What Wine Goes With Steak
Steak and red wine is one of the great pairings in food and wine — but which red wine, at what price, and why? Here's the full answer.
· 6 min read
Key takeaways
- The fat and protein in steak need tannin to balance them — tannic reds (Cabernet Sauvignon, Barolo, Bordeaux, Malbec) that would feel harsh alone become smooth and rich next to red meat.
- The cut determines the wine: a lean fillet calls for more delicate red (Pinot Noir, lighter Bordeaux) than a fatty ribeye, which can handle Napa Cabernet or Châteauneuf-du-Pape.
- The sauce matters: a pepper sauce or reduction needs a fuller wine; a simple salt-and-char steak is most versatile and allows you to choose anything from medium to full-bodied red.
- Don't fear a South American option: Malbec from Mendoza and Carménère from Chile offer excellent steak partners at very good prices.
Frequently asked questions
- Can you drink white wine with steak?
- You can, but it usually doesn't work well. White wine lacks the tannin that steak needs as a counterpart, and the wine tends to disappear against the richness of the meat. The exception: a very rich, full-bodied white Burgundy (Meursault, Puligny-Montrachet) with a lean fillet can work — the weight is there even without tannin. But for most steaks, with most preparations, red wine is the far better option.
- What's the best Malbec for steak under CHF 30?
- Catena Zapata's basic Catena Malbec is consistently excellent around CHF 25. Achaval Ferrer's entry-level Malbec is reliable. Zuccardi Valle de Uco produces more terroir-driven wines at accessible prices. At this level, you're getting serious quality — Argentina has become very efficient at producing good Malbec at moderate prices.
- How long before serving should I open the wine?
- A young, tannic red (under 10 years old) benefits from 1–2 hours open in a decanter before serving — it softens the edges and lets the wine breathe. An older wine (15+ years) needs careful decanting to remove sediment but shouldn't be left open too long. A wine you're drinking immediately with a steak can simply be poured and allowed to warm slightly in the glass while the meat rests.
- What wine goes with steak tartare?
- Steak tartare is raw, cold, and usually quite seasoned (capers, Worcestershire, onion). It's more delicate than a cooked steak and calls for a lighter wine. A good Beaujolais (especially a cru Beaujolais like Morgon or Fleurie), a light Pinot Noir, or even a bright, full-bodied rosé work very well. Avoid the big tannic reds — they overwhelm the subtlety of raw meat.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.