What Wine To Pair With Steak? (TOP 5 Tips)

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 wine should you serve with steak?

  • Cabernets. You can’t go wrong with a cabernet – often called the “people pleaser” of red wines.
  • Zinfandel. Zinfandel is a great choice if you tend to enjoy sweeter wines,rather than acidic and “dry” wines which are heavy in tannins and other flavor compounds.
  • Malbec.


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 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.

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.

What 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.

Why is red wine good 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.

Does Pinot Noir go 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.

Can you 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 Pinot Noir sweeter than Merlot?

Is Pinot Noir or Merlot Sweeter? One thing to note is that both of these wines are dry. This gives our taste buds a sensation of sweetness, even if the wine is technically dry. If that perceived “sweet” flavor is for you, then look for Merlot from warm climates like California and Bordeaux, France.

Is Pinot Noir good for beginners?

Best Red Wine for Beginners Pinot Noir: Light to medium bodied and super food friendly, it’s so easy to fall in love with a Pinot Noir even if you don’t fancy yourself a red wine enthusiast. The wine is fruity and light, without heavy tannins, making it a favorite for new wine drinkers.

Is Merlot red or white?

Merlot is one of the world’s most popular red wines, and America’s second favorite after Cabernet Sauvignon. Known for its soft, sensual texture and approachable style, it’s made from red-skinned grapes that can adapt to a variety of climates to produce food-friendly wines in many price points.

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.

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.

Is Cabernet a sweet wine?

Most popular red wines, like Merlot, Cabernet Sauvignon, and Pinot Noir, are dry, which means that they aren’t sweet. They may taste light and fruity, but they are dry because they don’t have any residual sugar left in the finished wine.

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.

You can enroll in the Wine 101 Course (a $50 value).

Read on to find out more


Generally speaking, dry red wines should be served with steak; thinner pieces of meat should be paired with lighter wines, while richer, fattier steaks should be accompanied with wines with powerful tannins that can cut through the fat. However, the more specifically suited your wine match is to the type of steak you’re cooking, the deeper and more nuanced your eating experience will become. Everything from classic cuts to classic wines is being highlighted. For leaner meats, cook them to a rarer temperature to ensure that they are soft and juicy.

You can enroll in the Wine 101 Course (a $49 value).

Obtaining Additional Information

  • 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:

  • One of the most flavorful and luscious cuts of beef available today. The Ribeye, which has a lot of marbling and is naturally tender, does well when cooked over a high grill because of the dryer heat. All of the same principles apply to the Bone-in version, but it is sliced to the width of the still connected rib-bone, making it more difficult to prepare properly. To choose from, try these selections:

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.

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.
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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 when pairing your dishes as well as for the rest of the meal.


Reasons why they work:Because rump may be cooked in a variety of ways to soften the tough texture, we’ve compiled a list of options to assist you in your preparation. Always keep your sauces in mind while you’re matching dishes and when you’re preparing the rest of your dinner.

  • If you like Sangiovese, try the Chianti Classico, Vino Nobile de Montepulciano, or Montefalco Rosso — the acidity and red fruit flavors will help to cut through the chewiness of the wine. Cabernet Franc: Look to the United States and Argentina for a style that is sweet, fruity, and smokey. To pair with greens, travel to France’s Chinon area for a herbaceous Cabernet Franc from the Chinon region of the country. More red berry fruit flavors and zestiness in this Spanish red, which can readily cut through chewy steaks
  • Garnacha: Another Spanish red with more red berry fruit flavors and zestiness
  • Malbec: Its intense berry flavor and silky texture are a perfect compliment to the more fibrous cut and powerful taste of the meat, and lower acidity wines will not be affected by the lean cut of meat.

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.

When it comes to brisket, hickory is the most commonly recommended wood. 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.

In Italy’s Umbria area, you may find Sagrantino, an unique red wine. Intense black fruit and mouth-coating tannins characterize these wines, which are nearly opaque. It’ll be a fine occasion with Sagrantino’s brisket. 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 Kingdom, with big tannins that cut through the meaty-richness of brisket and barbecue with no trouble; Petite Sirah: A great smoky and rich option from the United Kingdom, with big tannins that Australia’s Shiraz: A smoother choice with a little less tannin, it has a smoky flavor with blueberry and blackberry aromas.

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.


Another choice is malbec, which is a relatively new wine on the scene. This wine is frequently served with steak and is well-known around the world for its deliciousness. In fact, malbec is the most popular wine drunk in Argentina, where it is also the most frequently served with meat.

Another reason why malbec is such a popular choice is that it is reasonably inexpensive when compared to other types of wine. Winemakers all over the world produce rich and delicious malbec, but some of the most well-known malbec wines come from Chile and Argentina.

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.

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.


Merlot is a wonderful wine that goes well with a variety of various sorts of steaks and other dishes. One of such steaks is the ribeye, which has a lot of delicious taste and is quite tender. In fact, ribeye is the most tender and tasty cut of steak available. Although merlot is an excellent pairing for ribeye steak with only a few ingredients, it is much better when the steak is seasoned with paprika, like in this case. Because of the smokey spiciness of paprika, it blends very well with the complex flavors of merlot.

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! Your new favorite steakhouse is just a few minutes away from where you live in Oklahoma City. Make a reservation now to sample our delectable steak and wine combinations!

An Expert Weighs In On The Best Wine And Steak Pairings

Chef Bernhard Klotz and his staff at the Regent Seven Seas resort STEPHEN BEAUDET may be reached at (561)883-7768. Chef Bernhard Klotz, Culinary Director of Regent Seven Seas Cruises, spends his days evaluating and tasting the best in wine and cuisine in order to choose what will be served on each Seven Seas voyage’s menu. While the ships are waiting for the resumption of cruise travel, he was gracious enough to share his knowledge with me about the finest wines to pair with steak meals. Steak may appear to be a simple dish to match with wine (red meat and red wine has long been the standard), but Klotz believes that “when it comes to pairings, it’s better to evaluate the complete dish,” according to the author.

  • Continue reading to find out why.
  • As a result, the protein in beef helps to bind tannins together, while the fat in meat helps to smooth even the driest of wines.
  • Cabernet Sauvignon and ribeye are classic wine and steak pairings, since the strong tannins contained in the wine aid to cut through the juiciness of the steak and make it more tender.
  • Another classic is filet mignon, which is an exceedingly lean and soft piece of meat that can be treated simply with spice and a light Pinot Noir to create a delicious meal.
  • As a final traditional match, a New York Strip, which is the most versatile cut of beef, is paired with a Cabernet Sauvignon, whose fruit forward flavor contrasts well with the meatiness of the steak.
  • When it comes to wine matching, it is important to remember to take the complete meal into consideration rather than just the meat when selecting the appropriate wine.
  • A light seasoning of salt and pepper can be paired with almost any wine because it has a very versatile flavor, whereas a sweet or heavily seasoned meat should be paired with a wine that has a flavor profile that contrasts with the meat’s.

When it comes to fine dining, it’s all about discovering your own unique tastes and favored flavor profiles, rather than trying to impress food or wine snobs who could interfere with your wine selections.

Experimenting with different wines is the only way to discover your personal favorite steak and wine pairing.

IPAs and robust beers such as imperial stouts also match well with a char-grilled steak because they include tannins that are comparable to those found in red wine and can stand up to the richness and flavor of a marbled and full-flavored ribeye steak.

Lohr Estates South Ridge Syrah, and California’s Sterling Vineyards Cabernet Sauvignon are among the wines being produced.

Shafer Relentless 2011 Syrah |

Catena Zapata’s Zinfandel from the Russian River Valley in California was released in 2006.

An old adage goes that red wine goes well with meat and white wine goes well with fish.

There were not as many international influences on our cuisines back then as there are now, and the world of wines was considerably smaller at the time.

The epidemic has occupied my time with learning new recipes and preparing meals that I have not made in a long time, as well as studying new restaurant concepts and brainstorming fresh ideas for restaurants.

I’m looking forward to seeing my colleagues and getting back to the business that we know and love – providing our customers with the greatest gastronomic dining experience that we can provide them.

For our 30th year in 2022, we’ll be preparing delicious surprises and commemorative dinners for guests on a handful of our special anniversary cruises, which will be available throughout the year.

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. Purchases purchased through our recommended links may result in compensation being paid to us. Steak and wine is one of the most synergistic combos in the food and beverage industry. 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.

It has aromas of smoked meat, chocolate, and ripe fruit that entice the senses.Read ReviewIt has bright acidity that cuts through the fat and complements the flavor of beef in the strip.Read ReviewA Napa Valley cabernet sauvignon provides that expression of flavor.Our Top PicksIt has aromas of smoked meat, chocolate, and ripe fruit that entices the senses.Read ReviewIt has bright acidity that cuts through the fat and complements the A wine that does not overshadow the buttery, melt-in-your-mouth quality of the dish is required to complement it.

  1. The Antinori Badia Chianti Classico is a wine with complex flavors that are layered throughout the palate.
  2. It has a fruity flavor without being jammy, and the tannins are well-integrated.
  3. The dark fruit flavors on the tongue, along with the lower alcohol concentration of the wine, enhance the texture of the meat.
  4. Despite the fact that a large robust red wine is the traditional accompaniment with steak, if you are not in the mood for one of those, opt for a sparkling wine or a rosé instead.
  5. “The strip is not the most tender steak, but it is moderately tender with a bit of chew,” Harris says.
  6. It is a bold, structured wine with rich dark fruit flavor and a long finish.
  7. The porterhouse or T-bone is a cross-section of marbled, textured strip steak and lean tenderloin, and you get the flavor of both steaks in one.
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Expect intense black fruit flavors, dark coffee, silky smooth tannins, and a delicate savory aftertaste in this wine from the Napa Valley.

Also called as the butcher’s steak, thehanger steak is a popular cut of beef because of its rich, meaty taste.

The Decoy Merlot pairs incredibly well with a wide variety of foods and would thus stand up to whatever complimentary marinade you choose to serve with the steak.

Featuring herbal and baking spice notes on the nose, the wine has a rich plum and black cherry palate that is full of depth and flavor.

Flat iron steaks are tender and have a good amount of marbling.

Serve them with some delicious chimichurrian and the Tikal Amorio Malbec to take them to the next level of deliciousness.

The wine has a vibrant appearance and a well-balanced acidity.

Even though it is not strictly a steak, theflankiis a very popular cut of beef in Mendoza and is served with this delectable characteristic malbec.

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 created.

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

There are big, bold hints of herbs and fruits on the palate, which makes for a luxurious, well-rounded experience.

This is an excellent combination for fajitas, stews, and anything else you would want to prepare with skirt steak.Final VerdictThe type of meat you choose has a significant impact on the wine you choose to pair 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

A wine should enhance the flavor of the cut of steak rather than overpowering or detracting from the flavor of the meat. Red wines that are lighter in body tend to pair well with leaner cuts of meat such as filet mignon, while heavier portions of meat such as rib eye pair well with more robust red wines that are richer in body and fat content. Choose your ingredients carefully so that their flavors complement one another and combine to create a wonderful and fulfilling dinner.


An appropriate wine should enhance the flavor of the steak rather than overpower it or detract from it. Red wines that are lighter in body tend to pair well with thinner cuts of meat such as filet mignon, while heavier pieces of meat such as rib eye pair well with more robust red wines. Choose your ingredients with care, so that their flavors complement one another and result in a wonderful and fulfilling supper for the whole family.


It is also important to note that the way you cook the steak will influence the sort of red wine you serve with it. Those who enjoy spicy foods and sauces should pair them with a lighter and sweeter wine, while those who enjoy beef and hearty sauces should pair them with a full-bodied wine.


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 of full-bodied red wines is typically 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 general, once a bottle of red wine has been opened, it will keep for three to five days in the refrigerator if kept refrigerated after opening. Higher tannin red wines will last the longest without losing any of their taste. Preferably, let the wine cool down until it is only slightly chilly before serving.

Why Trust The Spruce Eats?

Renu Dhari is a private chef who also teaches culinary classes. In addition to years of expertise creating delicious meals from fresh products, she has years of experience combining cuisine with wines for private clients and corporate occasions, among other things. She enjoys traveling to wine areas all over the world in search of her next new wine obsession.

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.

For those of you who are new to the world of wine or simply searching for something different to try on your next steak night, we’ve compiled a list of the most popular varieties of red wine and their features, as well as the finest wine and steak combinations, to assist you in your search.

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.


There are two types of red Cabernets, each with its own set of flavors 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.

I highly recommend decanting this red wine for at least 30 minutes before serving it with steak or other meat dishes. 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.


This sort of red wine, also known as Syrah, is a popular variety that is sure to wow dinner guests when served with a well-marbled steak. Shiraz is a dry red wine with strong tannins and significant acidity. It has a wonderful dark purple color that is virtually opaque and has a lovely dark purple hue. Intense floral notes mingle with savory components like as bacon, black pepper, and smoke to create a flavor that is unmistakably distinctive. A typical glass of Shiraz also has a fruity fragrance, with notes of blueberry and blackberry in the background.

It will also taste fantastic when combined with the smokey tastes of a succulent, slow-cooked brisket.


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.

In part because of its position in the middle of the red wine spectrum, Merlot is an excellent pairing for filet mignon or grilled steaks. 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. Bordeaux is named after the French city of Bordeaux, where it was first produced, and it is a medium-to-full-bodied table wine. Bordeaux is a delicious red with a complex blend of notes, including black currant, violet, plum, and cedar, and it is produced in small quantities. A fruit-forward wine with sumptuous flavors of chocolate, licorice, and earthy spice, flank steak pairs well with Right Bank Bordeaux red wines, which are created from lighter Merlot grapes.

This is a wine that will improve with age.

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
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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. In the event that you follow the link and make a purchase, we will get a small commission at no additional cost to you.

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. As a result, the fat in meat brings out the fruit taste in wine. A wine with a balanced tannin and fat content is an excellent complement with steak. Red wine is more popular because it is more tannic, but the acids in white wine create a similar process that also enhances the flavor of steak.

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.

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 bold, fruity flavor of zinfandel, combined with its spicy undertones, goes perfectly with all of that juicy ribeye flavor.

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.

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Red wine isn’t really your thing? No problem. If you’re having steak, a glass of Chardonnay will do just well.

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 beef. Chardonnay goes well with most steak cuts, but it’s especially good with filet mignon and other high-end steak cuts.

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 combine 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.

  1. Contrary to this, congruent pairings have the opposite effect.
  2. There are three primary tastes or taste components that may be found in wines.
  3. Among the characteristics you will not find in wines are fatness, salinity, or spiciness.
  4. Steak’s three primary flavors are saltiness, fattiness, and meatiness, or umami, which are accompanied by a plethora of subtle nuances.
  5. You should also take into consideration how the steak is prepared.

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.

It’s readily available everywhere, and it’s available in a number of pricing ranges, allowing you to be as extravagant as you like with your steak meal. If you’re looking for a recommendation, Cabernet Sauvignons from Napa Valley are among the greatest in the world.

Zinfandel is a more precise option, and it demonstrates that you have a strategy in mind for this match. This is due to the fact that Zinfandel has a mild bitterness and acidity, as well as more fruity flavors. However, this does not imply that it is a bad option. 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. The dark berry tastes are also a wonderful compliment to a medium-rare steak that does not have an excessive amount of fat content.

  • The Malbec produced in Argentina, a steak lover’s heaven, is one of the most popular wines in the world, and it is specifically designed to pair well with red meats.
  • Also, as a side note, Malbec goes nicely with any type of red meat, even lamb.
  • However, while there are excellent Malbecs to be found in California and France, Argentine Malbecs are generally considered to be the best available.
  • Without diving too far into wine theory, this indicates that it has a mild bitterness and is medium-bodied in nature.
  • It is also preferable to choose a young Pinot Noir because the low tannin content makes the aging process of this wine rather unpredictable.
  • Try it using a low-fat cut of meat, such as a filet mignon, for the best results.
  • It is highly recommended that you use the Syrah varietal (or Shiraz, if you prefer) while cooking a dense and hefty cut of meat with rich marbling and a high fat content.
  • An acidic and harsh Syrah from France, whereas an Australian Syrah will be smoother and more fruity in character.
  • 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. Whiskey has enough subtlety and power to hold its own against a steak dinner. Instead, a full-bodied dark beer that has a strong flavor can 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?

Top pairings

Posted byFiona Beckett(Google+) at 07:33 UTC on February 15, 2020. Steak is the ideal partner for a superb red wine, but is there an abestred wine that goes well with steak? While you could simply state that it is the cut of meat that you appreciate the most, it also depends on the cut and the method of preparation used. If you’re looking for the finest wine to match with a certain steak meal, there are a few considerations to keep in mind:

  • Published by Fiona Beckett(Google+)on February 15, 2020 at 07:33 a.m. However, can there exist an abestred wine for steak that is as delicious as a nice red wine? Generally speaking, the cut you like relies on your own preference, but it also depends on the cut and how you prepare it. In order to select the finest wine to match with a certain steak meal, there are a few considerations to keep in mind:
  • Sauces make a significant difference. A wine that can stand up to a rich red wine sauce like myEssential Steak Sauce, such as a malbec or a high-quality red Bordeaux, is required for this recipe. Drink a glass of wine that is somewhat better in quality than the wine you used to produce the sauce if you are preparing it yourself. A peppercorn sauce calls for a wine that is not too oaky and/or strong in alcohol, else the sauce will be too hot for the palate to handle. A ripe Rhône or Languedoc red, such as a Minervois, should go nicely with this dish. Another wonderful pairing for this dish would be pinot noir, or you could choose a rich white wine such as Meursault or another full-bodied chardonnay instead of pinot noir. Malbec is the obvious choice when paired with an Argentine chimichurri sauce
  • But, if you’re serving an older red, reduce the amount of sauce used and offer the wine with its natural juices. If the wine is really old, you may even want to serve the steak medium-rare rather than rare.

My 5 best wines for steak

Having said that, there are five wines that I reach for time and time again while I’m having steak: Malbec is a red wine produced in France (especially Argentinian malbec) Cabernet Sauvignon is a kind of red wine produced in the United States. Merlot Shiraz/syrah and syrah mixes, for example, with grenache and mourvèdre “Supertuscans” and other current Tuscan reds are becoming increasingly popular. Take a look at as well The finest wines to combine with steak tartare are as follows: The best wines and beers to combine with a steak pie are listed below.

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