Wine Pairings by Steak Cuts
New York Strip:
Beringer Knights Valley Cabernet Sauvignon
The deep, dark fruit flavors of blackberry, black currant, and plum found in cabernet sauvignon provide a delightful contrast to the charred exterior and juicy, tender interior of the steak. The wine’s notes of cedar, tobacco, and spices also add complexity and depth to the overall flavor profile, enhancing the savory flavor of the meat.
Porterhouse or T-bone:
Beni Di Batasiolo Barolo
An aromatic red wine from the Piedmont region of Italy. It is a balanced, elegant wine whose firm tannins found act as a perfect counterpart to the meat’s richness, helping to cleanse the palate.
Quilt Cabernet Sauvignon
This is one of our all-time favorite wines. It is an alternative to Caymus at about half the price. Both the Tomahawk steak and the Quilt Cabernet Sauvignon share a sense of boldness and elegance, making them a perfect match. The wine’s full-bodied character and the steak’s hearty texture create a delightful combination that satisfies the palate.
La Fleur de Chateau Haut Piquat Lussac-Saint-Emilion
The Filet Mignon’s soulmate! French merlot-based masterpiece with spice and black fruits.
Skirt Steak (outside):
The rich flavor of skirt steak goes nicely with the medium to full body Raeburn. The subtle oak influences and light flavors of ripe orchard fruits add a pleasant layer of complexity to the pairing while the balanced acidity helps cut through
This commonly grilled cut of meat align perfectly with the bold and smoky characteristics found on Argentinian Malbecs. The moderate to high tannins also interact with the protein and fat found in the meat to create a smoother, more enjoyable mouthfeel.
A blend of local and international red varieties with rich fruit flavors such as blackberry, black cherry, and plum that help compliment the beefy flavor of Top Sirloin.
A delicious cut of meat for the grill that is incredibly tender and buttery in texture. Zinfandel is often referred to as the “steakhouse red,” due to its ability to be a bold and rich wine with tannins that are well-integrated and can complement the tenderness of the tenderloin without overpowering the meat.
This medium-bodied red wine has enough structure to balance out the beefy flavor and thicker texture of this lean cut of meat. The wine’s rounded character and subtle oak influence can harmonize with the charred flavors of a grilled flank steak.