What to drink with steak

Best match: Cabernet Sauvignon
Alternative: Malbec or Syrah
Avoid: very tannic or heavily oaked wines unless the dish is rich red meat.

Short answer: Cabernet Sauvignon. Runner-up: Malbec or Syrah.

Why it works

Tannins bind to the fat and protein in red meat, softening the wine and making the beef taste juicier.

Cut matters: ribeye with more marbling suits tannic Cabernet; leaner fillet likes softer Merlot or Pinot Noir. A peppercorn sauce favours Syrah.

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