Which wine goes with your steak?
Steak, lamb, game, a slow Sunday roast — tell us what's on the plate and pour with confidence. Every bottle tasted and chosen by two Zurich sommeliers.
Tell us what's on the plate.
The cut, the sauce, how you're cooking it — describe the dish and the sommelier names the bottle in seconds.
Wine with meat — three rules that never fail
Match power with power
A big, rich cut wants a bold red; a lighter dish like roast chicken or mild pork is happier with something softer. The heavier the plate, the bigger the wine can be.
Tannin loves fat
The firm grip you feel in a young red is exactly what cuts through a fatty steak or a rich braise. Fat and tannin soften each other — that's why steak and a structured red work so well.
When in doubt, a ripe, fruity red
A medium-full red with generous fruit — a Malbec, a Ripasso, a Châteauneuf — flatters almost any meat. If you remember only one thing, remember that.
sommelia.ch is founded by two wine lovers: Moritz & Berthe. WSET-trained. Zurich locals.
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