It turns out there’s a scientific reason behind this common culinary rule. It all comes down to the different compounds that can be found in meat and the chemicals and fermentation process used to make wine.
Tannins in red wine come from the grape skins and seeds, as well as the wine barrels during the ageing process. Red wine goes well with steak because tannins are reactive to high protein content in meat. The dry feeling in our mouth results from the binding of lubricating salivary proteins with tannins. As tannin molecules soften the fat in the meat, it works to release more of the flavour. At the same time, the fat lessens the astringency of the wine, making it taste smoother and less bitter while bringing out more of its fruity flavours.
WINE RECOMMENDATIONS BY CUTS OF BEEF
Cows are large. There are multiple different cuts of beef that all have slightly different properties. And that affects which pairing is best.
Sirloin
Sirloin steak comes from the cow’s back and it’s usually both tender and flavourful. The cut is very popular although it has a bit more connective tissue (cartilage) than other cuts. Sirloin is relatively lean, often cut into thick steaks. It can be prepared in many ways; pan searing, grilling (popular), or cooking in the oven.
Wine Recommendation : Cahor
This typical Malbec wine is darkly coloured and has a meaty, herb-tinged aroma. It tends to offer concentrated dark fruits (spiced black cherries), and a whiff of cedar. The wine has enough body to stand up to bold flavours of the cut. Due to its savoury, fruit-forward profile, the wine complements the robust flavour of sirloin. The wine’s smoky undertones also make it an ideal companion for grilled or charred sirloin steaks, enhancing the meat’s natural flavors.
Ribeye
It is a highly sought-after cut of beef. Ribeye is prized for its marbling, succulent flavour and tender texture. Marbling is a good thing, it keeps the meat moist, rich and flavourful. It’s essential to select a wine that stand up to all that fat and its bold flavours and juiciness.
Wine Recommendation : Hermitage
This Syrah wine is powerful and robust. Its full body, firm tannins, and flavours of dark fruits, pepper, and spices create a harmonious balance with the steak’s rich taste. The wine’s tannic structure and bold flavours are complementary to the meat, cutting through the fat and balancing each bite.
Filet Mignon
This is a classic cut which is very low in fat and known for its tender, smooth texture and mild flavour. Filet Mignon deserves a wine that complements and enhances its tender nature and subtle taste. For this cut of beef, light-bodied red wines work very well because they have the same “weight” as the meat.
Wine Recommendation : Chambolle-Musigny
The wine is known for its refined structure with elegant and silky tannins, making it an ideal match for tender cuts like filet mignon. The wine complements the steak’s delicate taste without overpowering. It also has a bright fruit expression that will add depth and make it very appealing for lean cut like filet mignon.
T-Bone
The T-bone steak is a popular cut of beef that features two distinct sections of meat separated by a T-shaped bone: the tenderloin and the strip steak. This combination of tender and flavourful makes the cut complex and rich.
Wine Recommendation : Saint-Julien
This Cabernet Sauvignon is a classic choice for pairing with T-bone steak, as its full body, high tannin content, and dark fruit flavours provide a robust counterpoint to the meat’s diverse flavours and textures. The complexity and boldness of the wine complement the steak’s combination of tender and robust textures, creating a harmonious pairing.
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