Red wine is the best choice to pair with steak as the tannins, which cause the astringent feeling in the mouth, are softened by the fat. Still, deciding which red wine to pair with your dinner requires consideration toward the cut of the meat and the level of doneness. Lean meats, for example, pair best with wines that have less tannins. Cuts that have more fat, such as ribeye, can handle something more brawny. Juicy wines improve the flavor of steaks cooked to well-done, while earthier wines pair beautifully with medium-rare steaks.
These suggestions are just a smattering of great “go-to” wines when enjoying your next tender and juicy steak…grilled to perfection.
Cabernet Sauvignon, always a great choice. Try adding a cup to create a tastey reduction sauce to drizzle over your juicy steak. Cab tends to be full-bodied with high tannins and noticeable acidity that contributes to the wine’s aging potential.
Syrah/Shiraz can also be a great pairing because of it’s deliciously robust and spicy flavor.
Zinfandel is a bold, often, spicy wine that is balanced by juicy fruity flavors.
Malbec tends to be super fruity, with velvety flavors that demand red meat.
As you know, red wine can be a touchy subject because there seems to be a red wine out there for every palate and let’s face it…we all have our favorites. Why not share your favorites with us. We’d love to hear about what you like!