My boyfriend and I are great steak aficionados. And I’m preparing a special steak supper for next weekend, but I’m out of ideas for fresh wine pairings. I normally drink a large, powerful red. However, it would be interesting to try something else or maybe a different sort of wine altogether.
There are numerous red wine and steak selections available. With wines ranging from fruity, and tangy, to spicy, and a myriad of steak cuts, rubs, and aging options, selecting the appropriate wine to match with a steak supper gets a little more challenging than simply picking a bottle from your local shop.
Tips For Pairing Wine With Steak
We’re highlighting all of the classic cuts and their corresponding wines. To keep leaner meats soft, cook them at a lower temperature.
- One of the most important pairings in your wine journey is wine and steak. With so many different cuts to prepare a steak, you may either find a few go-to dry red wines or delve deeply into pairing complexity.
- Everyone has a favorite cut, and we have the wines to go with it. Tuck your napkin, take out your knife, and let’s talk about the greatest wine to combine with steak.
- When pairing with steak, the rule of thumb is to use dry red wines – thinner pieces of meat pair well with lighter wines, while richer, fattier slices couple well with strong tannin wines that can cut through the fat.
- The deeper and more nuanced your dining experience, though, the more personalized your match is to the cut of steak you’re making.
Red Wines Paired With Steak
The wine you choose will influence how your steak is grilled and what steak sauce you serve with it. Red wine and steak go well together because of the chemicals that interact with our palates when we combine them, mainly fat, protein, and tannins.
While we are sipping, eating, and conversing at home or at our favorite steakhouse, a reaction occurs in our tongues that enhances the pleasure of combining two of our favorite things. Let’s have a look at some of the red wines you should try with perfectly cooked and tender steak:
Cabernet Sauvignon
Cabernet is a big, robust wine with notes of red and black fruits. There are several cabernets to choose from, and they often offer an approachable, balanced flavour. Cabernets have significant acidity, which helps them cut through fatty, meaty cuts like a ribeye steak. Cabernet grapes are farmed all throughout the world, with the Napa Valley producing some of the greatest. France and Chile are also excellent wine-producing countries.
Amaya-Arzuaga Tempranillo Ribera Del Duero Spain
The grapes for this enticing wine are grown on 100-year-old pre-phylloxera vines in the Arzuaga family’s La Planta vineyard in Quintanilla de Onesimo. The glass is beautiful garnet with violet reflections on the rim. With fragrances of red fruits and freshly cut herbs, the captivating bouquet draws you in.
Syrah (Shiraz)
The primary distinction between Syrah and Shiraz is their origin. Shiraz is from Australia, whereas Syrah is from France. French Syrah wines from more temperate climates, such as the Rhone Valley, are high in acidity and tannins, with a rich, peppery flavor. Australian Shiraz is more fruity, round, and less tannic due to its warm environment.
Gualtallary Mendoza
The grapes for this Argentine red blend are cultivated in the Gualtallary vineyard of Alejandro Vigil and Adrianna Catena in the Uco Valley. It’s a blend of 85% Cabernet Franc and 15% Malbec, and it’s deep purple in the glass, with scents of brown baking spices, luscious black cherries, and a whiff of mint. Black raspberries and black plums dominate the palate, with a hint of milk chocolate and a lovely lift of peppermint at the end.
Zinfandel
Zinfandel is an excellent choice if you like sweeter red wines over acidic and “dry” wines such as Cabernet Sauvignon and Syrah, which are high in tannins and other taste compounds. Zinfandel pairs well with spicy, tangy beef dishes like this Mongolian Beef. Its usually intense spiciness and high acidity make it an ideal complement to steak. The sweetness will help to balance out the heat and clear your palette between bites.
White Wine Paired With Steak
There’s an old wives’ tale that white wine and steak don’t go well. However, wine and food combinations are highly subjective. If you prefer white wine to red, seek one with a high tannin and acid level to complement the rich textures of the steak. Here are some excellent suggestions:
Chardonnay
Many white wines are unsuitable for pairing with red meat, but Chardonnay is an exception. If you’re grilling a steak, seek for lightly-oaked smokey or nutty Chardonnays with natural acidity that can cut through the juiciness and fattiness of the meat.
Sauvignon Blanc/Sancerre
A strongly acidic Sauvignon Blanc or chilly Sancerre is an unusual wine to pair with meat (made from the same grape). The fruitiness and aromatic intensity pair well with grilled meats. Try the magnificent Pascal Jolivet Sancerre Blanc from the Loire Valley in France.
Champagne
Pair thinner cuts of beef, such as sirloin tips and top sirloin, with light or medium-bodied champagne with acidic properties similar to red wine, which will cut through the meat’s texture. Consider a bottle of Champagne, France’s award-winning Roederer Brut Premier.
Riesling
Dry, rich, nutty German Rieslings go beautifully with fatty meats like prime rib, fillet mignon, porterhouse steak, skirt steak, New York strip, T-bone steak, and ribeye steak. This white wine’s strength and complexity can stand up to the texture and flavors of red meat. Try the Becker Pfalz Riesling from the German state of Pfalz.
Pinot Gris/Pinot Grigio
This white-wine grape’s flavors and smells vary greatly from region to region and style to style, but it’s well-known for its refreshing citrus flavor and zesty acidity that matches nicely with well-seasoned meat. The 2017 J Vineyards Pinot Gris from Sonoma County, California, is a wine we suggest.
FAQs
1. What kind of wine goes with steak?
Ans. There’s a reason why red wine and steak are such a traditional pairing. Steak pairs so well with red wine’s strong tannins, and the heavier the body of your red wine, the better it will go with the meat. There are three primary factors to consider when choosing the best wine to pair with a steak. To begin, the wine’s body must complement the texture of the meat. Second, the tannins must be compatible with the protein in the heart. Finally, even with slimmer cuts of meat, the alcohol level must be strong enough to cleanse your taste from the fattiness.
2. What do you drink with steak?
Ans. Red wine is the traditional drink to accompany any steak. Red wine’s tannins serve to balance out the richness of the meat. Additionally, it also adds a flavour that pairs nicely with savory steaks. White wine is also a fantastic alternative if you want something a little lighter. While many people feel that only red wine complements steak, this is not necessarily true. If you don’t want to drink wine, whisky is a terrific drink to mix with your steak. As it is known for its robust, rich flavour. The smokiness of whisky complements the smokiness of a well-cooked steak and helps to balance out the richness of the meat.
3. What wine goes best with ribeye steak?
Ans. Many experts recommend combining ribeye steak with Cabernet Sauvignon. As the tannins in the wine aid to cut through the juiciness and fattiness of the meat. A spicy Zinfandel is another good option, as its fruitiness contrasts nicely with the ribeye’s powerful meatiness.
4. Is Pinot Noir good with steak?
Ans. Most Pinot Noir wines are light to medium-bodied in the body. As a result, they are frequently paired with lighter meats. However, depending on the type and cut. Pinot Noir’s innate acidity and vivid, red berry flavor can complement your steak supper.
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