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.
Gran Malbec
Claroscuro - Bodega de Arte
If you pour one red with a steak, pour this. Malbec and a charred ribeye is a pairing that simply works — dark, juicy fruit with enough backbone to stand up to the fat and the char.
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.
Want the reasoning first?
Read the matching Academy guide for the plain-English principles, then come back to the bottles that fit.
sommelia.ch is founded by two wine lovers: Moritz & Berthe. WSET-trained. Zurich locals.
Our story →Still deciding?
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