Red meat
Wine with Steak
The single best wine-and-food pairing on Earth, when you do it right.
Short answer
The classic steak wine is a full-bodied Cabernet Sauvignon — the bottle's tannins bind to the steak's fat and protein, making both taste better. For ribeye and NY strip, choose Napa or Bordeaux Cabernet. For filet mignon (leaner), drop down to Pinot Noir or Merlot. For peppered steak, mirror with peppery Northern Rhône Syrah.
Top wine picks
1
Napa Cabernet Sauvignon
Ripe tannins + dark fruit love a fatty ribeye.
2
Bordeaux (Left Bank)
Cab-led blends — the original steak wine for a reason.
3
Argentine Malbec
Plush tannins, pepper, plum — perfect with grilled flank or skirt.
4
Northern Rhône Syrah
Smoke, pepper, and savory fruit mirror peppered steak.
5
Pinot Noir (for filet)
Lean cuts get crushed by big Cabs — silky Pinot lets the meat shine.
What to avoid
- Sauvignon Blanc
- Light rosé
- Off-dry Riesling