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Red Meat

Wine with Steak

Bold tannins cut through richly marbled beef.

Few pairings feel as satisfying as a great red wine alongside a perfectly seared steak. The protein and fat in beef soften the wine's tannins, letting its fruit shine, while the wine's structure cuts through the richness.

Top Wine Pairings

1

Cabernet Sauvignon

The benchmark pairing — firm tannins and cassis fruit complement all cuts.

Napa Valley · Bordeaux · Coonawarra

2

Malbec

Velvety texture and plum fruit, especially good with leaner cuts.

Mendoza · Cahors

3

Syrah / Shiraz

Peppery, meaty character echoes a char-grilled crust.

Barossa Valley · Northern Rhône

4

Pinot Noir

Earthy and elegant — ideal for filet mignon or bavette.

Burgundy · Willamette Valley

Cabernet Sauvignon is the classic choice — its firm tannins and dark fruit are tailor-made for ribeye and sirloin. Malbec from Mendoza brings a velvety texture that pairs beautifully with leaner cuts like flank or skirt steak. For something more Burgundian, a village-level Pinot Noir from the Côte de Nuits adds earthy complexity to a filet.

The cut matters as much as the wine. Fatty, well-marbled cuts (ribeye, T-bone) can handle the most tannic wines. Leaner cuts benefit from softer options like Merlot or Syrah.

What to avoid

Light, low-tannin whites — the fat in beef overwhelms delicate wines. Oaky Chardonnay can clash with a char-grilled crust.

Sommelier tip

Let the wine breathe for 20–30 minutes before pouring. The resting juices from a steak can be acidic; a wine with good acidity holds up better.

Common Questions

What wine goes with steak?

Cabernet Sauvignon is the classic choice. The benchmark pairing — firm tannins and cassis fruit complement all cuts. Malbec is an excellent alternative.

Which wines don't work with steak?

Light, low-tannin whites — the fat in beef overwhelms delicate wines. Oaky Chardonnay can clash with a char-grilled crust.

Any serving tips for steak and wine?

Let the wine breathe for 20–30 minutes before pouring. The resting juices from a steak can be acidic; a wine with good acidity holds up better.

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