What wine goes with steak?
Steak and red wine. The most straightforward pairing in the book. Until you are looking at a wine list and wondering whether to go for a Malbec or a Barolo, and whether it matters that you are having the fillet rather than the ribeye.
Well, it does matter. And here is why.
Ribeye and sirloin -- go structured
Fatty, well-marbled cuts need tannin to cut through the fat. This is where Cabernet Sauvignon earns its reputation -- Bordeaux, Napa, Coonawarra. The tannin grips the fat and makes both the food and the wine taste better. Malbec is the value move -- same structure, half the price, does the same job.
Fillet -- go elegant
Fillet is going to be leaner and more delicate, so avoid heavy tannins -- they will overpower it. Think Pinot Noir from Burgundy or a good New World. The elegance of the grape matches the elegance of the cut. A lighter Grenache or a Cotes du Rhone works at a lower price point without steamrolling the meat.
The sauce matters more than you think
Peppercorn wants Syrah -- the pepper in both reinforces rather than clashes. Bearnaise pushes towards a fuller white or a very light red. Chimichurri, with its herbs and acidity, works well with Malbec or Tempranillo. The sauce often makes more difference to the pairing than the cut.
At a restaurant ordering steak tonight
Upload the wine list to Pour with the cut and the cooking method. It will weigh up the fat content, the sauce, and what is actually on the list and make one confident call. No guessing, no defaulting to whatever sounds the most expensive.
Ordering steak tonight? Upload the wine list to Pour with your cut and get the right bottle.
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