What will be the best wine you can have with a steak?

Question

I'm preparing a romantic dinner & would love any answers on what kind of wine to have with steak? (an expensive, best wine) any suggestions.

Answer 1

In general, red wine is best paired with meat. Within "red wines" there are many different kinds and what specific wine you choose depends on the type of red wine you like: Merlot, Cabs, Syrah, etc...you get the picture. I would highly suggest Dancing Bull's Zinfandel. A surprisingly good red wine at around $9-10 and can be found at most major grocery store chains. It is a CA wine with "Black raspberry and spicy scents" and a "A full-bodied wine with big, round tannins". Dancing Bull Zin isn't overly powerful and has a very smooth finish. Hope that helps.

Answer 2

The best red wines for a fine steak are those produced from the classic Bordeaux grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, and a few lesser-known varieties. In Argentina, where beef is king, Malbec is often the preferred wine.

But add black pepper to the steak, as in steak au poivre, and you have a completely different situation. Steak prepared with pepper or any other hot spice needs an equally peppery wine like Shiraz/Syrah or Mourvedre, or a blend of the two.

a list of the top 100 red wines of 2006 with prices, so you can choose one you like...

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/03/CM06REDS.DTL

Answer 3

There are several opinions that have classically been held as rules when pairing food and wine. If we stick to the adage of red meat=red wine, then the first quetion is what kind of steak are you serving. Filet Mignon is the most tender cut you'll be able to find. However, its very lean which causes its flavor to be more sublte tahn other cuts. In this instance I'd recommend a Burgundy or Pinot Noir. Both of these varietals are lighter on the pallette and more sublte than the heavier reds. This pairing will allow you to appreciate the delicate flavors of both meat and wine.

If you're thinking New York strip, a more marbled more flavorful steak, you may want to think about a Merlot or even a Syrah/Shiraz. These medium bodied wines are nice with the moderate flavor of the strip. If you're looking for French wines, think about a Bordeaux from St Estephe. All Bordeauxs are blends, but depending on the region, you'll find different concentrations of the grapes used in the blend.

If you're going all out on flavor, you may want to think about a Delmonico, or Prime Rib. Both of these meats are from the ribeye, the Delmonico is cut and (typically) grilled wheareas the Prime Rib is a larger portion roasted whole and then cut prior to service. With either of these recipes, you want to think Cabernet Sauvignon. Cab's are about the biggest wines you can find and you won't overpower your steak with this as the Delmonico is very marbled and richly flavorful. Look for a good Napa Valley label if you aren't used to shopping for Cab. There are other regions that produce nice Cab's but, most of the big names are in Napa. I'd recommend Silver Oak Cellars. They make Cab exclusively, and while they are failry high priced, I've never had a bad one.

Answer 4

Mouton Cadet would be good but perhaps a little pricey - but any full bodied flavoursome red would work. Italian Red, Australian Shiraz is very good with red meat. Rioja not bad either - especially if you can find the Lancorta.

You COULD have white if you are not keen on red but you are going to struggle a little to find somethnig that can carry a steak as well as a red.

A good Cabernet Sauvignon is likely to be fine for the job too. Remember to open the bottle an hour or so beforehand to let it breathe - also if you are doing a sauce with the steak, feel free to add a little ofthe wine to the sauce to "tie everything in".

Never use cheap wine to cook with - if it isn't good enough for the glass it isn't good enough for the saucepan!

Answer 5

Not to worry. Most all of the alcohol is driven off by the heat as vapor in a matter of a few minutes after you add the wine. It leaves behind all the flavoring from the wine, which is why you add it in the first place. There is a fraction of a percent let, but it is so small an amount it will have NO effect on you. Look at various flavorings, like vanilla extract. Many flavorings are made with alcohol. My little bottle of vanilla extract says it contains 9%. In places where alcohol is added after the fact, as with fruitcake and rumcake, there IS significant alcohol present because it was not heated, but rather just soaks it up like a sponge. Anything cooked or heated significantly, contains little to no alcohol.

Answer 6

A nice red wine from Weston Vinyards.

Coach

Answer 7

I hear red wine goes great with steak.

Answer 8

Don Melchor Cabernet Sauvignon - heavenly!

Answer 9

Merlot

Answer 10

I usually go with red wine for red meats and white wine for white meat.