Description

A juicy Flank Steak requires an elegant wine that can stand up to the bold flavor of the meat. A red wine is needed, but not so big that it overwhelms the meat.

The wine should have both tannins and a good backbone of acidity.

Perfectly blended Bordaux is an enjoyable wine. It pairs well with many dishes, especially Beef.

Red Wine Pairings

Below are some full bodied wines that pair well with red meat, cuts like steak, lamb, and roast beef.

The wines are choosen for their ability to enhance the flavors of red meat, offering a balance between the richness of the meat and the complexity of the wine.

Cabernet Sauvignon

Examples: Bordeaux left bank, France, or Napa Valley, USA.
Full-bodied wines with firm tannins and dark fruit flavors are perfect for grilled or roasted meats.

A round and soft Cabernet Sauvignon is a good match for any type of read meat, especially beef.

Malbec (Argentina)

Example: Mendoza, Argentina
Rich, with black fruit flavors and a velvety texture, ideal for steak or lamb.

Syrah / Shiraz

Examples: Barossa Valley, Australia. Côtes du Rhône North (France).
Bold, spicy, and smoky, great for barbecue or heavily seasoned meats.

Zinfandel (USA)

Example: Sonoma County, USA.
Jammy and spicy, pairs well with barbecued ribs or a juicy steak.

GSM Blends (Grenache, Syrah, Mourvèdre)

Example: Châteauneuf-du-Pape, Rhône Valley, France.
Complex, with earthy and spicy notes, great for roast beef or lamb.

Tempranillo (Spain)

Example: Ribera del Duero, Spain.
Elegant with red fruit and oak, perfect for lamb or grilled meats.

Aged Nebbiolo (Italy)

Example: Barolo, Barbaresco, Piemonte, Italy.
Tannic and structured, with cherry and floral notes, great for rich beef dishes.

Sangiovese (Italy)

Example: Brunello di Montalcino, Toscana, Italy.
High acidity and firm tannins, pairs well with steak or lamb.

Lebanese Red

Lebanese winemakers blend French grapes:
Cabernet Sauvignon. Syrah. Merlot. Cinsault. Carignan. Grenache.
Libanese wines love roasted lamb and BBQ.

Petit Verdot (France)

Example: Bordeaux, France.
Deep color and strong tannins, excellent with grilled meats. Petit Verdot loves smoke, curry and hot spices.

Garnacha (Spain)

Example: Priorat, Spain.
Juicy with ripe red fruits, perfect for lamb or roasted meats.

Carménère (Chile)

Example: Colchagua Valley, Chile.
Smoky and spicy, ideal with grilled steak.

Mourvèdre (France)

Example: Bandol, Provence, France.
Earthy and spicy, pairs well with gamey meats like lamb.

Cabernet Franc (France)

Example: Saint-Émilion, France.
Herbal with red fruit flavors, great with grilled or roasted meats.

Pinotage (South Africa)

Example: Stellenbosch, South Africa.
Smoky and earthy, pairs well with barbecue or spiced meats.

Aglianico (Italy)

Example: Campania, Italy.
Bold with firm tannins, ideal for rich, fatty cuts of meat.

Tannat (Uruguay)

Example: Tannat Reserva, Uruguay.
Highly tannic and robust, perfect for heavily marbled steaks.

Super Tuscan (Italy)

Example: Sassicaia, Bolgheri, Italy.
Full-bodied with rich fruit, excellent with steak or lamb.

Touriga Nacional (Portugal)

Full Body. Dark berries, black fruit, and plum flavors. Pairs very weell with gilled, braised, or roasted meat.

Bordeaux Blend (France)

Example: Médoc, Bordeaux, France.
Structured and elegant, perfect for a prime rib or lamb roast. A Perfectly blended Bordeaux is an enjoyable wine. It pairs especially well with Beef.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.