  • The bitterness in Zinfandel is just appropriate for washing away some of the meaty qualities of a New York strip steak or a ribeye without competing too hard for your attention with the meaty flavors of the steak.
  • Zinfandels are almost exclusively produced in California, and a Cali Zin is just what we propose.
  • This wine has softer tannins than a Cabernet, but it still has enough acidity and robust flavor to stand up to even the heaviest slabs of meat.
  • The one exception to Malbec is that it may be too robust and full-bodied for some steaks, so use caution when pairing with them.
  • Unlike other grape varieties, Pinot noir grapes have a thin peel and contain little phenolic chemicals.
  • Although it is extremely acidic, it will have no problem keeping up with the steaks in this dish.
  • The fruity aromas and nuances of this wine are easily overpowered since it is less strong than, example, a cabernet sauvignon.
  • Pinot Noirs from France and California are typically considered to be the best selections.
  • The issue with Syrah grapes is that they are quite sensitive to the temperature of the environment in which they are produced.

You’ll have to explore a little to get the right Syrah and steak pairing, but older wines tend to be more earthy and well-balanced than younger ones. When coupled with a hefty ribeye steak, a vintage Syrah is nearly always a slam dunk.

White Wine For Steak

If you can’t take the thought of drinking red wine with your steak, there is some hope on the opposite end of the spectrum: white wine. However, you should be aware that white wines, on the whole, aren’t equal to the task of accompanying steak. That being said, a strong and full-bodied Chardonnay or an older bottle of Riesling would be a good bet for you. Again, not ideal, but depending on the cut, it may be acceptable. And if you’re still not convinced, don’t drink any wine at all. Instead of a white wine, a bourbon or a Scotch should be considered.

Instead, a full-bodied black beer that has a strong flavor might be an excellent choice to accompany a steak.

Wine Pairing Tips

So now you know what sort of wine works best with steak, but if you ever find yourself in a jam, here are some general wine matching suggestions to help you out.

  • Don’t consume wine that you don’t enjoy. Regardless matter what the “rules” are, the ideal combination is unlikely to transform you into a fan of a wine that you can’t stand. When in doubt, go with the wine you enjoy rather than the wine you’re “supposed” to appreciate. It’s all about balance, balance, and more balance. It is the balance of the most conspicuous feature in a dish that you are searching for in a wine. A dry wine may be used to balance a sweet meal, a bitter wine can be used to balance a rich dish, and so on. White meats and white wines are the most fundamental of all pairings, and red meats and red wines are the most complex of all pairings. It is impossible to make a mistake while following this simple rule of thumb.

Your Wine Your Way

Finally, wine matching is a subjective process that is dependent on a variety of elements, including the cooking time and procedures. If you’re ever in doubt, you can always ask your server at Stubborn Seed for a personal suggestion. When you’re at the greatest restaurant to dine in Miami Beach, you won’t have to stress about the wine matching since you’ll be enjoying yourself. Our Koji New York Striploin is a stand-alone dish that speaks for itself. But don’t take our word for it; make a reservation today and come see for yourself.

It takes a lot of tasting to have a solid feel for wines, so what will your next wine-pairing experience be?

Steak Wine Pairing

Whether you’re a sommelier working in a restaurant or just want to enhance your home cooking skills, knowing how to mix steak with wine is beneficial. Customers at various types of locations, from fast-food chains to five-star hotels, frequently order this dish for supper as an entree. Wine tastes, on the other hand, are as diverse as those of any cuisine, which is why wine matching expertise is so important. Also, because each flavor and texture is distinct, it is important to approach it differently than you would with a wine matching with salmon and turkey, for example.

Continue reading for some suggestions on how to match steak with wine.

What Wine Pairs With Steak?

There are a variety of wines that match well with steak, but sweeter red wines seem to be the most popular choice. Steak is enhanced by the fruity smells and flavors found in most red wines. These ingredients include salty, spicy, and herby flavors. They also cover a wide range of tannin qualities, allowing you to choose between a light or severe dryness according on the recipe you’re producing. Steak is a dish that frequently has an ingredient list that is as different as the wines that are served with it.

  1. Due to the fact that steak is already a hefty dinner, you don’t want to pick a wine that will overpower your taste with too many complex flavors.
  2. There are a variety of red and black fruits in each of these wines, with flavors ranging from the sweetness of strawberries to the tartness and woodsiness of currants and cherries.
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BinScan, our inventory scanning tool, allows you to do inventory in record time, scanning 100+ items per minute and completing it in record time. To find out more, schedule a demo right away.

Red Wine To Pair With Steak

Steak is a meal that may be served in a variety of ways, ranging from sweet and lean dishes to peppery, spicy, and fatty dishes. The herbs and sauces that are used in the main course might help you decide which red wine to serve with your steak. To accompany heavier steak dishes, both Shiraz and Sangiovese types are ideal pairing options. In addition to providing an excellent compliment to fatty foods, Shiraz also serves as an excellent counterbalance to these dishes. Shiraz is one of numerous red wine varieties that may be cultivated in mild conditions such as the Moselle Valley, southern Chile, Bordeaux, and New Zealand.

  1. This results in increased tannin and acidity levels, which enhances the taste dimensions of fatty steak meals by adding depth to the flavors.
  2. Malbec is a well-rounded classic, distinguished by its chocolaty overtones, red fruit flavors, and moderate acidity, among other characteristics.
  3. Pinot Noir is also light and sweet, with notes of cherries, forest floor, and vanilla to complement them.
  4. Pinot Noir is manufactured from grapes of the Vitis vinifera variety, which is noted for generating more sugar in wine than any other kind.
  5. A wine made with insufficient sunlight will be excessively acidic, but a wine made with much sunlight will overpower the aromatic and flavor richness of Pinot Noir.
  6. You may refer to our sorts of wine chart whenever you need to refresh your memory on the tastes, sweetness levels, and scents of various wines.

Best Wine To Pair With Steak

However, while there is no one perfect wine to pair with steak, most sweet red wines are wonderful companions to this dish. Because steaks are frequently prepared with spicy, strong spices, the fruity, lemony qualities of red wines help to balance out the intense flavors of steak. Zinfandels and Cabernets are two examples of wines that may be used to pair with a range of dishes. The sweet red and black fruit tastes of boysenberry, plum, and cranberry found in a Zinfandel are ideal for those who enjoy sweet red and black fruit flavors.

The sweet consistency of this wine helps to keep your palate in harmony between bites.

As a result of its naturally high tannin content and woodsy aroma, it pairs well with the spiciness of most steak recipes.

Aside from black cherry, pepper, and blackcurrant characteristics, Cabernets have a powerful and acidic taste profile. This savory, umami-like taste profile pairs nicely with savory, peppery steaks and other savory dishes.

Frequently Asked Questions About Steak Wine Pairing

Everyone wants to impress their dinner party guests, but putting up a successful dinner party is easier said than done. Preparing a delectable dinner is only half of the fight; you also need to serve it with beverages that enhance the flavor of the dish to its utmost extent. Below, we’ve assembled answers to some of the most commonly asked questions we’ve received concerning steak and wine matching. Take a look at them right now:

What Wine Goes Best With A Ribeye Steak?

When it comes to matching ribeye steak with wine, Cabernet Sauvignon is one of the most popular options. Given that ribeye is one of the heaviest pieces of meat, a dry wine such as Cabernet Sauvignon is a perfect accompaniment. Despite the fact that Cabernet is cultivated in a variety of climates and places, it is most renowned for its powerful tannins, rich mouthfeel, and black fruit flavors. Green pepper, tobacco, black cherry, and cassis are just a few of the flavors that distinguish this very acidic wine from others.

What Drink Goes Best With Steak?

Steak pairs nicely with a variety of beverages, including whiskey, beers, various varieties of white and red wine, martinis, and even non-alcoholic beverages. An Old Fashioned, rye whiskey, or bourbon whiskey pair perfectly with steak because the smoky aromas of the whiskey complement the meal perfectly. Beers with dry flavors and a moderate alcohol concentration, such as pale ales, stouts, and Pilsners, naturally compliment the rich, juicy texture of steak. Some beers, particularly those with mild to strong hops and spices, are an excellent pairing with steak since their tastes complement the herbiness of steak dishes.

Steak is a thick meat meal that requires a large amount of space in order to be properly digested, which is why vodka and vermouth work so well as a palette cleanser.

Does Pinot Noir Go With Steak?

It’s true that Pinot Noir is one of the greatest wines to combine with leaner steak dinners like ribeye. This style of red wine is on the light-to-medium-bodied side of the spectrum, with flavors of red fruits such as raspberry, cherry, and cranberry abounding. Pinot Noir’s intrinsic aromas, which include mushroom, damp leaf, and clove, provide a level of complexity that is unmatched by other wines. Because this wine is best paired with lighter meat meals, it is easier to appreciate the intricacies between sips and while you are smelling the wine while drinking it.

All For Wine, Wine For All

Perfecting your steak-and-wine combo is a talent that takes practice and patience. As you experiment with different recipes and different beverages, you’ll begin to realize which spices work best with the tastes of a wine. The most enjoyable aspect of food and wine matching is the opportunity to be creative. Yes, professional views are valuable, but the most satisfying aspect of learning is having your own personal experience.

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