"For wine with dry-aged steaks, I like California Cabs or Washington cab Francs. Cabernet Sauvignon is one of the most iconic big-bodied red wines and Cabernet Franc, being a touch lighter, has a generous layer of tannins that give it a delightful herbal flavor profile. I prefer my wines to have a slight peppery finish."
"Since the steak is dry aged, you may not need strong tannins to cut through the fats. Dry-aged steak differs from more traditionally prepared steak in that the fat content is less pronounced, allowing for a wider variety of wine pairings beyond the usual."
"With dry-aged steak being packed with unusual flavors, it's useful to understand the difference between complementary and congruent wine pairings. The congruent pairing is Cabernet Franc, which matches the steak's pungent aromas with its own complexity."
"You could opt for a funky natural red wine with notes of earth, barnyard, or moss, expanding your wine experience even more, given the unique taste profile of dry-aged steak."
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