Since we were talking about Bon Appetit’s fried steak recommendation yesterday, today’s pairing was a natural: steak and red wine. [level-members]
The folks at WineFolly.com offer a succinct and easy to understand rule of thumb for pairing wine with steak.
As a general rule, the leaner the red meat you are matching, the lighter the red wine you can use. A rich cut, such as prime rib, will pair nicely with a bold and high tannin red wine such as Petite Sirah or Cabernet Sauvignon.
We like the way this gives a bit more latitude, though of course, preparation matters, too. Today, let’s just stick with simply prepared grilled (or fried) steaks.
Those leaner cuts can work well with a Sangiovese instead of the heavier Petite Sirah, Cabs, or Barolos you might pour with a bigger fattier cut like a filet.
Better weather is on the horizon – finally – for much of the northeast, so you may have more folks looking for wines to accompany grilled meals. Steak is always a great suggestion especially with wines tailor made to different cuts.