What wine goes with steak? Species with a more pronounced fat layer pair very well with rich, full-bodied and expressive red wines. Which are they? Our sommelier, who knows the secret to a perfect gourmet experience, will tell you.
Pairing steaks and wine is not easy, but thanks to his advice, you can certainly do it. But if you want to enjoy a truly perfect evening, visit Colette, where you'll find traditional rib-eye steak with authentic French Béarnaise sauce and an exclusive selection of wines direct from French vineyards."Choosing the right wine is just as important to the final taste experience as the preparation of the meat," thinks experienced sommelier Corto.
There are several types of steak, which differ primarily in which part of the animal they come from. This influences their texture and taste and, of course, the final choice of the appropriate wine. They also differ in the way they are prepared and in their taste characteristics. Each type has its own specific characteristics and is suitable for different preparation methods, from grilling to roasting or stewing.
When pairing wine with steak, Corto recommends following two basic rules. "When it comes to pairing steak and wine, I always advise reaching for a dry red. At the same time, keep in mind that leaner cuts of meat are better paired with lighter wines that let their flavors shine through."
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T-Bone and Porterhouse ask for spicy wine
Among the most famous, for example, is the T-Bone Steak, which features a T-shaped bone with meat on both sides. One side is meaty striploin (NY strip) and the other is filet mignon. "It's a very tasty steak that combines different textures," Corto adds. A similar kind is the Porterhouse Steak, which contains more filet mignon. This steak is also very popular and provides a combination of bold flavors and tenderness.
"The Porterhouse and T-Bone steaks are certainly different cuts, but both offer a delicious combination of tender filet and a firmer but tastier rib-eye steak. Pair them with an aromatic and spicy red wine. Nebbiolo and Barolo, with their strong tannins, are safe bets," the sommelier says.
Rib eye steak only with aged wine
Thanks to our chef, you can also enjoy a traditional juicy and marbled rib-eye steak, which comes from the rib of a cow, at the Colette restaurant. It has its typical rich flavour thanks to its high fat content. "Rib eye steak is made from rib-eye (high sirloin) from the Angus cow breed from Uruguay. This steak is particularly delicious because of its tender texture and the marbling of fat in the meat, which guarantees a distinctive meaty flavour," explains chef Jakub Bíro.
Avoid this:
It's hard to imagine a nice piece of red meat with a dry white wine. The acidity in particular would go very badly with the flavour and texture of the meat.
According to Cort, the perfect rib-eye steak is especially suited to aged wines that accentuate its full flavour. "Try a mature Rioja Reserva, Montepulciano d'Abruzzo or wines from the Syrah region such as Cornas or Saint Joseph."
For a strong Côte de bœuf steak, Corto advises choosing a wine based on how well the meat is cooked through. "If the meat has been roasted longer, I recommend reaching for a wine with soft tannins." Conversely, juicy, dynamic wines from the southern Rhone Valley are ideally suited to Flank Steak. These are characterised by their distinctive fruity flavours, which perfectly underline the meat's distinctive flavours and texture.
Have you started to salivate too? Don't hesitate and make your reservation now. Enjoy the best rib eye steak with Béarnaise sauce and French wine straight from Cort. J´adore!
