What Kind Of Wine Goes Best With Steak

The right wine can enhance the flavor of a steak.

Food and wine pairings have long been an art form for sommeliers, but it does not have to be difficult. A number of red wines pair well with steak, and many of them can be found easily in most parts of the country. Finding the right wine for you requires a little tasting and patience to determine your preferences.

Cabernet Sauvignon

Arguably the world's most popular red, Cabernet Sauvignon comes from a variety of locales. Originally from Bordeaux in France, Cabernet Sauvignon grape was developed as a cross between Cabernet Franc and Sauvignon Blanc. It is now grown heavily in California as well as Australia, Washington state, and Chile. The rich flavor's marked fruits are most notably black currant with a peppery aroma. The grape is also used in numerous blends including Merlot and Sangiovese blends in Italy. It pairs excellently with filet mignon and any grilled steak.

Merlot

Merlot is also extremely popular and grown in France, Italy, California, Australia, and South America. Due to the widespread growing regions, each Merlot is marked by slightly different tastes. Merlot is typically quite plummy with hints of cherry and vanilla. Merlot is also extremely common in red wine blends typically used in France and Italy to round out the flavors of other grapes grown there. Merlot is very versatile for pairing, and is quite nice with grilled meats of all types.

Zinfandel or Primitivo

Zinfandel or Primitivo is a very old varietal that can be traced back to Croatia and Italy. Primitivo is the Italian name for the grape because of its early blossoms. Zinfandel has been used in America for nearly two centuries. It was not until genetic testing that growers ascertained the two varieties were actually the same. The term Zinfandel is reserved for white or blush wines, while the red wines are called Primitivo. The red varieties have high alcohol content a and very robust flavor which makes it a good pairing for grilled red meats and spicy dishes.

Tempranillo

Tempranillo is the most common grape varietal in Spain. It is a black, thick-skinned grape used in nearly every Spanish wine as well as in Port. The Tempranillo grape is extremely full-bodied, low in acid, and full of blackberry and plum flavors. Similar to the Merlot grape, there are also hints of vanilla. The Spanish grape gains more popularity in America, particularly because parts of South America now cultivate Tempranillo. The wine is typically paired with a hearty meal such as beef or lamb and is an excellent companion to steaks.

Sangiovese

The Sangiovese grape is the trademark Italian grape. However, the name of the wine produced depends on the region, added blends, and aging styles. The most well known Sangiovese wines are Chianti from Siena, Brunello from Montalcino, and Vino de Nobile from Montepulciano. All of these wines are denoted by their robust fruit flavors, high acidity, and rich flavor. Some varieties are smoother than others and some even have chocolate or caramel undertones. This varietal is paired best with spicy pasta dishes and hearty steaks.

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