VinoLoverRed wine and beef are a natural match. However, there are wines that will combine better than others depending on the cut you choose and will enhance your palate experience to the maximum.
The golden rule to keep in mind is that when it comes to pairing beef steak, dry red wines are usually the best choice. If your cut is lean, light wines will go best with it. If, on the other hand, you have chosen a fatty one, the ideal will be to opt for a wine with a high tannin content, which will help you to cut the fat.
Some examples of meat and wine pairings
Sirloin steak
Sirloin steak is one of the most common cuts of meat. It is quite lean with a slight marbling of fat. What wines would pair well with it? Either a Spanish Tempranillo reserva or a French Syrah can be great bets.
T-bone steak
This is a rich, tender and tasty cut. Being a fatty cut, it needs tannins to cut the fat or a strong fruit flavour to create a contrast. Cabernet Sauvignon wines are often good candidates for this role.
Strip
A tasty, tender (when cooked well) and accessible cut. It needs to be accompanied by a wine with a strong fruitiness along with acidity and tannins to cut the fat. A coupage of Grenache, Syrah and Mourvèdre, typical of the Rhône Valley, would be ideal for this purpose.
Skirt
Cabernet Franc, Grenache or Malbec wines are ideal for this type of cut, as they will give it the flavour it needs.
VinoLover
Claudio Comella
