A steak, while a fantastic meal on its own, pairs perfectly with many types of wine. The right pairing of delectable meat and wine can elevate both to untold levels. The problem is, there are many types of wine and many cuts of steak, and most people don’t know where to begin when it comes to finding the right pair.
You want to consider the color of the meat in question when picking a wine. Generally speaking, red wine pairs well with red meat. Compared to white wine, red wine tends to have more tannins, which compliments the fat found in steak.
A white wine, on the other hand, would pair well with fish and white meat. There are exceptions, of course, but the color is an excellent guideline to start with.
Next, let us take a closer look at the cut of steak. A good rule of thumb is lean beef goes well with a light wine, while fatty meat goes well with a bold wine.
A lean cut, such as a sirloin or round roast, pairs best with a pinot noir, St. Laurent, merlot, or dolcetto. All of these wines have a defining characteristic: high acidity. It is this acidity that complements the texture of a lean cut of steak.
Then we have higher-fat cuts of steak, such as a filet mignon, New York strip, or ribeye. For these, you’ll want to consider a bold red wine. Some examples include cabernet sauvignon, sagrantino, and malbec.
If your cut of steak comes with a sauce, pairing with a glass of wine is a whole other ballgame. For a saucy dish, consider a medium- to bold-bodied wine. It’s essential to counter the intense flavor of most sauces on steak dishes, so a bold wine is crucial to balance the flavor all around.
Stop into Cattlemen’s Steakhouse and try an elegant wine with an excellent cut of steak for the perfect dining experience today!