Steak and Sip: Insights from 3 Sommeliers on the Perfect Wine Pairing

I Asked 3 Sommeliers What Wine to Drink with Steak—and Their Top Pick Surprised Me

When it comes to pairing wine with steak, the common belief is that red wine is the way to go. However, sommeliers provide insights that expand this traditional view, suggesting that other types of wine, including champagne, can also complement a steak beautifully.

Key Considerations for Pairing Wine and Steak

1. Cut of Meat and Cooking Method:

   • Cuts with rich marbling, like ribeye, pair well with high-tannin reds such as cabernet sauvignon.
   • Leaner cuts, such as filet mignon or New York strip, are better complemented by lighter-bodied wines, like pinot noir.
   • Grilled or charred steaks benefit from bolder wines, such as syrah or malbec.

2. Sides and Sauces:

   • When serving lighter vegetable sides, your chosen wine will interfere less with your selection.
   • Richer sides (mac and cheese, creamy sauces) require wines with higher acidity and firmer tannins to cut through the richness. An example would be a Brunello di Montalcino for such dishes.
   • For creamier dishes, an oaked chardonnay from Napa or Sonoma can provide the necessary body and acidity balance.

Rethink Reds Only

Sommeliers also stress the idea that if you enjoy a wine, it can work well with steak, regardless of traditional notions. For example, both champagne and dry rosé can be refreshing pairings. It’s important to experiment and find what works for your palate.

Best Wine Suggestions for Steak

• For Lean Cuts (Filet Mignon, New York Strip):

  • Pinot Noir: Light to medium-bodied with earthy, red fruit notes.
  • Brunello di Montalcino: High acidity enhances the meat’s subtle flavors.

• For Flavorful Steaks (Pepper-Crusted or BBQ):

  • Syrah or Shiraz: Works well with heavily seasoned steak due to its spicy, meaty notes.
  • Zinfandel: Ideal for barbecue sauce and smoky flavors.

• For Fattier Cuts (Skirt Steak, Ribeye):

  • Barolo: The structure and complexity balance the meat’s intensity.
  • Cabernet Sauvignon or Malbec: These bold wines are great matches for fattier steaks.

Whether you opt for traditional reds or venture into whites and sparkling options, the key is to enjoy the pairing. Don’t shy away from experimenting to discover what works best for your taste.

About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!