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Nothing beats the combination of a juicy piece of meat with an exquisite glass of wine for sheer decadence. Any sommelier discussing the best wine with steak will agree that a tannic red wine with decent acidities, such as Cabernet Sauvignon or Bordeaux, can perfectly smoothen the salty and fatty flavors. The realm of red wine, much like that of steak, is replete with a plethora of different alternatives. Each cut of meat, from charred sirloin to a luscious ribeye, should be paired with the appropriate wine to bring out its full potential in terms of palate. With myriad wines, ranging from fruitful to tangy, dry and spicy, and an overload of steak cuts, choosing the best wine to drink with steak could become a tad complicated. Let’s dive into our steak wine pairing recommendations!
If guests will be home at any minute and there's no time to play around, just go for any full-bodied red wine. Suppose you are proactive and have the time to find a better pairing for your pleasure; there might be better selections for the job.
Picking the best wine with steak isn’t as straightforward as deciding between red or white. While the quantity of fat on a steak contributes heavily to its rich taste, cuts with less fat may be just as enjoyable when coupled with the appropriate wine. Grilled steaks like rib-eye, strip, and hanger typically tend to be smokey and so pair well with richer wines like Cabernet Sauvignon. Using a Left Bank Red Bordeaux wine with cuts like lamb, Filet Mignon, and Sirloin Steak may be a good option because of their inherently rich flavor.
Cabernet Sauvignon should ALWAYS be taken into account when deciding on the best wine to drink with steak. It's no secret that this is one of the wines with the most complexity and layers. It contains greater tannins and a savory flavor that is sometimes compared to black pepper and tobacco. Anyone looking for the best red wine with steak will most often than not consider the Cabernet Sauvignon due to its characteristics; an ideal selection to complement rich grilled meats, spicy sauces, and general flavorful foods.
A grilled Caramelized Onion & Gruyère Burger or a seasoned ribeye steak would go perfectly with a Cabernet Sauvignon. To avoid spoiling the fruitiness of the Cabernet Sauvignon, do not pair it with chocolate. Instead, match the wine with spare ribs cooked in a delicious barbeque sauce or a scrumptious New York strip steak. The robust umami flavors accompany the Cabernet Sauvignon's savory character, allowing the berry nuances to flourish.
The deep garnet red color and dark hues of the B&G Réserve Cabernet Sauvignon are accompanied by a flurry of spicy aromas and flavors, including licorice and blackcurrant. It has a round, velvety mouthfeel and lingering fruit flavors with hints of vanilla in its finishing touches.
This red wine, classified as Cru Bourgeois and made from 46% Cabernet Sauvignon, 39% Merlot, 12% Cabernet Franc and 3% Petit Verdot, concentrates all the qualities of the Haut-Médoc appellation. Château Magnol’s sparkling ruby color offers a promising vision that does not disappoint when, on the palate, one discovers enveloping and complex tannic flavors, ending with deep spicy notes. This wine of character, sensual and authentic, is the one you have always been looking for to accompany your red meats and mature cheeses.
To sublimate red meat and its proteins, nothing matches the warmth of the tannins of Thomas Barton Réserve Privée Médoc. A fresh, balanced red wine with striking acidity and a predominance of red and black fruits that offer richness in the mouth. Refined palates will find notes of flowers that will revive their taste experience, which will result in steak tasting at its peak.
Bordeaux refers to a French wine produced in Bordeaux (duh!). The Merlot, Cabernet Sauvignon, and Cabernet Franc varieties account for over 86% of all Bordeaux wines.
Red Bordeaux wines vary from medium to full-bodied and feature robust smells of plums, black currant, and an aroma comparable to the scent of damp soil. Dependent on the caliber and geographical region, fruit flavors may vary from lip-puckering sour fruits to sweeter ripe ones. When the wine touches the inner part of the mouth and tongue, its mineral and fruity flavors tend to explode, leading to prickly, salty, mouth-drying tannins. This is exactly what you want when you’re pairing the best wine with steak.
This exquisite selection is part of a unique collection of wines created to honor Thomas Barton. When the Irishman arrived in Bordeaux in 1725, he swiftly rose to prominence as the city's most significant wine trader, earning a good name among Europe's most affluent consumers.
Rich, juicy, and delicately oaked, these wines are the contemporary counterpart of the finest wines of the 18th century, those that Thomas Barton himself may have appreciated and handpicked for his own collection.
Paired excellently with meats like chicken, beef, or veal, Barton & Guestier's Prince Noir hails from the Supérieur region in the city of Bordeaux. This wine is a combination of three different varietals, which are the Cabernet Franc, the Cabernet-Sauvignon, and the Merlot. It has a solid presence, with a pleasant harmony between its acidity and tannins.
Barton & Guestier / Château Magnol
87 rue du Dehez - BP 30 - 33290 Blanquefort Cedex - FRANCE
Tel: +33 (0)5 56 95 48 00 - Fax: +33 (0)5 56 95 48 01
Registration No°: 592 008 999 - Jurisdiction: France
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