The number one rule for pairing food and wine is to match intensity - the flavors and body of both should be equally light, medium, or bold.
A pairing that deliciously checks all of these boxes is steak au poivre and syrah, as the structure of the wine holds up to all the spices and big flavors of an au poivre sauce.
Choosing more acidic wines can cut through characteristics like richness and umami, while common flavors create harmonious pairings alongside contrasting flavors.
Syrah wines from different regions display variations: American and Australian versions are fruitier, while French and Italian versions are more savory and acidic.
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