Many factors determine which is the best wine to pair with your steaks, such as the fat content, the type of cut and the accompanying sauce. The choice of red wine is then decided based on these factors.
Beef steaks have heavy flavors, thus pairing with light-bodied wine just doesn’t work. Due to its high alcohol and tannin content, Cabernet Sauvignon can stand up to almost any steak. It isn’t a surprise that the Cabernet Sauvignon is often the first choice for steak and wine pairings.
Some steak cuts that go well with this wine are ribeyes, New York strip, and sirloin.
Compared to Cabernets, this light to medium-bodied wine is lower in tannin content. However, it can balance the bold flavors of steak with its vibrant acidity. The Pinot Noir has fresh fruity notes with under a hint of spices and earthiness, allowing it to blend with cuts with lesser fat content.
Medium-rare filet mignon, prime rib, and tartare steak cuts go well with the Pinot Noir.
Otherwise known as the French Syrah, the Shiraz is a medium to full-bodied wine that goes well with a number of foods. They complement the juiciness and the boldness of red meat with their savory olive, spicy, peppery overtones. Whether if it’s barbecued or smoked, the Shiraz pairs with the steaks perfectly fine.
Pair this wine with steak cuts like skirt steak or flank.
Check out this video on how to pair wine and steak!
Keep in mind that there is no perfect formula for the best wine and steak pairing. It all boils down to personal preferences, so don’t feel too worked up with your pairings! If you feel adventurous, experiment with other wines with your steak.