What wine goes with steak?
Steak and red wine is one of the most reliable combinations in food and drink. The fat and protein in beef interact with tannin in a way that softens the wine and makes both the food and the drink taste better. But the cut and cooking method matters.
Why tannin works with steak
Tannin binds with proteins and fats. When you eat a tannic red wine with a fatty steak, the tannin latches onto the fat and protein in the meat and is chemically neutralised — what felt aggressive in the glass suddenly feels smooth and balanced. This is why big, tannic reds that might be difficult to drink alone become elegant alongside a ribeye.
Ribeye and sirloin
These are the fattiest cuts and they need the most structured wine. Cabernet Sauvignon is the classic choice — a Napa Valley Cab or a Saint-Julien Bordeaux will be transformed by a well-marbled ribeye. Argentine Malbec is an excellent and more affordable alternative. Expect to pay £20–35 for a bottle that genuinely elevates the meal.
Fillet steak
Fillet is the leanest premium cut — less fat means a very heavy Cabernet can overwhelm it. A Pinot Noir is the traditional recommendation — a serious Burgundy or a quality New Zealand Pinot will complement the tenderness of the fillet without overpowering it. A lighter Merlot-based Bordeaux or a Saint-Émilion also works well.
Steak with sauce
A peppercorn sauce calls for a Syrah or Shiraz — the wine's own peppery quality echoes the sauce brilliantly. Béarnaise works with most structured reds. A red wine jus often tells you what region the wine should come from.
Ordering steak at a restaurant? Pour reads the wine list and picks the right bottle for your cut.
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