When people visit Dunell's to ask for a wine pairing to go with beef, invariably they are talking about steak. Steak and red wine are perfect partners and you’ll be spoilt for choice, but it is important to choose the right red with the right cut. How it is cooked will also influence your choice. It is fairly easy to match a steak with red wine without too much effort, although more precise pairings depend on three key points: cut, cooking time and sauce.
THE CUT
Leaner cuts, such as sirloin or fillet which are usually served rare to medium, can lack the richness of flavour that comes from marbling so the so the best wines to choose are medium-bodied, dry reds with higher acidity (like Pinot Noir from California, Chianti or even Cabernet Franc) that won’t overpower its flavour and it’s acidity will help to cut through the texture of the meat. ISOLE E OLENA Chianti Classico would be a fantastic match here.
Fattier cuts of beef, such as rump, T-bone or ribeye have a deeper flavour and will require a more robust wine. Classic Bordeaux, Rhône, or heavier reds from Argentina are perfectly suited to those cuts. Red wines with higher tannins, especially Cabernet Sauvignon will have tannins to help dissolve the fats, acidity to lift the dish and intensity of flavours that can stand up to the richness of the meat.