Steak and wine are a classic pairing. The key is choosing a wine with enough structure and fruit to stand up to roasted flavours, richness and a bold sauce. Full-bodied, dry red wines are therefore usually the best choice.

Which wine goes with which cut of steak?

With fillet and rump steak, the wine can be a little more refined and elegant. A juicy ribeye or T-bone calls for more power, spice and tannic grip. For especially aromatic cuts from Argentina, a fruit-forward Malbec is an excellent choice.

• Fillet: elegant, velvety red wines such as Pinot Noir or a soft Merlot.
• Ribeye: powerful, juicy wines with structure – such as Syrah or Cabernet Sauvignon.
• Rump steak: spicy red wines with ripe fruit, for example Blaufränkisch.
• T-bone: characterful, tannic red wines with a long finish.

The right grape variety for steak

Cabernet Sauvignon impresses with dark fruit and firm tannins. Syrah brings peppery spice and juiciness, while Merlot is rounder and more approachable. For a Californian pairing, a wine from the USA such as a California Pinot Noir is a great choice.

Consider the sauce and preparation

With pepper sauce, the wine can be more spicy; with a creamy sauce, a rounder style works well. With a strong barbecue marinade or smoky roasted flavours, the wine can bring more depth and tannin, too. The more intense the sauce, the more powerful the wine may be.

The most important pairing rules

• Richness calls for freshness, alcohol or tannin.
• Roasted flavours harmonise with ripe fruit and spice.
• The wine should be at least as intense in flavour as the steak.
• Serve red wine lightly chilled – at around 16 to 18 °C.

In the end, personal taste is what matters most: try different grape varieties and find your favourite wine to enjoy with steak.