Best wine with steak: What to choose
Find out more about classic wine matches for steak like Malbec and Cabernet Sauvignon, with tips on pairing different cuts of meat. Plus 12 great bottles recommended by Decanter experts.
For meat lovers, an evening with a succulent, juicy steak and a delicious bottle of wine is one of life’s great pleasures. The big meaty flavours of a steak demand an equally big wine with plenty of tannins – and the good news is there are several red grapes and wine styles that fit the bill.
As with any food pairing, it’s also useful to consider the other ingredients on your plate. Are you serving steak with chips or a salad? What sauce is on the side? Read on to discover go-to wine styles for steak, tips on pairing with particular cuts of meat and other things to consider if you’re preparing a special steak dinner.
Malbec and steak: a match made in heaven
There are several classic wine pairings for steak and top of the list is the Malbec grape. With their lush dark fruit and naturally high tannins, Malbec wines and blends are a safe choice if you’re unsure what to buy.
Two main regions should be on your radar. First is Argentina, the New World country that has become synonymous with quality Malbec at all price points. The region of Mendoza has more Malbec planted than anywhere else in the world. It’s home to 76% of Argentina’s vineyards and Malbec plantings here account for one-fifth of the total Malbec in the country. So look out for the name on wine labels.
Since Argentina is also famous for the production of high-quality beef, it’s no surprise that steak and Malbec have found a perfect partnership here. The classic style of Argentinian Malbec is an oaked wine packed with layers of dark fruit and spice. But it’s also worth considering fresher styles.
‘I tend to choose a “new wave” Malbec, one with less oak, fresher fruit and better acidity,’ says South American wine expert Patricio Tapia, editor of the annual Guida Descorchados. ‘Especially ones coming from places like Altamira and Gualtallary in the Uco Valley, towards the Andes Mountains.’ he added. ‘Always keep in mind that the main task for a glass of wine is to refresh the food.’
The other region to seek out for top Malbec is the grape’s French homeland of Cahors. Although this region in southwest France doesn’t produce as much Malbec as Argentina, it can be a good source of value bottles, with styles ranging from the traditional gutsy and full-bodied to light and fruity.
Cabernet Sauvignon: a classic choice
Another great option if you’re looking to pour a full-bodied red wine, is Cabernet Sauvignon. A winning combination of dark fruits, tannin and naturally high acidity makes Cabernet and Cabernet-dominant blends a successful partner for steak.
The most classic of Cabernet regions is Bordeaux, whose red wines are also known as claret. More Cabernet Sauvignon is planted on the Left Bank, so these wines will be richer in style. Right Bank Bordeaux is Merlot-dominant so the wines will be more supple. But both varieties are planted throughout Bordeaux so claret is usually a blend of the two.
France isn’t the only source of Cabernet Sauvignon however. This adaptable grape is successfully grown all over the world from Australia and China to South Africa and California. ‘A powerful California Cabernet Sauvignonwith a grilled steak is pretty hard to beat,’ says US wine expert Karen MacNeil in her 10 rules to food and wine pairing.
Syrah to Pinotage: more red options
‘I’d urge people to look beyond the traditional matches of Malbec or Cabernet Sauvignon with steak,’ says wine writer and DWWA judge Peter Richards MW. ‘The risk with steak is to think big meaty flavours equals big wine,’ he adds.
‘How about a nice lively Cabernet Franc? Or may even a Carignan, Cinsault or cool-climate Syrah? Even a full-bodied but elegant rosé can work well on a warm day,’ says Richards.
With its spicy black pepper notes, Syrah – also known as Shiraz – is a particularly good match for the smoky flavours of steak cooked on a barbecue. Generous Australian Shiraz is a reliably good pairing. While classic examples from the Rhône Valley in France will often have a delicious savoury smoky bacon note too.
South Africa is also a source of great Syrah/Shiraz for steak – look out for examples from Swartland. While smoky South African Pinotage is another natural fit for flame-grilled steaks.
If you’re keen to experiment, there’s a long list of native grapes from countries around the world that would suit steak. Portugal’s gutsy Douro Valley reds are usually field blends of local varieties such as Touriga Nacional and Tinta Roriz. Or how about Sangiovese from Italy?
Four classic red grapes for steak
- Malbec
- Cabernet Sauvignon
- Syrah / Shiraz
- Pinotage
Does Pinot Noir go with steak?
Most Pinot Noir wines tend to sit at the light- to medium-bodied end of the flavour spectrum. So its profile is often therefore paired-up with lighter meats sand white meat. Yet Pinot Noir’s natural acidity and bright, red berry fruit can work with your steak dinner, depending on the style and the cut.
In general, think about trying Pinots with leaner cuts of beef, such as fillet, which are cooked rare to medium-rare. Steak tartare will go nicely with a Pinot Noir for example.
Ribeye or fillet steak?
‘The easiest way to pair wine with beef is to think about matching the flavour intensity of your wine with your beef,’ says Mark Quick, wine director for the Hawksmoor group of steakhouse restaurants, in this in-depth article about pairing wine with beef.
Consider the fat content in your meat, for example. ‘More fat equals more intense beefy flavour,’ says Quick.
Food-and-wine-pairing expert and Decanter contributing editor, Fiona Beckett agrees. She recommends pairing a ribeye steak with its relatively high fat content with a Syrah-based Côte-Rôtie from the Northern Rhône or a SuperTuscan Italian red – ‘both generous, ripe and full-bodied’.
Meanwhile she recommends riper, more fruit-driven styles of red for steak cooked well-done.
What sauce?
Serving a sauce with any meat will influence the wine pairing. Common choices for steak include béarnaise, peppercorn sauce, spicy South American chimichurri, mushroom sauce or mustard.
‘Sauces and sides will also be just as important when it comes to the choice of wine,’says Richards. ‘Creamy sauces like béarnaise can go well with an oakier wine. Syrah can work well with peppercorns.’
‘For peppercorn sauce, as it’s so rich I would suggest a plummy and fruity Malbec, a Bordeaux, a reserva Rioja or a nice medium- to full-bodied Douro red,’ adds Alberto Almeida, head sommelier at Lainston House. ‘With béarnaise, maybe something with a bit more acidity and tannin, such as a Brunello di Montalcino made with the Sangiovese grape.’
Lorenzo Tili, head sommelier at The Goring agrees. ‘Bérnaise sauce requires a red wine with pronounced flavour intensity, full body, good tannins and enough acidity to cut through the sweet meat and creaminess given from the sauce. Sangiovese will always deliver very well. He suggests Vino Nobile di Montepulciano Riserva and Chianti Classico Gran Selezione from Tuscany, or Torgiano Rosso Riserva from Umbria.
‘With spicy sauces like chimichurri, we want to pair a smooth red with round tannins. But pay attention at the abv,’ warns Tili. ‘If the alcohol is too high, it will increase the spicy sensation of the food on the palate – in particular with red hot chilli – and the result won’t be pleasant!’
White wine with steak?
If you aren’t a fan of red wines, can you pair steak with white wines or rosés? The answer is yes, as long as you go for fuller-bodied examples. Think oaked Chardonnay or Cerasuolo d’Abruzzo, a characterful Italian rosé made from Montepulciano, with cherry and savoury flavours.
Discovery is, after all, one of the most exciting things about the wine world. Experienced sommelier Matthieu Longuère MS, wine development manager at Le Cordon Bleu London, suggests mature white Rioja in his article about pairing white wine with red meat.
‘To pair with steak, I would go for a deep rosé, made with Malbec, Shiraz or Merlot grapes,’ says Almeida. ‘The dark colour shows more contact with the skins, so we’ll have a more robust and tannic wine to help the protein of the steak.’
‘Look for a wine characterised by full body and good structure,’ agrees Tili. ‘A blend from the Southern Rhône appellation of Tavel (mainly Grenache and Cinsault with other local varieties) would certainly be one of the best options. Alternatively a rosé made from Aglianico and Sagrantino grapes, which are very rich in polyphenols, from Central and Southern Italy would also perform very well.’
If you’re still undecided on which wine to choose, here are some recommendations from the Decanter team, to suit every pocket and occasion – from special celebrations to budget mid-week suppers.
Best wines for steak: 12 to try
Related articles
Premium Argentinian Malbec: Panel tasting results
Value Argentinian Malbec: panel tasting results
See all food and wine pairing articles
Antinori, Tignanello, Toscana, Tuscany, Italy, 2018
Today producing 300,000 bottles annually, Tignanello was refined and refined through the years: blended with Cabernet Sauvignon since 1975, aged using less obvious oak management since 2000, handled in a more gentle way since 2010 using conical oak vessels... The classic 2018 vintage enhances, if possible, its restrained style. Tignanello is almost never fruity and this vintage shines for clove and black pepper aromas with blueberry yoghurt. Full, firm and velvety with great mid-palate weight and extraction, it shows long acidity which carries the exotic finish of spice and cocoa. A classic with a long life ahead.
2018
AntinoriToscana
Agustín Lanús, Sunal Salvaje Luracatao Malbec, Calchaquí Valley, Salta, Argentina, 2019
Factor, Vinos Latinos Lanús specialises in remote high-altitude vineyards in the Calchaquí Valleys. This unoaked Malbec hails from one of Argentina’s highest vineyard sites at 2,730m in a remote corner of Molinos, SaIta. Surrounded by mountains and planted on ancient colluvial soils, this is in an area that has been cultivated for more than 300 years, although it was planted to Malbec just 15 years ago. Fermented on native yeasts and matured for 12 months in concrete eggs, with minimal use of sulphur. Amanda Barnes: Distinctive, intense style with black olives, smoked jerky, jarilla and thyme, a wild wine reflecting high altitude. An exciting tasting experience! Madeleine Stenwreth MW: Enticingly complex with notes of dark fruits, undergrowth, herbal and roasted flavours. Abundant fruit, lovely savoury complexity and mouthwatering freshness. Dirceu Vianna Junior MW: A whole-bunch character is starting to shine through. Tomato cocktail with herbal charm. A fun and contemporary style.
2019
Agustín LanúsCalchaquí Valley
Grant Burge, Filsell Old Vine Shiraz, Barossa, South Australia, Australia, 2018
<p>A slightly cooler vintage in the southern Barossa, where Filsell grapes are sourced, has seen powerful black fruits fill the palate – stronger and richer than the more familiar earthy red fruits synonymous with the Lyndoch area. The presence of 7% whole bunches in the ferment ensures lifted colour and rich blackberry and mulberry aromas. Big tannins and a tarry lick at the finish underline the brute strength of this wine, which will sit comfortably for more than a decade in the cellar. Great value for £21.99 in a mix six at Majestic.</p>
2018
Grant BurgeBarossa
Mayu, Titon Vineyard Syrah Gran Reserva, Elqui Valley, Chile, 2018
<p>The Titon Vineyard in Chile's Elqui Valley sits at 350m altitude, is planted on rocky soils with decomposed granite, and enjoys foggy mornings for much of the year, helping to preserve freshness and aromatics in the grapes. Made by Italian winemaker Giorgio Flessati, this is very much Syrah rather than Shiraz, northern Rhône-like in style, with dark plummy fruit, ome savoury meatiness and subtle spice from 8-10 months in French oak. This vintage scored 95 points at the 2022 Decanter World Wine Awards, and no wonder – it's benchmark good-value, cool-climate New World Syrah. Mix-six price: £12.99. Vegan.</p>
2018
Mayu
Quinta da Carolina, Douro Valley, Portugal, 2017
Ripe blackberry with pronounced forest floor aromas. On the palate it shows lovely intensity and purity of fruit combined with harmonious structure and long finish.
2017
Quinta da Carolina
Domaine Laurent Fayolle, Les Pontaix, Crozes-Hermitage, Rhône, France, 2020
Smoky and peppery with hints of clove and sweet paprika, this solid Syrah combines elegant and ripe black fruit with finely tuned oak. It's dense and structured, with a salty liquorice finish. It could shoulder many types of food, from spiced or grilled meat to earthy vegetable-based dishes, so a great option if you're cooking for multiple dietary requirements.
2020
Domaine Laurent FayolleCrozes-Hermitage
False Bay Vineyards, Bush Vine Pinotage, Coastal Region, South Africa, 2020
Appealing blackberry, violets, sour cherry, bramble and savoury herbs aromas. Lovely definition, firm yet elegant tannins with a persistent textured finish.
2020
False Bay Vineyards
Château Smith Haut Lafitte, Les Hauts de Smith, Pessac-Léognan, Bordeaux, France, 2016
One of two second wines from Smith Haut Lafitte, this Merlot-dominant example is racy, fresh and lively: perfect for food. Given its plump dark fruit and slightly chewy but fine-grained tannins, with notes of menthol, exotic spice, liquorice and tobacco, it will stand up to more robustly flavoured roasts. Give it a decant to brush off the toasted nose and enjoy its juicy approachability.
2016
Château Smith Haut LafittePessac-Léognan
Stag's Leap Wine Cellars, Artemis Cabernet Sauvignon, Napa Valley, Stags Leap District, California, USA, 2018
Fragrant on the nose with dark fruit aromas and notes of cream and vanilla. Compact yet fresh on the palate, with a great concentration.
2018
Stag's Leap Wine CellarsNapa Valley
Bread & Butter, Cabernet Sauvignon, California, USA, 2021
The popular Bread & Butter range from California was previously a Majestic exclusive, but is now available in Sainsbury's. One for fans of big, ripe New World styles, this offers plenty of bang for your buck: ripe juicy black currants and blackberries; hints of mint and toasty vanilla; a smooth palate with silky tannins.
2021
Bread & Butter
Viñalba, Patagonia Malbec, Patagonia, Argentina, 2021
<p>A youthful, ripe Patagonia Malbec with a purple hue. Blackberry compote on the nose with herbal spices and dried rose petals. The juicy palate is supported by a solid tannin backbone. Aged in oak barrels for 12 months, the ripe dark fruits are seasoned with sweet spices and refreshed by a good level of acidity. A well-structured food wine for red meat.</p>
2021
Viñalba
Pierre Jaurant, Malbec, Cahors, Southwest France, France, 2022
The 2021 black-label Specially Selected Argentinian Malbec (better, and better value since the duty increase, than the 2022 blue-label one) is still the top pick of Aldi's red range, but this (with 15% Merlot) is also a great buy. It has all Malbec's juicy dark plum and blackberry generosity, just in in a crisper, more minerally package.
2022
Pierre JaurantCahors
Antinori, Tignanello, Toscana, Tuscany, Italy, 2018
Today producing 300,000 bottles annually, Tignanello was refined and refined through the years: blended with Cabernet Sauvignon since 1975, aged using less obvious oak management since 2000, handled in a more gentle way since 2010 using conical oak vessels... The classic 2018 vintage enhances, if possible, its restrained style. Tignanello is almost never fruity and this vintage shines for clove and black pepper aromas with blueberry yoghurt. Full, firm and velvety with great mid-palate weight and extraction, it shows long acidity which carries the exotic finish of spice and cocoa. A classic with a long life ahead.
2018
AntinoriToscana
Agustín Lanús, Sunal Salvaje Luracatao Malbec, Calchaquí Valley, Salta, Argentina, 2019
Factor, Vinos Latinos Lanús specialises in remote high-altitude vineyards in the Calchaquí Valleys. This unoaked Malbec hails from one of Argentina’s highest vineyard sites at 2,730m in a remote corner of Molinos, SaIta. Surrounded by mountains and planted on ancient colluvial soils, this is in an area that has been cultivated for more than 300 years, although it was planted to Malbec just 15 years ago. Fermented on native yeasts and matured for 12 months in concrete eggs, with minimal use of sulphur. Amanda Barnes: Distinctive, intense style with black olives, smoked jerky, jarilla and thyme, a wild wine reflecting high altitude. An exciting tasting experience! Madeleine Stenwreth MW: Enticingly complex with notes of dark fruits, undergrowth, herbal and roasted flavours. Abundant fruit, lovely savoury complexity and mouthwatering freshness. Dirceu Vianna Junior MW: A whole-bunch character is starting to shine through. Tomato cocktail with herbal charm. A fun and contemporary style.
2019
Agustín LanúsCalchaquí Valley
Grant Burge, Filsell Old Vine Shiraz, Barossa, South Australia, Australia, 2018
<p>A slightly cooler vintage in the southern Barossa, where Filsell grapes are sourced, has seen powerful black fruits fill the palate – stronger and richer than the more familiar earthy red fruits synonymous with the Lyndoch area. The presence of 7% whole bunches in the ferment ensures lifted colour and rich blackberry and mulberry aromas. Big tannins and a tarry lick at the finish underline the brute strength of this wine, which will sit comfortably for more than a decade in the cellar. Great value for £21.99 in a mix six at Majestic.</p>
2018
Grant BurgeBarossa
Mayu, Titon Vineyard Syrah Gran Reserva, Elqui Valley, Chile, 2018
<p>The Titon Vineyard in Chile's Elqui Valley sits at 350m altitude, is planted on rocky soils with decomposed granite, and enjoys foggy mornings for much of the year, helping to preserve freshness and aromatics in the grapes. Made by Italian winemaker Giorgio Flessati, this is very much Syrah rather than Shiraz, northern Rhône-like in style, with dark plummy fruit, ome savoury meatiness and subtle spice from 8-10 months in French oak. This vintage scored 95 points at the 2022 Decanter World Wine Awards, and no wonder – it's benchmark good-value, cool-climate New World Syrah. Mix-six price: £12.99. Vegan.</p>
2018
Mayu
Quinta da Carolina, Douro Valley, Portugal, 2017
Ripe blackberry with pronounced forest floor aromas. On the palate it shows lovely intensity and purity of fruit combined with harmonious structure and long finish.
2017
Quinta da Carolina
Domaine Laurent Fayolle, Les Pontaix, Crozes-Hermitage, Rhône, France, 2020
Smoky and peppery with hints of clove and sweet paprika, this solid Syrah combines elegant and ripe black fruit with finely tuned oak. It's dense and structured, with a salty liquorice finish. It could shoulder many types of food, from spiced or grilled meat to earthy vegetable-based dishes, so a great option if you're cooking for multiple dietary requirements.
2020
Domaine Laurent FayolleCrozes-Hermitage
False Bay Vineyards, Bush Vine Pinotage, Coastal Region, South Africa, 2020
Appealing blackberry, violets, sour cherry, bramble and savoury herbs aromas. Lovely definition, firm yet elegant tannins with a persistent textured finish.
2020
False Bay Vineyards
Château Smith Haut Lafitte, Les Hauts de Smith, Pessac-Léognan, Bordeaux, France, 2016
One of two second wines from Smith Haut Lafitte, this Merlot-dominant example is racy, fresh and lively: perfect for food. Given its plump dark fruit and slightly chewy but fine-grained tannins, with notes of menthol, exotic spice, liquorice and tobacco, it will stand up to more robustly flavoured roasts. Give it a decant to brush off the toasted nose and enjoy its juicy approachability.
2016
Château Smith Haut LafittePessac-Léognan
Stag's Leap Wine Cellars, Artemis Cabernet Sauvignon, Napa Valley, Stags Leap District, California, USA, 2018
Fragrant on the nose with dark fruit aromas and notes of cream and vanilla. Compact yet fresh on the palate, with a great concentration.
2018
Stag's Leap Wine CellarsNapa Valley
Bread & Butter, Cabernet Sauvignon, California, USA, 2021
The popular Bread & Butter range from California was previously a Majestic exclusive, but is now available in Sainsbury's. One for fans of big, ripe New World styles, this offers plenty of bang for your buck: ripe juicy black currants and blackberries; hints of mint and toasty vanilla; a smooth palate with silky tannins.
2021
Bread & Butter
Viñalba, Patagonia Malbec, Patagonia, Argentina, 2021
<p>A youthful, ripe Patagonia Malbec with a purple hue. Blackberry compote on the nose with herbal spices and dried rose petals. The juicy palate is supported by a solid tannin backbone. Aged in oak barrels for 12 months, the ripe dark fruits are seasoned with sweet spices and refreshed by a good level of acidity. A well-structured food wine for red meat.</p>
2021
Viñalba
Pierre Jaurant, Malbec, Cahors, Southwest France, France, 2022
The 2021 black-label Specially Selected Argentinian Malbec (better, and better value since the duty increase, than the 2022 blue-label one) is still the top pick of Aldi's red range, but this (with 15% Merlot) is also a great buy. It has all Malbec's juicy dark plum and blackberry generosity, just in in a crisper, more minerally package.
2022
Pierre JaurantCahors
