What Wine Goes With Filet Mignon?

What is the best wine to serve with filet mignon?

  • The top matches are Merlot, Cabernet Sauvignon (including most Red Bordeaux), Pinot Noir, Syrah/Shiraz and Sangiovese. There are plenty of other ‘smaller’ varieties and regional wines that can also work with Filet Mignon. White wine drinkers should look toward Pinot Noir but chose a rich Chardonnay if you must drink white.


What Alcohol goes well with filet mignon?

Red, dry wines such as Merlot, Cabernet Sauvignon, Syrah/Shiraz and Sangiovese also tend to work well. Filet mignon is also an excellent choice for Malbec wine pairing, as the Malbec’s boldness and velvety tannins complement the texture, flavor and mouthfeel of the filet.

What wine goes well with grilled steak?

The Best Wine Pairings for Grilled Steak

  • California and Washington Cabernet Blends. Napa Valley Cabernets with grilled steak are a classic combo, and you can’t go wrong with this pairing.
  • Bordeaux.
  • Malbec.
  • Zinfandel.

What is the best wine to drink with steak?

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 do you drink with fillet steak?

Another classic is filet mignon, an incredibly lean and tender piece of meat, dressed in a simple seasoning and a light Pinot Noir. If your steak is dressed in a thicker sauce, a dry wine such as Cabernet Sauvignon, Syrah/Shiraz, Merlot and Sangiovese are also good choices.

What kind of wine goes with beef tenderloin?

Wine and Beef Tenderloin Pairings

  • Bordeaux. An aged bordeaux will have perfectly mellowed tannins to pair with a beef tenderloin cut.
  • Cabernet Sauvignon. Cabernet Sauvignon is a dark-colored wine that is full-bodied with a medium level of acidity.
  • Malbec.
  • Merlot.
  • Syrah.
  • Tempranillo.

What Italian wine goes with steak?

Contents: Best Italian wines for meat

  • Best wine for Steak: Montefalco Sagrantino.
  • Best wine for roast beef: Barolo and Amarone.
  • Wine for barbecues burgers and sausages: Primitivo.
  • Wine for lamb: Super Tuscan.
  • Wine for pork (or wild boar): Chianti Classico.
  • Wine for Venison: Cannonau.
  • Wine for Rabbit: Nero d’Avola.

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.

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.

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.

Should red wine be chilled?

According to wine experts, red wine is best served in the range of 55°F–65°F, even though they say that a room temperature bottle is optimal. When red wine is too cold, its flavor becomes dull. But when red wines are too warm, it becomes overbearing with alcohol flavor.

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.

What does Malbec pair with?

You’ll find Malbec a great match for steak, pork, and lamb, as well as fattier fish like salmon and poultry with dark meat. Game meat—like bison, ostrich, and venison—are also a safe bet. In addition to meat pairings, consider foods with richer sauces or more vibrant flavors.

What wine goes with 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.

The Handy Guide to Wine and Steak Pairing

When it comes to wine, I tend to have a sweet tooth and drink whatever I feel like drinking at any given time, regardless of the price, the timing of the meal, whether it is a screw top or a cork. However, I was wondering whether you had ever had a Lambrusco, which I believe you should have. If you are a fan of “alcoholic fruit juice,” as I am, I would strongly recommend you to give it a try! It is possible that I have never had Lambrusco wine before. As a result of your tip, I will undoubtedly give it a shot!

Both are created from the Muscat grape, which is a hybrid of the grapes Muscadine and Muscat.

Colour is determined by the hue of the Muscat grape that is being utilized.

Tracey B., 2013

The Handy Guide to Wine and Steak Pairing

Question:I have a sweet tooth, and I drink wine that I enjoy, regardless of the price, the timing of the meal, whether it is a screw top or a cork. I agree with the most of your points, however I was curious whether you had ever tasted Lambrusco? If you are a fan of “alcoholic fruit juice,” as I am, I would recommend you to give it a try. Answer:I’m not sure if I’ve ever had a Lambrusco wine. Thank you for the tip; I will definitely give it a shot. Is a red Moscato equally as sweet as a white Moscato, if not more so?

And all three wines, white, pink, and red, are often considered to be the sweetest of the bunch.

As a result, I believe that the difference in sweetness between red and white Moscato is more dependent on the brand than anything else.


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.


However, despite the fact that the Porterhouse and T-Bone are significantly different cuts, they both offer the delicious mix of a delicate filet side and a firmer, more flavorful strip side. Although it may be done in a pan, it is usually simpler to maintain the cooking consistent on a grill. Wines to Consider:

  • 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 notes. 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.

In Northern Italy, Nebbiolo or Barolo is a stylish, fragrant red wine with gripping tannins. Absolutely the option for high rollers; In the south of Italy, there’s a rich red wine called Aglianico that has a strong meaty taste. The pure fruit flavor of this wine comes through when it is served with a hearty steak. Xinomavro:(“Ksee-no-mah-vroh”) Greek red wine with a strong red fruit taste that is driven by aromatics. Wines from Naoussa and Amyndeon should be sought for;

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.
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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:

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.

6 Top Beef Tenderloin and Wine Pairings

It’s a marriage made in heaven when it comes to beef and red wine. Consider the following scenario: you’re sitting by an open fire, inhaling the delicious fragrances of cooked meat, and you’re holding a glass of similarly fragrant red in your hands. The experience of biting into a tender, juicy piece of steak and pairing the richness and taste with a powerful, structured red wine is unparalleled. The correct bottle of wine will bring tastes to life on your tongue, making them bounce and come alive.

Tips for Pairing Wine and Beef Tenderloin

When combining a wine with a cut of beef, you want to strike a balance between the proteins and fat in the meat and the tannins in the wine to achieve the best results. Tanning occurs when tannins attach to protein molecules, creating a very tasty taste combination. Generally speaking, beef tenderloin is the most tender — and hence the most costly — cut of beef available. A tenderness in this muscle can be explained by the fact that it is an oblong muscle that stretches down the back region of the spine and consequently does not receive much activity.

Because beef tenderloin is a very lean cut of meat, overcooking it will cause it to become dry.

Selecting a brawny wine with smokey and earthy elements such as tobacco or soil will help to balance out the smoky tastes in the meat while also providing a nice contrast to the meat.

Prevent wines that are very structured or that are too young if you want to avoid a harsh, astringent flavor. Avoid pairing fruity wines with beef since the sweetness will dominate the flavor of the meat.

Wine and Beef Tenderloin Pairings

Think about some of the following recommendations for a tried-and-true combination while you’re picking out the right bottle of wine to go with your beef tenderloin. Despite the fact that all of the following will work well for your meal, get to know some of the flavor notes for each variety so that you may select one that meets your personal preferences. After all, wine matching is all about creating the most delicious meal possible for you and your friends and family.


A well-aged bordeaux will have properly mellowed tannins, making it the ideal wine to combine with a tenderloin of beef. Bordeaux grapes have big bodies and are highly organized in their growth. Even though they include just a little amount of fruit, the flavors of herbs and chocolate in their flavor profiles will pair nicely with the flavors of the meat. If you’re looking for a Left Bank Bordeaux with notes of olive and truffle, try Pichon-Longueville Comtesse de Lalande, which boasts notes of olive and truffle with a silky texture.

), so that the taste profile of the wine isn’t overshadowed by the rest of the flavors in the dish.

Cabernet Sauvignon

Cabernet Sauvignon is a dark-colored wine that is full-bodied with a medium amount of acidity. It is made from the grape Cabernet Sauvignon. As a result, it pairs well with a beef cut such as tenderloin because of its dry and tannic character. Wines like Cabernet Sauvignon are matured in oak barrels, and as a result, they have a variety of aromas to offer in the glass. These flavors can vary from pepper to smoke to black fruit to graphite to vanilla, and they all pair nicely with the flavors of beef tenderloin.


It is a dark-colored wine that is full-bodied with a medium amount of acidity. Cabernet Sauvignon may be found in several varieties. A beef cut like tenderloin goes well with this wine because it’s dry and tannic in nature. Wines like Cabernet Sauvignon are matured in oak barrels, and as a result, they have a variety of aromas to offer in the glass. These flavors can vary from pepper to smoke to black fruit to graphite to vanilla, and they all go well with the flavors of beef tenderloin. Cabernet Sauvignon from California, Australia, or Chile are the best options.


Merlot is well-known for its ability to combine well with a variety of foods. Despite the fact that the filmSideways gave Merlot a poor image, it is a fantastic wine to pair with any delicious dinner, especially one that includes meat. Merlot has a strong and full-bodied flavor, as well as a pleasant acidity. Additionally, because of its structure, it is an excellent accompaniment to meals such as beef tenderloin. Merlot features flavors of bay leaf, chocolate, and vanilla that go nicely with lean cuts of meat and are particularly good with lamb.

Try a Merlot from Italy, such as Tua Rita Redigaffi or Petrolo Galatrona, for a wine with integrated tannins and earthy flavor characteristics that will surprise you.


Syrah’s tobacco and peppery flavors, as well as its medium-high tannins, make it an excellent pairing with beef tenderloin. Syrah is a grape variety that originated in France, but it has found a new home in Australia, where it is known as Shiraz. It’s a fantastic match for spicy red meats like ribeye and brisket.


Tempranillo is the most popular red variety in Spain, and it has a fantastic taste profile that is both affordable and versatile when it comes to food combinations. As a result of its long maturation in oak barrels (usually a year or more), Tempranillo’s notes of cedar and smoke enhance the tastes of grilled meat. Try a Tempranillo from the Rioja or the Ribera del Duero regions, both of which are considered to produce some of the most spectacular examples of the grape.

Find a Wine for Your Next Meal

All of these wines are available for purchase from JJ Buckley Fine Wines, which has a wide selection of wines for all of your matching requirements. JJ Buckley’s advisory services can provide you with more tailored recommendations on the perfect wine to pair with your dinner to make it more memorable. Their skilled wine professionals give straightforward, unbiased guidance that is free of conceit. JJ Buckley’s wine services may assist you in developing and expanding your wine collection, as well as making recommendations that are tailored to your unique interests.

Best Wine to Pair with Filet Mignon

IntoWine enlisted the help of a panel of wine experts to determine the finest wine to serve with filet mignon. The results were as follows: The texture of filet mignon, which is rich and buttery, is something I especially appreciate. I prefer this piece of meat the greatest when it has been wrapped in bacon, which adds an added layer of savoriness and juiciness to the dish. Sautéed mushrooms also lend a savory, earthy taste to the beef, which helps to balance out the creamy texture of the pork.

  1. Why pay $250 a day in tasting fees when you can get a wine pass for less than half of that amount by purchasing the wine pass?
  2. Two days with the wine pass equals more than $250 in savings.
  3. When choosing a wine to pair with this meal, I steer clear of anything very ripe and fruity, since I believe that these types of wines dominate the combination and overpower the meat’s more delicate characteristics.
  4. The resolved tannins and consequent creamy texture of this wine, as well as its tertiary aromas of tobacco, mushroom, and leather, make it an excellent pairing with filet mignon, providing fascinating nuances without overpowering the subtleties of the meat’s natural tastes and textures.
  5. Another wine that goes well with this meal is a more typical California Cab, preferably one that has good balance, nice acidity, and is lower in alcohol.
  6. The production of Cabs in this manner has, however, been maintained by a few manufacturers, who have been joined in recent years by a few others who are likewise striving for a more balanced style.
  7. Richard Jennings is a Featured Contributor on IntoWine.com as well as the Founder of RJonWine.com.

Numerous individuals gravitate to California Cabs or Bordeaux blends, both of which are excellent choices.

A wine from Portugal calledFind Quinta do Crasto RiservaQuinta do Crasto is imported by Intowine writer Bartholomew Broadbent, who also writes for the site.

These serious red wines, made mostly from indigenous grapes such as Tinta Roriz and Touriga Nacional, have a lot of tannins and are meant to be enjoyed with food.

The wines are available at a variety of pricing points, depending on whether you want to purchase the standard wine or one of the limited edition single vineyard bottlings.

I’ve noticed that the label has altered since 2001 to show that the vines are older.

Approximately an hour before serving, I would open the bottle and decant some of the wine.

The winemaker of Sonkin Cellars, Loren Sonkin, is a featured contributor on IntoWine.com and the founder of Sonkin Cellars.

The filet mignon is often considered to be the best steak in the world by the majority of people.

As a result, you’ll need a wine that complements this cut in terms of sheer beauty, mouth feel, and elegance.

From the very first whiff, the fragrances of berry, mocha, sweet cinnamon, and sandalwood signal that this is not a fruit bomb that will knock down your doors in a rage.

This wine complements filet mignon rather than competing with it, like a delicate dance.

Dinner will be a wonderful experience thanks to the Pine Ridge’s acidity backbone, subtle fruit, controlled tannins, and oak.

Michael Cervin, a wine judge and restaurant critic who also happens to be one of IntoWine’s Featured Writers -Look for Blandy’s Sercial Madeira on the map.

When I prepare steaks, I like to gently flatten them and seal in the fluids by frying them in extremely hot butter to give them more flavor.

I add some Madeira to the residual pan juices to make a sauce, which I then reduce and use to coat the steaks in before serving.

A fortified wine such as Madeira, in my opinion, really restores the natural beef taste and intensity that the filet mignon has lost due to its cooking.

The almonds offer a layer of texture and contrast to the dish.

– Chef de cuisine The following is a guest post by Roy Salazar, Instructor and Project Manager at the Le Cordon Bleu California Culinary Academy in San Francisco, California.

– Locate the Molly Dooker with the two left feet.

The Molly Dooker Two Left Feet would be the perfect accompaniment to my filet mignon.

This Australian treasure, which costs around $25, can put a spring in your step and keep your taste senses dancing.

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The accompaniments should be taken into consideration while selecting a wine.

Bordeaux wines, such as Cabernet Sauvignon, are popular with steaks.

However, although they pair well with grilled porterhouses, T-bones, and New York strip steaks, a filet mignon is more delicate, and the added finesse of a Loire Valley Cabernet Franc is a better fit. -Suzanne Reifers, author IntoWine Featured Writers Alfred Judd and others

Steak With Wine

Aaron Graubart photographed the shoot; Victoria Granof styled the food; and Candace Clark styled the props. Start Nothing compares to a succulent piece of steak. Cutting into a juicy slab of beef, whether it’s well-charred, melt-in-your-mouth filets or luscious rib eyes barely touched by the flame, has a mouthwateringly primal quality to it. In addition, while the conventional wisdom of “red wine with red meat” is sound, a little extra care and attention to detail will result in the best possible wine-and-food pairings.

  • We’ll guide you through the process of pairing wine and steak with elegance.
  • Aaron Graubart captured these images.
  • Candace Clark did the prop styling for this shoot.
  • Despite the fact that filet mignon is not especially flavorful, its sumptuous texture more than makes up for it.
  • Hamde recommends trimming away any excess fat and connective tissue before cutting the filet to the proper size in order to preserve the optimum softness.
  • Make sure the cast-iron grill is scorching hot before you start cooking them over natural lump hardwood charcoal.
  • If you notice that your steaks are cooking too rapidly, move them.
  • “ According to Hamde, rotate the steak in small circles at modest angles, giving the flesh enough time to caramelize between each revolution.
  • “Repeat the technique with the other side of the steak.” Once you’ve finished frying the filet, set aside for five minutes before serving it alone or with a thick sauce such as Hollandaise or Béarnaise.

The Wine

As a result of the modest flavor of filet mignon, restrained red wines pair well with it, says J. Michael Shields, a sommelier at Bern’s Steak House. “I’m looking for something that isn’t going to overpower the wonderful, delicate cut,” explains the designer. Skip the large, unctuous, heavy New World reds in favor of Old World aged wines, which are more complex and complex. Shields recommends a medium old Burgundy, such as Domaine Roumier’s 1999 Clos de la Bussière Premier Cru from Morey-St-Denis, which is a moderately matured wine.

  1. “Larger and fattier slices may hold their own against larger, more tannic wines, but a tender, soft-aged filet requires a more delicate wine,” he explains.
  2. Diners who take advantage of the abundant marbling in a bone-in rib eye will be rewarded with delectable, strong taste.
  3. Because of the reduced surface area of bone-in slices, there is a modest reduction in caramelization.
  4. The cap and the eye should be separated when cooking boneless pieces, according to LaMorte, because their cooking durations differ.
  5. Temper the steak in hot, clarified butter to reduce the amount of time it needs to cook and rest.

As LaMorte explains, “brushing the meat with compound butter while it is cooking and while it is resting will dramatically boost the flavor factor.” It’s important to remember that huge rib eyes cooked at high heat require significantly more resting time than tiny rib eyes cooked at lower temperatures.

The Wine

According to Daniel Grajewski, beverage director for the Mina Group, when choosing a wine to pair with a rib eye, it’s important to consider the cooking process. “Rib eyes are quite well-suited to smoking, so search for a wine that complements the flavor,” he advises. Wood-fired steak is the perfect pairing for the smoked-bacon-tinged 2010JametCôte-Rôtie, whose ample tannins and acidity quickly cut through the fat of the meat. When you cook the meat in a more neutral manner, the flavor of the meat comes through more clearly, and you have more possibilities for wine pairings, such as a Napa Valley Cabernet or a California Syrah like the 2011 Les Voisins Yorkville Highlands Syrah from Copin Wines.

  1. “Take note of the steak’s marbling and the amount of protein it contains—a wine’s tannins will not appear as abrasive if there is protein on the palate,” Grajewski explains.
  2. The crowd-pleasing New York strip, which is cut from a section of the short loin that performs little labor, strikes a delicate balance between appealing softness and marbling-generated flavour.
  3. A bone-in strip has a more appealing appearance, but it requires more cooking time and is greater in size, which might be intimidating to some guests who are unfamiliar with cooking.
  4. When it comes to overcooking, the New York strip is a forgiving cut, but Dritsas recommends preparing it to a medium level of doneness.
  5. The simple seasoning of salt and pepper is preferred, although Dritsas recommends a compound butter, traditional Béarnaise, or powerful Bordelaise sauce as accouterments as well.

The Wine

The ideal wine to pair with a New York strip steak is one that has a lot of marbling. In order to cut through the fat and enhance the beef’s characteristics, “you need a wine that has a nice balance of acidity,” says David O’Day, wine director at Del Frisco’s. According to Robert Foley, the Howell Mountain Claret from Napa Valley’s Howell Mountain has it all. In the words of winemaker Michael O’Day: “This wine pairs perfectly with a strip steak because it has power, structure, balance, and complexity all wrapped up in a beautiful finish.” According to O’Day, pairing a shiitake mushroom demi-glace with a mix that compliments both the meat and the sauce will result in a dish that is delicious.

  1. Aaron Graubart photographed the shoot; Victoria Granof styled the food; and Candace Clark styled the props.
  2. So, what exactly is the difference between it and a T-bone?
  3. For a porterhouse, the filet component must be 114 inches thick or larger at its widest point in order to be classed as such.
  4. ‘The intramuscular fat will result in a steak that is delicious to eat and has an abundance of taste,’ he explains.
  5. If you have a thicker piece of meat, move it to a colder region of the grill until it achieves the internal temperature you prefer.

Season with salt and pepper just before serving, then brush with melted butter and return to the stovetop until it sizzles. A knife should be used to follow the curve of the bone and make slices perpendicular to it in order to carve the porterhouse.

The Wine

What is the most effective way to approach the wine matching for two very distinct kinds of steak? “Even though the filet side is a slimmer cut, you’ll still want to match it with a full-bodied red wine,” says Jason Smith, the wine director at Bellagio Resort & Casino. He enjoys wines such as the 2011 Saint-Joseph from Domaine Faury in France’s Rhône Valley. “This Syrah-based wine is noted for its balance of black pepper aromas, earthiness, and meatiness,” adds Smith, making it an excellent pairing for peppercorn sauce.

When served alongside richer and more tannic reds like Lewis Cellars’ 2012 Cabernet Sauvignon from Napa Valley, the porterhouse is more flavorful and satisfying.

From choosing the correct sauce to matching it with the appropriate beverage, these expert suggestions will take your steak game to the next level.

Get Saucy!

Although purists may object to the use of sauce, others enjoy the extra kick it provides. STK steakhouses provide eight different sauces, and Evan Puchalsky, corporate beverage manager for The ONE Group, believes the sauce has a significant impact on the taste of the steak. As Puchalsky explains, “the purpose of combining anything—including wine and steak sauce—is to always ensure that there is a sense of harmony.” According to him, blue cheese butter is the most difficult to pair with dry wines since it overpowers many of them.

RichBéarnaisesrefers to a full-bodied, oaky, unfiltered Chardonnay or a light-bodied red Burgundy with a fruity finish.

And, according to Puchalsky, robust, classic steakhouse sauces call out for huge Cabernets or Malbecs.

Dry-Aged or Wet-Aged?

According to Nathan Anda, chef and partner of Neighborhood Restaurant Group’sRed Apron Butcherin Washington, D.C., wet-aged steaks grow tender during their time in chilled, vacuum-sealed vacuum bags, but taste softer than those hanging to be dry aged, which take on nutty, earthy overtones. When it comes to wet-aged steaks, NRG Wine Director Brent Kroll opts for fruit-forward New World wines from Chile and Argentina. In the case of rib eye, Rhône varietals or mixes from Washington and California are used, as is Chilean Carmenère with New York strip and Australian Grenache with filet mignon, respectively.

Specifically, earthy Old World wines, such as Côte-Rôtie or Priorat for rib eye, Bordeaux for New York strip, and firm tannic Burgundies from Nuits-St.-Georges for filet mignon, are appropriate for these cuts of meat.

Bringing the Steakhouse Magic Home

Preparing an excellent steak at home begins with purchasing one that has been matured for around 28 days. “I always have a butcher as a buddy,” Dritsas explains. “When it comes to preparing a steak meal at home, he is my go-to person.” Choose a thick cut so that you can better regulate the inside temperature while still achieving color and caramelization on the exterior. Allow steaks to come to room temperature for 30 minutes before cooking them, then season them with sea salt or kosher salt and freshly cracked pepper before cooking.

Dritsas prefers to cook steaks in a cast-iron skillet rather than on a grill so that the full surface of the steak is exposed to the heat.

A pat of butter should be placed on top of the steak, which will melt and glaze the meat.

I’ll Steak Manhattan

If you use a cocktail shaker instead of a corkscrew, you can get some unexpectedly amusing pairings, but the matching approach is the same. Take into consideration the natural juices, marbling, and complementing sauces of the steak, advises Eric Quilty, bar manager at Smokestack restaurant in San Francisco. The Scotch-based blood and sand cocktail is an excellent pairing for filet mignon with Béarnaise sauce, with the amounts of the ingredients adjusted according to the doneness of the steak.

Skirt steak topped with chimichurri sauce begs for an agave-based cocktail, such as a paloma with mezcal and a salt and dried sage rim, to complement the dish.

Joseph Ehrmann thinks that the type of cut influences which cocktail is served.

“An equally lean New York strip would pair well with a vanilla-rich Maker’s Mark old fashioned.”

  • 1 Filet Mignon, 2 Rib Eye, 3 New York Strip, 4 Porterhouse, 5 Steakhouse Tips for the Home Chef

5 of the Best Wine With Steak Pairings You Need to Know

There are certain classic partnerships that have been ingrained in our collective memory. Peanut butter and jelly are a classic combination. It’s both salty and sweet. Jeans and t-shirts are appropriate attire. Cowboy boots and ten-gallon hats, to name a couple of accessories. However, there is one combination that outperforms them all — at least if you enjoy wine and steak as much as I do.

Wine with a steak is a great way to elevate the flavors of both your drink and your food.

A fine wine may deliver a refreshing acidic tang as well as a delicious sweetness that complements the salty, fatty, umami butteriness of a steak to perfection. Inhale deeply, sip vigorously, and revel in the taste experience that comes with serving wine alongside steak. Whatever the occasion – whether you’re celebrating an anniversary or a promotion at a steakhouse and eating a dry-aged Wagyu beef filet – or whether you’re simply living your best life and cooking yourself a ribeye steak on a Tuesday night – indulging is made all the more enjoyable when you know you’ve got the perfect wine to pair with your tender steak.

Not sure how to distinguish between different varieties of steak or how to pick amongst the best pairings?

When it comes to food and wine pairings, you don’t have to be a snobby gourmet or an expert sommelier – with a little fundamental know-how and information about steak and wine, you can create a genuinely unique flavor experience even in the comfort of your own home kitchen.

A Note On Steaks

There are two key elements that, in our opinion, influence the choice of which steak to serve with which wine. The following are the details. Fattiness– A more fatty steak should be coupled with a wine that is less strong in its flavor. A great deal of richness might be overwhelming to the palette. When eating a fatty steak, a high acidity is also pleasant since it helps to temper the umami qualities. Seasoning– A steak that has merely been seasoned with salt and pepper may be paired with nearly any wine due to the fact that it has such a diverse flavor.

This is an overabundance of a good thing.

While you may choose whatever kind and cut of steak you purchase, keeping these rules in mind will make the process of putting together a meal that much more straightforward.

The Best Wine with Steak

When it comes to choosing which steak to serve with which wine, there are two key considerations, in our eyes. Following is a list of them: Richness– A richer steak should be coupled with a wine that is not as strong in its flavors. If you eat too much rich food, your taste buds may become overwhelmed. When eating a fatty steak, a high acidity is also pleasant since it helps to balance out the umami qualities. Seasoning– A steak that has merely been seasoned with salt and pepper may be paired with practically any wine due to the fact that it has a taste that is quite flexible.

The good has gotten the better of us too many times.

While you may choose whatever kind and cut of steak you purchase, keeping these rules in mind can make the process of putting together a meal that much more enjoyable.

1. Cabernets

With a cabernet, you can’t go wrong — it’s generally referred to as the “people pleaser” of red wines. There are a plethora of cabernets to choose from, and most of them have a highly balanced flavor that is ideal for novices. With their strong acidity, Cabernets cut through fatty and umami dishes like butter and cheese, and they provide a tanginess that is simply delicious when served alongside an excellent steak. Cabernet grapes are farmed all throughout the world, including the United States.

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While France and Chile have excellent reputations for producing high-quality wines, Napa Valley in California also produces some of the world’s greatest cabernets.

2. Zinfandel

A excellent choice if you prefer sweeter wines rather than acidic and “dry” wines that are high in tannins and other taste compounds, Zinfandel is a terrific alternative. The high sugar concentration of this grape variety allows it to be turned into wine with an alcohol percentage of 15 percent or more. The sugar content can also be kept, resulting in a wine that is sweeter in flavor. If you pick a Zinfandel, steer clear of steaks that have been seasoned with a sweet flavor, such as a glaze made of brown sugar.

Between bites, the sweetness will assist to counteract the heat and will also aid to cleanse your palette. Many Zinfandels are produced in California, and it is this kind that we recommend purchasing since the wine will be both reasonable and delectable.

3. Malbec

It is a stronger red wine with a black and inky hue and a taste profile that is full of tannins and has a rich flavor profile. While Malbec has a woody or oaky scent, it is distinguished by a fruitier character that includes juicy notes of citrus and other fruits. An inky crimson – almost violet – hue should be present in a Malbec wine. In part because of its fruity flavor and strong aroma, Malbec is a fantastic wine to pair with more lean steaks such as top sirloin or flank steaks. While Malbec may be paired with a fatty piece of meat such as filet mignon, its richness may overpower the flavor of the meat in some cases.

Argentina is a terrific choice, but France, as well as some regions of California, also produce excellent Malbecs in small quantities.

4. Syrah (Shiraz)

Look no farther than this bottle of red wine, which pairs wonderfully with steak cuts that contain more fat, such as ribeye. A Syrah variety would be an excellent choice. Cuts of steak such as ribeye frequently necessitate the use of a heavier, more robust wine to help them balance out the richness of the fatty, marbled flesh and create a counterbalance to it. Because the designations Syrah and Shiraz are identical, you may encounter wines labeled as both varietals on store shelves. Additionally, because the grapes are greatly impacted by the temperatures in which they grow, there is a great deal of variation in the wine itself.

  • It also has a high amount of tannin and acidity.
  • Syrah is also a very good maturing wine, especially when blended with other grapes.
  • If you really want to treat yourself, go ahead and get a vintage wine.
  • Hot-climate wines from Australia are excellent choices, while temperate Syrah from France is excellent, and Spain may give a wonderful blend of both.

5. Your Own Favorite Red

The thing about combining a red wine with steak is that you can’t go wrong as long as you stick with your favorite! You can drink a wine that is not on this list, such as a Merlot, Pinot Noir, or Sangiovese, or even a combination, as long as it is not too sweet. Finding your own particular tastes and favorites when it comes to fine dining is essential. Sure, it’s fun to branch out every now and then, but if you have a red wine that you genuinely adore, you should disregard all of our recommendations and serve it over your next steak!

While the principles listed above are beneficial if you’re looking to branch out and try something new, you’re always free to pick whichever beverage you like to complement your meal.

Pour yourself a chilled margarita to enjoy with your ribeye steak!

Anything goes in this game.

Only by tasting different wines and experimenting will you be able to determine the exact best steak and wine combo for your own palate. And, after you’ve discovered a combination that you enjoy, you may feel free to remain with it – or to go out and try something new! It is all up to you.

Creating a Flavor Story

Making beautiful flavor stories for your meals is a matter of experimentation, mixing and matching, and trying different combinations that you enjoy. Now that you’ve reviewed the information above, consider whether or not you’re hungry for a filet mignon and a glass of red wine. If you are, contact our restaurant near you to book a reservation now.

Wine with Steak: A Match Made in Culinary Heaven

When it comes to culinary pairings, there are few that can compete with the classic match of a glass of fine wine and a juicy steak. Cooking up some gourmet steaks from the Chicago Steak Company is a recipe for next-level awesomeness, but there may be one item that takes your meal to an even higher level of excellence. When served with steak, a great red wine complements the tongue and tickles the taste buds with flavors of savory, sweet, and sour in a unique combination that few other dishes can achieve.

We’ve got all you need to know about mixing wine with steak so you can feel confident in your abilities.

Wine with Steak Pairing: Why the Two go Hand-In-Hand

A combination of peanut butter and jelly. Yin and Yang are complementary concepts. Eggs with ketchup (don’t judge, it’s only ketchup). Some pairings just appear like they were meant to be together from the start. For food pairings, this is especially true because the interaction of flavors, textures, and even temperatures may result in delectable dishes that leave diners in a state of food coma-induced pleasure. However, there is a legitimate reason why steak and wine go so well together. It happens when you drink red wine with steak that is quite distinct from any other time.

Because the fat softens the astringent properties of the wine, it becomes mellower and produces a more juicier, more fruit forward flavor in the finished product.

The Age-Old Debate: Red Versus White

X One of the most popular wines you’ll encounter during a dinner party is Cabernet Sauvignon (or Cabernet Franc). It is not just widely regarded as the greatest red wine to pair with steak, but also as one of the best wines in the world in general. With its fruity notes that contrast with the meaty flavors, Cabernet Sauvignon tends to stand out above other wines. Because the fat will reduce the amount of bitterness you taste, red wines and fatty steaks go together like peanut butter and jelly.

While red wine and steak may be the traditional match, white wines should not be left out of the festivities altogether.

Also, white wines tend to taste better when served chilled, which may provide for a nice temperature difference when served with a searing steak and a cooled glass of white wine or rose. Short and sweet: even if you prefer chardonnay, you are still invited to the steak and wine matching event.

Let’s Have Some Fun: Wine Pairing with Steak!

The same can’t be said with wine and steak, as there is no “one size fits all” solution. The majority of folks will select a different wine to accompany their steak. However, there are some that seem to match better with your preferred types of meat than others, both in terms of flavor and eating experience enhancement. In case you’ve ever wanted to know what wine pairs best with filet mignon, this article is for you. Save it as a favorite and have this section available for future reference as well.

What Wine Goes with Ribeye, T-Bone, and Porterhouse?

The porterhouse, ribeye, and T-bone steaks are all comparable in that they all have a significant fat content due to the superb marbling on the surface. Given the fact that red wine is the ideal accompaniment to steaks with a high fat content, it’s safe to conclude that your chardonnay may not be the finest pick for your ribeye dinner. The ribeye, T-Bone, and Porterhouse are all excellent pairings with Cabernet Sauvignon and Zinfandel, respectively. The wine you choose will be determined by how powerful you desire your wine tastes to be.

Filet Mignon Wine Pairing

Although the filet mignon is often regarded as one of the nicest pieces of steak you can get your hands on, it actually boasts some of the most delicate tastes of any cut of meat you can get your hands on. So it’s critical to find a wine that will complement rather than overshadow the filet mignon. If you’re serving filet mignon, an Old World aged wine, such as Pinot Noir or Port, is the best accompaniment. Old World wines tend to have stronger acidity but lower alcohol content than their new world counterparts.

What Complements a New York Strip?

The New York Strip is rich of taste and marbling, which makes it one of the most popular pieces of meat in the United States. Using a full-flavored wine with strong acidity will help break down the fat from the steak and combine it with other flavors in your tongue to produce a medley of robust sensations. Alternatively, if you prefer white wine, champagne is your best option. Champagne possesses acidity and taste qualities that are similar to those of red wine, making it a good match for the aggressiveness of the New York Strip.

However, while Merlot is a popular choice, it can have a more robust taste than other wines, which may dominate the steak.

Using Wines when Cooking with Steak

Drinking wine with a steak supper isn’t the only way to get the most out of a brand-new bottle of Malbec, though. Wine is also a fantastic component to use when cooking steaks or marinating them before putting them on the grill to finish cooking.

In this case, the idea is to marinade or cook your steak in the same wine that you’ll be drinking with supper. When you pair your steak with the appropriate wine for the occasion, you’ll have a flawless steak and wine supper from beginning to end.

Conclusion: Best Wine to Pair with Steak

Wines that go well with steak are a no-brainer. With millions of wines to select from, it may be a daunting undertaking to choose the ideal match for your steak and its accompanying dish. Remember to have this useful guide on hand as a convenient reference for when you’re ready to order your next steak supper from the Chicago Steak Company.

Best wine with steak: What to choose

  • Cabernet Sauvignon, Malbec, Grenache/Shiraz blends, Syrah/Shiraz, Sangiovese, and more varietals are available.

One of life’s greatest joys, at least for meat lovers, is spending an evening with a luscious, juicy steak and a nice bottle of wine. Even though it’s always great to experiment with wine and food pairings, here are some styles and considerations to keep in mind when planning a memorable steak supper for the family.

Red wine with steak

One of life’s greatest joys, at least for meat lovers, is an evening spent with a luscious, juicy steak and a superb bottle of wine. Even though it’s always great to experiment with wine and food pairings, here are a few styles and considerations to keep in mind when creating a memorable steak supper for your loved ones:

More options for red wine with steak

As Peter Richards MW stated in an interview with Decanter in 2018, ‘I’d encourage consumers to go beyond the usual combinations of Malbec or Cabernet Sauvignon with meat.’ ‘How about a beautiful, energetic Cabernet Franc?’ says the waiter. Or perhaps a Carignan, Cinsault, or Syrah from a cool-climate region? Richards, who serves as regional chair for Chile for the Decanter Wine & Spirits Association and chairman of the Decanter Retailer Awards, says that even a full-bodied yet delicate rosé may be enjoyed on a hot day in the sun.

‘When it comes to steak, the danger is that you believe, ‘large meaty flavors Equal big wine.’

Does Pinot Noir go with steak?

Due to the light to medium-bodied nature of most Pinot Noir wines, they are frequently combined with lighter meats and seafood. However, depending on the flavor of steak and the cut of meat, Pinot Noir’s inherent acidity and vivid, red berry fruit might complement your steak supper. In general, leaner pieces of meat, such as fillets, should be cooked rare to medium-rare to provide the best results. I don’t normally think of Pinot Noir as a steak companion, but the best pairing by far, when the meat was cooked rare, was a classically silky, seductive Daniel Rion, Vosne-Romanée 2001,’ wrote food and wine expert Fiona Becket in a 2007 article for Decanter magazine after tasting several fine wines with steak.

How to cut it: Do you want a wine with ribeye steak or fillet?

Mark Quick, wine director at Hawksmoor steakhouse restaurants, noted in an in-depth piece on pairing wine with beef that the simplest method to pair wine with beef is to think about matching the flavor intensity of your wine with your beef. Take, for example, the amount of fat in your beef or poultry. As Quick said in an interview with Decanter in December 2020: “More fat implies more strong meaty flavor.” For example, Beckett noted that a ribeye steak with significant fat content went well with a Côte-Rôtie from northern Rhône’s Syrah stronghold as well as a Super Tuscan, which were both ‘generous, fruity, and full-bodied’ in her essay on combining different cuts in 2007.

Additionally, she advised riper, more fruit-forward reds for steaks cooked to medium-rare to medium-well.

Sauce matters

‘When it comes to wine selection, sauces and sides will be just as crucial as the main course,’ Richards explained. When paired with an oakier wine, creamy sauces like béarnaise are a good match. ‘Syrah may be a good pairing with peppercorns.’

White wine with steak

‘When it comes to wine selection, sauces and sides will be equally as essential as the main course,’ Richards added. When paired with an oakier wine, creamy sauces like béarnaise are a good match.’ With peppercorns, Syrah might be a good pairing.

Wine with steak: Recent reviews by our experts

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