Pairing Red Wines with Steak
In this blog, we will look at how the cut of steak you choose will influence your Red wine choice, and we will help to steer you in the right direction to ensure that your steak dinners are always a success.
When it comes to pairing wine with steak, the two most important things to keep in mind are fat and tannin. The higher the fat content in the steak, the more tannin you need to help break down the protein. If you pair a low tannin red with a fatty cut of beef, the steak will overpower the wine. Likewise, if you pair a lean cut with a rich, full-bodied red, the wine will overpower the steak.
Fillet Steak and Pinot Noir Fillet is the leanest cut of beef. With its low fat content and rich, buttery texture, filet needs a wine with bright acidity and low to moderate tannin, such as Pinot Noir. You’ll want something that is not too heavy on oak or alcohol to create balance and harmony between the wine and steak.
If you like your fillet rare to medium rare, try it with a classic, savoury red from Burgundy or Germany. If you like medium to medium well, where caramelisation has more of an influence, look to the New World, such as New Zealand or the United States.
Wines to try with Fillet Steak:
Domaine Ninot Mercurey Rouge Vieilles Vignes 2014Cline Cellars Pinot Noir 2015Felton Road Bannockburn Pinot Noir 2016 Sirloin and Merlot Sirloin has a higher fat content than fillet, and requires a wine with more tannin. Most people swear by Cabernet Sauvignon as the classic pairing with sirloin, but the plummy flavours, supple tannins and richness of a great Merlot or Merlot-Blend can really stand up wonderfully to a Sirloin steak, especially when served medium to medium well after being cooked in butter. Look to the New World if you prefer your steaks better done, and keep it Old World for rarer cooking.
Wines to try with Sirloin Steak:
Shafer Merlot 2014Domaine De Cambes 20101Cline Estate Merlot 2014 Ribeye and Rhône Style Reds Ribeye steak works well with big, rustic reds from both the North and South of the Rhône valley. Ribeye steak is the perfect opportunity to open up some great Châteauneuf-du-Pape, Côte-Rôtie or something similar. Ribeye always performs better when cooked slightly longer. The high fat content will be chewy and unpleasant if Ribeye is undercooked, so aim for medium to medium-well. The extra caramelisation will work really well with the fruitiness in the Syrah and Grenache based wines from the Rhône valley.
Wines to try with Ribeye:
Domaine du Grapillon d'Or Gigondas 2015Domaine Roger Sabon Cuvee Reserve Chateauneuf du Pape 2015Ernie Els Proprietors Syrah 2014 T-Bone steak and Tuscan Reds The ultimate in meat indulgence, the T-Bone steak requires strict attention to detail and demands a top red wine. Some of the best pairings with T-Bone come from Tuscany. This is due to the traditional preparation of steak in Tuscany, known as
Bistecca alla Fiorentina. Cut 2 inches thick, basted in Italian olive oil, salt, pepper and cooked for a total of 12 minutes – 4 minutes each side and 4 minutes cooking upright on the bone, served with rosemary and slices of fresh lemon, bistecca is the ultimate meat feast. These monsters should be served with something very rich, very tannic and with big, palate cleansing acidity to ensure that every bite is exceptional!
Wines to try with T-Bone:Villa Donotratico DOC Bolgheri Red 2016Rocca Macie Brunello Di Montalcino La Serena 2013Rocca Delle Macie Chianti Riserva di Fizzano 2012