Expert sommelier Gillian Ballance emphasizes that pairing steak and wine is an art, with nuances based on steak cuts and sauces. It’s not solely red that reigns supreme; fuller-bodied whites like oaky chardonnays complement steak effectively. Understanding the characteristics of specific wines can guide pairing decisions. Lean meats pair best with lighter wines while fatty cuts resonate with high-tannin reds. The choice of sauce additionally influences compatibility, enhancing flavors and overall dining experience, making the pairing intricate yet enjoyable for both novices and enthusiasts alike.
Understanding how to pair steak and wine is a great place to begin your wine journey, as it is such a classic pairing.
Generally, red wine pairs best with steak; however, if you are partial to white wine, you can select a fuller bodied white when pairing your steak dishes.
The accompanying sauce can help guide your choices, too... a vinegary, citrus-y Béarnaise can really complement the flavors of full-bodied chardonnay.
Leaner meats pair with lighter wines, while fattier cuts pair with high-tannin wines.
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