Sep 122014
 

Everyone knows red wine goes with steak but here at Wine Net we have been looking at matching different cuts of steak with different reds with some very interesting results. We had no idea that the cut, age and fat content of a steak could be so influential in our choice of red wine. We really enjoyed this one and wanted to pass on our findings.

With the fuller fattier steaks such as rib eye and sirloin, when served rare, they are best accompanied by a wine which combines fruit flavours with fresh acidity. Both a fine Pinot Noir and or a rich Sangiovese would make equally great partners. If your steak is both well aged and to be served rare then try hunting down a stylish Cote d’Or red with ideally a little bottle age; Gevrey Chambertin is a particularly good choice although not a cheap one.
With a medium rare steak a youthful Pinot Noir from the New World is a great match and our personal favourites are New Zealand’s Central Otago or Martinborough regions which offer plenty of fresh strawberry and bramble fruit. A good alternative is Walker Bay from the Cape in South Africa which offers a little more structure.

For those of you who enjoy the traditional UK favourite, a hearty rump or the more dated T-bone or Porterhouse steak, a Châteaux bottled Bordeaux, especially from the Medoc will be a perfect partner as long as your claret is fully mature and the tannins have taken on a silky, cedar tone. We found the comparative lack of flavour in a fillet steak meant a softer style wine was required and we were very happy with a Rioja Crianza.

When serving steak with sauces, the Rhône valley produces a selection of reds that are perfect with a pepper or béarnaise sauce. This sounds like a bit of a mystery but we think it is because these wines are mostly blended that they have an extra dimension that copes with the sauce. We also found a rich, full Tuscan red ideal with creamier sauces.

Although all this matching wines to the different cuts of steak was interesting the red we have not yet mentioned is ready made for steak. Argentinian Malbec from a country renowned for the quality of its beef is somehow the failsafe match with the ability to cut across the cut of meat, cooking times and sauce selection.

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