For those who appreciate the finer things in life, the combination of a perfectly cooked, succulent steak and a thoughtfully chosen bottle of wine is truly a match made in heaven. The robust, savory flavors of steak demand a wine that can stand up to its richness, typically one with substantial tannins. The great news for steak and wine lovers is that a variety of red grape varietals and wine styles are wonderfully suited to this pairing.
However, achieving the perfect harmony goes beyond just selecting a red wine. It’s also essential to consider the entire dining experience. What are the accompanying sides? Is it a simple steak with fries, or a more elaborate dish with a rich sauce? Let’s explore the best wine styles to serve with steak, offering expert tips on pairing specific cuts and navigating the nuances of sauces and preparations for your next steak night.
Malbec and Steak: A Classic Pairing for a Reason
Seasoned medium rare steak
Alt text: Perfectly seasoned medium-rare steak on a cutting board, highlighting the juicy texture.
When considering classic wine pairings for steak, Malbec consistently tops the list. This is no accident. Malbec wines, known for their opulent dark fruit notes and naturally high tannin content, are an almost foolproof choice when you’re uncertain about the best wine to complement your steak.
Two regions stand out as prime sources for exceptional Malbec. First, Argentina, a New World wine powerhouse, has become practically synonymous with producing high-quality Malbec across a spectrum of price points. Within Argentina, Mendoza is the undisputed king of Malbec, boasting the largest concentration of Malbec vineyards globally. In fact, Mendoza houses 76% of Argentina’s total vineyards, with Malbec plantings constituting a remarkable one-fifth of the country’s total Malbec acreage. Therefore, keep an eye out for “Mendoza” prominently featured on wine labels.
Argentina’s global reputation for producing top-tier beef further solidifies the natural synergy between steak and Malbec. Traditional Argentinian Malbec is often aged in oak, resulting in a wine brimming with layers of dark fruit and spice. However, don’t overlook the increasingly popular fresher styles.
Patricio Tapia, a South American wine authority and editor of the Guida Descorchados annual guide, suggests a shift towards “new wave” Malbecs. He explains, “I tend to choose a ‘new wave’ Malbec, one with less oak influence, showcasing fresher fruit profiles, and exhibiting enhanced acidity. Particularly those originating from regions like Altamira and Gualtallary in the Uco Valley, nestled towards the majestic Andes Mountains. Always remember, the primary role of a wine is to refresh and elevate the dining experience.”
Beyond Argentina, the grape’s ancestral home, Cahors in southwest France, is another noteworthy region for Malbec. While Cahors doesn’t match Argentina in sheer Malbec production volume, it offers a treasure trove of value-driven bottles. Cahors Malbec styles range from the traditionally robust and full-bodied to more approachable, lighter, and fruit-forward expressions.
Cabernet Sauvignon: A Timeless and Reliable Steak Companion
Seasoned medium rare steak
Alt text: Grilled steak slices garnished with fresh rosemary and roasted garlic cloves, emphasizing a savory and aromatic preparation.
If you’re in search of a consistently excellent full-bodied red wine to accompany your steak, Cabernet Sauvignon is another stellar choice. This grape, and wines dominated by it, offers a winning combination of dark fruit flavors, substantial tannins, and vibrant natural acidity, making it an exceptionally successful partner for steak.
The most iconic Cabernet Sauvignon region is undoubtedly Bordeaux, France. The red wines of Bordeaux are also often referred to as “claret,” especially in the UK market. The Left Bank of Bordeaux is predominantly planted with Cabernet Sauvignon, resulting in wines with a richer, more structured style. In contrast, the Right Bank leans towards Merlot dominance, yielding more supple and rounded wines. However, both Cabernet Sauvignon and Merlot are widely cultivated throughout Bordeaux, so most claret wines are blends of these two varieties, alongside Cabernet Franc, Petit Verdot, and Malbec in smaller quantities.
Cabernet Sauvignon’s appeal extends far beyond France. This remarkably adaptable grape thrives across diverse climates and is successfully cultivated worldwide, from Australia and China to South Africa and California. Karen MacNeil, a renowned US wine expert, succinctly captures the magic of this pairing: “A powerful California Cabernet Sauvignon with a grilled steak is pretty hard to beat,” as noted in her “10 rules to food and wine pairing.”
Expanding Your Horizons: Syrah, Pinotage, and More Red Wine Options
Seasoned medium rare steak
Alt text: Close-up of two glasses filled with rich red wine, suggesting a sophisticated and enjoyable wine pairing experience.
Peter Richards MW, a respected wine writer and DWWA judge, encourages wine lovers to venture beyond the typical Malbec or Cabernet Sauvignon pairings for steak. He suggests, “The pitfall with steak is to automatically assume that big, meaty flavors necessitate an equally big and heavy wine.”
Instead, Richards proposes exploring alternatives like “a lively Cabernet Franc? Or perhaps even a Carignan, Cinsault, or a cool-climate Syrah? Even a full-bodied yet elegant rosé can be surprisingly delightful, particularly on a warmer day.”
Syrah, also known as Shiraz, with its distinctive spicy black pepper notes, is an especially harmonious match for the smoky char of barbecued steak. Generous Australian Shiraz wines are consistently reliable pairings. Classic Syrah examples from France’s Rhône Valley often exhibit a delicious savory, smoky bacon undertone that complements steak beautifully.
South Africa is another excellent source for Syrah/Shiraz wines to pair with steak, especially those hailing from the Swartland region. Smoky South African Pinotage is also a natural fit, particularly for flame-grilled steaks.
For adventurous palates, a world of native grape varieties from various countries offers exciting steak pairing possibilities. Portugal’s robust red wines from the Douro Valley, often field blends of indigenous grapes like Touriga Nacional and Tinta Roriz, are worth exploring. Italian Sangiovese, the backbone of Chianti Classico and Brunello di Montalcino, is another compelling option.
Four Classic Red Grapes for Steak:
- Malbec
- Cabernet Sauvignon
- Syrah / Shiraz
- Pinotage
Pinot Noir with Steak? Considering Lighter Reds
While most Pinot Noir wines lean towards the lighter to medium-bodied end of the red wine spectrum, typically aligning with lighter meats and poultry, Pinot Noir’s inherent acidity and vibrant red berry fruit profile can indeed work with steak, depending on the specific style and cut of beef.
In general, consider pairing Pinot Noir with leaner cuts of beef, such as fillet mignon, prepared rare to medium-rare. Steak tartare, with its delicate flavors and raw preparation, can also be a surprisingly delightful match with Pinot Noir.
Ribeye or Fillet Steak? Matching Wine to Cuts
Barbecued ribeye steak on a wooden board
Alt text: Mouthwatering barbecued bone-in ribeye steak presented on a wooden board, showcasing its marbling and grilled perfection.
Mark Quick, wine director for the Hawksmoor group of renowned steakhouse restaurants, offers a straightforward approach to wine and beef pairing: “The simplest method for pairing wine with beef is to align the flavor intensity of your wine with the richness of your beef,” in his detailed guide to pairing wine with beef.
The fat content of the steak is a crucial factor. Quick emphasizes, “Higher fat content translates to a more intense, beefy flavor.”
Fiona Beckett, a food-and-wine-pairing expert and Decanter contributing editor, concurs. She recommends pairing ribeye steak, known for its generous fat marbling, with a Syrah-based Côte-Rôtie from the Northern Rhône or a Super Tuscan Italian red. Both styles are described as “generous, ripe, and full-bodied,” capable of complementing the richness of ribeye.
Conversely, Beckett suggests opting for riper, more fruit-driven red wine styles when pairing with well-done steak, as the cooking process can diminish some of the meat’s inherent flavors and textures.
Navigating Steak Sauces and Wine Pairings
Seasoned medium rare steak
Alt text: Creamy and rich Béarnaise sauce drizzled over a steak, highlighting the classic sauce accompaniment.
The presence of a sauce served with steak significantly influences the ideal wine pairing. Common steak sauce choices include creamy béarnaise, pungent peppercorn sauce, vibrant South American chimichurri, earthy mushroom sauce, or sharp mustard.
Richards points out, “Sauces and side dishes are equally critical factors when selecting a wine. Creamy sauces like béarnaise can harmonize beautifully with oakier wines. Syrah can be a fantastic match with peppercorn sauce, echoing its spicy notes.”
Alberto Almeida, head sommelier at Lainston House, provides specific recommendations for sauce pairings. “For peppercorn sauce, given its richness, I would suggest a plummy and fruit-forward Malbec, a classic Bordeaux, a well-aged Rioja Reserva, or a nicely structured medium- to full-bodied Douro red.” For béarnaise sauce, he suggests opting for “something with a bit more acidity and tannin to cut through the sauce’s richness, such as a Brunello di Montalcino crafted from Sangiovese.”
Lorenzo Tili, head sommelier at The Goring, agrees on the Sangiovese recommendation for béarnaise. “Béarnaise sauce demands a red wine with pronounced flavor intensity, full body, robust tannins, and sufficient acidity to balance the richness of the steak and the creamy sauce. Sangiovese consistently delivers.” He specifically recommends “Vino Nobile di Montepulciano Riserva and Chianti Classico Gran Selezione from Tuscany, or Torgiano Rosso Riserva from Umbria.”
For spicier sauces like chimichurri, Tili advises, “We want to pair a smoother red wine with rounded tannins. But be mindful of the alcohol by volume (ABV). If the alcohol is too high, it can amplify the spicy sensation of the food on the palate, especially with red hot chili, leading to an unpleasant pairing.”
White Wine or Rosé with Steak? Breaking the Red Wine Rule
If red wine isn’t your preference, can you pair steak with white or rosé wines? The answer is yes, provided you select fuller-bodied examples. Consider oaked Chardonnay or Cerasuolo d’Abruzzo, a distinctive Italian rosé crafted from Montepulciano grapes, offering cherry and savory notes.
The world of wine pairing is all about exploration. Matthieu Longuère MS, wine development manager at Le Cordon Bleu London, suggests mature white Rioja in his insights on pairing white wine with red meat.
Almeida proposes, “To pair with steak, I would lean towards a deep rosé, made with Malbec, Shiraz, or Merlot grapes. Their darker color indicates extended skin contact, resulting in a more robust and tannic wine structure capable of complementing the protein in steak.”
Tili concurs, “Seek out a rosé characterized by full body and good structure. A blend from the Southern Rhône appellation of Tavel (predominantly Grenache and Cinsault with other local varieties) is an excellent choice. Alternatively, a rosé crafted from Aglianico and Sagrantino grapes, known for their high polyphenol content, from Central and Southern Italy would also perform admirably.”
Ultimately, the best wine to serve with your steak depends on your personal preferences, the specific cut of steak, the sauce, and the overall dining experience you wish to create. Don’t be afraid to experiment and discover your own perfect pairings!
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