Foundation
Steak works with bold red wine because fat softens tannin and tannin cleans fat from your palate. The browned crust adds smoke and slight sweetness that match oak and dark fruit notes in wines like Cabernet, Malbec and Syrah. That simple balance—fat vs. tannin, char vs. oak—is why this pairing is a classic.
Match the weight of the wine to the richness of the cut. Rich, marbled steaks need structure and fruit. Leaner cuts need something firm but not overwhelming. Too big a wine on a lean cut tastes harsh; too light a wine on a fatty cut feels thin.
Peppercorn sauce likes Syrah. Chimichurri points to wines with freshness and herbs (Cabernet Franc, high‑altitude Malbec). Rich demi‑glace can handle more tannin and oak. Smoke or coffee rub pairs with Rioja Reserva or a Washington Cabernet.
You don’t always need the biggest wine. Very rich wagyu can feel heavy with a super ripe, high alcohol Cabernet; a more balanced Bordeaux can show more detail. Lean grass‑fed filet can be drowned by a dense young Cabernet; pick a fresher Bordeaux or a structured Pinot.
Decant young Cabernet or Malbec for 45–60 minutes to soften tannin. Serve around 16–18°C (61–64°F). Too warm and alcohol sticks out; too cold and tannin feels hard.
Portobello mushrooms, roasted cauliflower “steaks,” or grilled cabbage give similar char and umami. Try Pinot Noir, Syrah, or Cabernet Franc blends. The same fat vs. tannin idea still applies.
Need a focused pick for your sides or sauce? Use the tool on the home page or read the Cabernet guide.