"This depends on the preparation of the steak and the sauce, but if you're keeping it simple, I would go with a Blanc de Noirs Champagne," Stephens told Tasting Table.
"is a fuller-bodied Champagne with crisp acidity that will counterbalance the steak's fattiness."
"Champagne and other sparkling white wines are almost the antithesis to something like a cabernet sauvignon, after all. But it's that exact contrast that makes Champagne so perfect for the role."
"White wine (and sparkling white wine in particular) is a complementary wine pairing; instead of striking a harmonious tone, it functions as a counterbalance."
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