Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Meat
Steak (ribeye, strip, bistecca)
Fat, char, and protein want tannin and a little warmth. This is Cabernet country, but not only.
- Cabernet Sauvignon
Tannin binds the protein; cassis stands up to char.
- Malbec or Syrah
Dark fruit and smoke for grilled crust.
- Chianti Classico / Brunello
Sangiovese's acid cuts fat; the Italian steakhouse move.
Skip: Frail Pinot and most unoaked whites — they vanish.
Ask a Somm about this- Cabernet Sauvignon