Wine Pairing: steak

There is something primal about the appeal of a great steak. The combination of charred red meat served simply and effectively clearly speaks to our neanderthal impulses. This timeless appeal, accompanied by the rise of high-end steakhouses such as Blacklock, Flat Iron, Gaucho and Hawksmoor, has ensured that customers know more about preparation of high quality meat more than ever before. Now that most of the population are well versed in steak preparation - the need for a scalding hot pan, the importance of provenance, the search for marbled meat, the importance of searing the sides, the right resting period – but they may still not know which wines should go with which steaks.

Firstly, when pairing wine with steak, remember that this is time for major flavours. No delicate wines here: a great steak calls for a glass of something that can cut through the fatty delights and enhance, not be overpowered by, the deep meaty flavours.

Remember that all steak cuts are different and require different wine selections. Sirloin, long held as the default option in gastro pubs and restaurants alike, is traditionally paired with a robust Cabernet Sauvignon that has sufficient tannins (the naturally-occurring compounds found in plants and fruit skins) which can glide expertly through the fattier cut. Ribeye, a cut of beef from the outer side of the ribs, can be matched with either a full blooded Cote du Rhone or a bold Zinfandel for spectacular results. Fillet, considered by most to be the finest cut, is particularly delicious with a perfectly aged Rioja Reserva.

How the steak is prepared should also inform your choice of wine. If you prefer your steak rare, classic, Old World wines may bring out the best in the flavour and sensation. If you prefer medium well then you should be considering riper fruitier offerings. If you prefer well done we suggest you open a bottle of Pinot Noir or a soft Syrah.