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Food and wine pairings don’t get much more fundamental than steak and a solid red wine. Some people are firm believers that this is because of the relationship between the tannins in a red wine and the fat and protein content in a piece of beef. Others look at it more generally, subscribing to the school of thought that more assertive dishes call for the strength of brawnier wines. 

Either way, so much of deciding how to pair a wine with steak depends upon the cut of meat and how it’s seasoned and cooked, as well as the sauce – if any – served with it. Here are eight suggestions worth a try, from medium-bodied, full-flavoured alternative varieties to tried-and-tested homegrown heavy hitters.

Teusner Avatar Grenache Mataro Shiraz, 2018, Barossa Valley, South Australia, $32.99

Kym Teusner’s Rhône-style blends are often namechecked as the cream of the Barossa Valley crop. ‘Avatar’ achieves that rare harmony of depth, drive and generosity that so many other wines strive for, but still manages to retain a sense of freshness and compulsive drinkability. Crushed raspberries, plums, currants and boysenberries leap from the glass, met with woody spices and nuanced oak on the palate, which is layered and long. A fine mesh of tannins and a tidy level of acidity complete the picture, but it’s the integrity of the old-vine fruit that remains firmly at the fore.

Campbells The Barkly Durif, 2013, Rutherglen, Victoria, $54.99

The weight and power of durif have a tendency to overwhelm even some of the biggest red-wine fans. In the hands of one of Rutherglen’s most respected producers, however, it can prove to be a wine of polish and precision. Campbells only bottles ‘The Barkly’ in outstanding years; the 2013 vintage overflows with rich, plummy fruit character. Bursts of violets and other dark fruits, like black cherries and blackberries, weave their way in, too. A slosh of acidity evens out both the sweetness and the soft, drying tannins. This wine is bold, balanced and built for hefty cuts hot off the grill.

Santa Julia Orgánica Malbec, 2018, Mendoza, Argentina, $15.99

On average, Argentinians consume more than 50kg of beef per person, per year. So, it should come as no surprise that the country’s trophy red wine often makes the perfect match for steak. Nearly everything about Santa Julia’s organic malbec screams approachability, from the pocket-friendly price tag and firmly medium body to the perfume of chewy dried fruits and fleshy mouthfeel. Figs and prunes mingle with the likes of cranberries, chocolate-covered cherries and well-worn leather, all framed by easygoing tannins and acidity. This is a no-brainer for a foolproof weeknight dinner, like a flank or minute steak.

Castello di Albola Chianti Classico, 2018, Tuscany, Italy $25.99

There’s vibrancy to young Chianti that makes it difficult to put down. This resolutely medium-bodied release opens with a rush of sour cherries, blood plums, blueberries and orange peel, revealing quieter complexities as it gushes along. While notes of baking spices, cracked pepper and tobacco leaf introduce a slightly more savoury tone, the wine remains tart and snappy through and through. The tannins are svelte and delicate, the finish much the same. No need to lay this one down – it’s resolved and ready to go right now. Stay true to the Tuscan theme and pour it with tagliata or bistecca alla Fiorentina.

Alegre y Valgañón Tempranillo Garnacha, 2018, Rioja, Spain, $49.50

Wife-and-husband team Eva Valgañón and Oscar Alegre are on a mission to re-establish a ‘village approach’ to Rioja winemaking, blending batches of tempranillo and garnacha (grenache) from small pueblos (villages) at varying elevations with different soil profiles. It is, in other words, a far cry from burly industrial Rioja driven by American oak. The best of both grape varieties positively shine here: with the purity of blue fruits and purple flowers on the one hand, and tangy red fruit, resinous herbs and dusty dryness on the other. Integrated oak and granular tannins send it out on an expressive, lifted high.

Rosi Schuster Blaufränkisch, 2017, Burgenland, Austria, $38.99

Those who are seeking intensity and depth of flavour without rip-roaring tannins and fullness of body might want to consider Austrian blaufränkisch. In 2005, Hannes Schuster began assisting his mother with winemaking at her eponymous Burgenland estate and slowly navigated their transition to organic farming and more sustainable practices. The results speak for themselves. Dark cherry, wet earth and bramble elements abound here, with an almost shiraz-like inflection of fudge and black pepper. Expect a ripple of sandy tannins and the bright, cleansing acidity of a gamay or pinot noir. This is ideal for a juicy filet au poivre or with creamy mushroom sauce.

Domaine Courbis Cornas, 2017, Northern Rhône, France, $79.99

The Northern Rhône Valley is the spiritual home of syrah, and the region’s smallest appellation, Cornas, is known for concentrated, Herculean examples. ‘Cornas’ is Celtic for ‘burnt land’, so you’ll find a tight core of graphite, charcoal and smoke buried beneath tiers of forest fruits, roses, pink peppercorns, black olives and scrubby Mediterranean herbs. This is dense and structured, for sure, but smooth and still quite youthful thanks to floral aromatics and brisk acidity. It will continue to age well for quite some time, but don’t be afraid to decant it tonight before throwing a hulking rib-eye over the coals.

Moss Wood Amy’s Cabernet Blend, 2018, Margaret River, Western Australia, $36.99

A Bordeaux by way of a Margaret River pioneer at an affordable price point that punches well above its (medium-plus) weight? You got it. Amy’s is far more stylistic and exuberant than Old World cabernet blends, with drink-now appeal in spades. All the hallmarks of cabernet sauvignon, merlot, malbec and petit verdot are present and accounted for here: stewed plums, cassis, mulberry, choc-cherry, eucalyptus and mocha, to name but a few. It’s even-keeled, luscious and almost impossibly smooth, with a pleasant amount of oak influence and slick tannins that don’t interrupt the seamless flow. Elegance epitomised.

What is the best red wine for cooking steak?

First and foremost, always cook with a wine you’d be willing to drink. Heat, however, tends to accentuate certain qualities in a wine and will almost certainly dull the complexities found in a cellar-worthy bottle. Opt for something inexpensive, fruity, young and moderately tannic, like merlot, malbec or sangiovese.

What’s better? Red or white wine with steak?

While it isn’t the be-all and end-all, the old adage that red meat pairs best with red wine definitely checks out. The body and tannins in a red wine, along with its more robust flavour, generally do a better job of standing up to a meaty, salty and fatty steak.

What is the best white wine to drink with steak?

It’s a tad unorthodox, sure, but white wines can work with steak. The nutty richness of an ‘extra brut’ Champagne, the racy acid in Chablis or a more textural option like marsanne, roussanne or viognier might be good places to start. So, too, would a riesling or semillon with substantial bottle age.

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