Best Wine With Steak

Have you ever heard someone talk about serving the perfect wine, that was chosen according to the meal they were cooking and wished you had that skill?

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Well, now you can! You don’t have to be a sommelier to learn a few tricks about matchmaking your food and drinks for the tastiest possible combinations.

For instance, when you find the right wine to pair up perfectly with the meaty saltiness of a big fat steak or red meat, its gorgeous sweetness and surprising tang will unlock whole new levels of flavor.

Next time you’re cooking up a ribeye steak or a filtet mignon, be sure to heed the following advice.

As you’ve probably already guessed – judging by how many pop culture references there are to this combination, and how many restaurants use it in their steak sauces – the best combination you’re going to get for steak is a glass, or maybe a bottle, of red wine.

Best Wine for a Ribeye Steak

When it comes to pairing wine with steak, the level of tannins in the wine plays a crucial role. Tannins are compounds found in red wine that give it a dry, astringent taste. When paired with steak, tannic wines act as a perfect complement to the rich and fatty flavors of the meat. A bold and tannic Cabernet Sauvignon or Malbec pairs exceptionally well with a juicy ribeye or porterhouse steak, cutting through the fat and enhancing every savory bite.

Lean Cuts of steak and wine pairings

For those who prefer leaner cuts like filet mignon, sirloin or New York Strip Steak, opting for a medium-bodied red wine with moderate tannins is recommended. Wines like Merlot, Pinot Noir or Sangiovese provide enough structure to match the richness of the steak without overpowering its delicate flavors. The key is to strike a balance between the intensity of the wine’s tannins and the marbling of fat in the meat, resulting in an elevated dining experience that tantalizes the taste buds.

Best wine for Steak and Lobster

When it comes to pairing wine with steak and lobster, finding a balance of flavors is key. For steak, a full-bodied red wine with high tannins, such as a Cabernet Sauvignon or Malbec, can complement the richness of the meat. The tannins in these wines help cut through the fat and protein in the steak, enhancing the overall dining experience. On the other hand, for lobster, a buttery Chardonnay or a light-bodied Pinot Noir can be an excellent choice. These wines provide enough acidity to balance out the richness of the lobster meat without overpowering its delicate flavor.

Steak and Wine pairings for steak au poivre

When it comes to pairing steak au poivre with wine, the key is to balance out the bold flavors of grilled steak and the peppercorn crust with a wine that can stand up to the rich, savory nature of the dish. A classic choice for this pairing is a full-bodied red wine, such as a peppery Syrah or a robust Cabernet Sauvignon. The tannins in these wines help cut through the richness of the steak and complement the spiciness of the peppercorn crust.

For those looking for something a bit more adventurous, consider trying a Malbec from Argentina or a spicy Zinfandel from California. These wines offer deep fruit flavors and subtle spice notes that can enhance the complexity tender texture of the peppercorn-crusted steak while providing an exciting flavor contrast. Ultimately, when it comes to pairing wine with steak au poivre, don’t be afraid to experiment and find your own perfect match based on personal taste preferences.

Best wine with flank steak

When it comes to pairing wine with a succulent cut of flank steak, finding the perfect match can elevate the dining experience to new heights. One exceptional choice is a bold and robust Cabernet Sauvignon. The rich tannins complement the meat’s savory flavors, while the wine’s black fruit notes provide a delightful contrast to the steak’s charred exterior. This classic pairing creates a harmonious balance of complementary flavors that delights the palate and leaves a lasting impression.

For those seeking an alternative option, consider a medium-bodied Malbec as an excellent choice for flank steak. The wine’s fruity undertones and hint of spice enhance the natural flavors of the meat without overpowering its distinct taste. The slight acidity also helps cut through the steak’s richness, resulting in an exquisite combination that tantalizes taste buds and keeps diners coming back for more.

White wine pairings with Steak

When it comes to pairing white wine with steak, many may instinctively reach for a robust red. However, the subtle complexities of white wines can actually provide a delightful contrast to other wines complement to the rich flavors of a well-prepared steak. For instance, a creamy and oaked Chardonnay can complement the marbled juiciness of a ribeye steak, offering a smooth and buttery texture that enhances the overall dining experience. On the other hand, a crispy and acidic Sauvignon Blanc can serve as an excellent palate cleanser when enjoyed alongside a tender filet mignon, accentuating the meat’s delicate flavors while offering refreshing citrus notes.

Best Type Of Wine To Have With Steak

Okay, so you know you’re going with steak pairing a red, but that doesn’t really narrow it down much – there are hundreds of different red wines from around the world, so allow us to present some of the best options for enjoying with your steak.

Malbec

Recognized as one of the more daring reds out there, seductive and dark in color to match this reputation, this is a powerful wine that is packed full of tannins, but not so rich that it won’t be suited to the flavor profile of your steak.

Malbec is best suited alongside a leaner steak, with less fat on the bone, because of its fruitier, juicier nature – we’re talking flank or sirloin, here.

Typically made with citrus notes from oranges, lemons, or limes, there isn’t really any woodiness to a Malbec, which makes it more of a general crowd pleaser. That said, you could go for a s fattier cut if you wanted, though be aware things might get overwhelming if you opt for a filet mignon.

Zinfandel

Those who steer clear of tannins because of their tendency to be a little acidic will appreciate the sweetness of a Zinfandel.

The grapes used to make this delicious wine have a greater percentage of sugar; it can either end up more potent, with around 15% alcohol content, or if some of the sugar is preserved then you’ll end up with a sweeter flavor profile overall.

You can get as fatty a steak as you want to go with a fresh and fruity Zinfandel, but you want to steer clear of the sweeter seasonings, sauces, and glazes. Opt for something that will cut through the syrupy flavor of the wine, like a spicy rub or something zesty like citrus.

Shiraz

Also known as a Syrah in some regions, Shiraz red wine works wonderfully with ribeyes and other fattier cuts of steak, serving as a wonderful balance to the fat-marbled meat, which is on the rich side.

The flavors of Shiraz and Syrah depend on where the grapes used were grown; their tastes are especially altered by the climate and temperature around them.

For instance, where things are a little chillier, you’ll find a more acidic Shiraz with added tannins and savory notes of pepper. Where it’s warmer and the grapes get a little more sun, you end up with a Shiraz that’s a lot fuller, with a softened, fruitier flavor and fewer tannins.

Cabernet

As one of the world’s most popular red wines, it’s rare you’ll have a guest at your table that doesn’t get along with Cabernet, including yourself!

There are so many different variants available, but all of the best wines them have one thing in common: the flavor profile is balanced in such a way that even those new to red wine (which does, admittedly, have an acquired taste) will find it slips down a little too easily.

Tangy and delicious, you’ll notice that Cabernet grapes are grown successfully across the world, so it doesn’t matter which bottle you pick up – it’s pretty much a safe bet you’ll enjoy each of them the same.

With steak in particular though, as you’ll see by our recommendation pairing wine and steak in a moment, it’s best to go for a Cabernet Sauvignon – this French wine is widely considered to be steak’s perfect partner.

Merlot

With little acid and few tannins, Merlot is a surprisingly complementary partner to a whole steak and wine that successfully slices through a fatty steak, without being too robust that it overwhelms your palate and leads to a sickly-sweet taste experience.

It’s both mild and dry, as well as being sweet seasoning fruity, so you get a slight sweetness that boosts the juiciness of a steak, even if it’s a little on the lean side.

Can’t afford the thickest, juiciest cuts? Serve it with a Merlot and your guests will hardly be able to tell the difference! There’s no residual sugar leftover in the bottle, which means the natural sugars and umami flavors of your steak quickly become the star of the show.

Sweet wine with steak

When it comes to pairing sweet wine with steak, many people may be hesitant to try it, assuming that the sweetness of the wine will overpower the savory flavors of the steak. However, when done right, a sweet wine can actually enhance and complement the rich flavors of a juicy steak. The key is to select a sweet wine that has enough acidity and structure to balance out the meaty richness of the steak.

One excellent choice for pairing with steak is a late harvest Zinfandel or Petite Sirah. These wines have natural sweetness but also possess bold tannins and acidity which can stand up against the strong flavors of a well-cooked steak. The sweetness in these wines can help cut through any fattiness in the meat and accentuate its natural flavors without dominating them.

In addition, for those who enjoy something less traditional, an off-dry rosé or even a sparkling moscato d’Asti can surprisingly pair well with certain cuts of steak. The slight sweetness in these wines can create harmony when paired with smoky or charred steaks, adding another layer of complexity to your dining experience.

Best Steak Wine – Top Recommendations On A Budget

All of our choices here are from 2016-2018, not only because it was such a good period for red wines, but as it means the wine has matured enough to notice a difference in taste, without breaking the bank to afford a good quality bottle.