Which wine goes with steak: why tannic reds work, the best Italian picks by cut from ribeye to filet mignon, plus budget bottles and the 20-minute rule.
The best wine with steak is a dry red with firm tannins, such as Brunello di Montalcino, Bolgheri Rosso, Barolo or Aglianico.
For a grilled ribeye or T-bone, pour a Brunello di Montalcino or a Chianti Classico Riserva. That is what Tuscans drink with bistecca alla fiorentina. If you like Cabernet Sauvignon with steak, the closest Italian answer is a Bolgheri red from the Tuscan coast. For a lean filet mignon, choose a softer red such as Barbera or Etna Rosso. On a budget, a Montepulciano d'Abruzzo or a Primitivo costs about $12–25 and works with any grilled steak.
Steak is rich in protein and fat, and red wine has tannin. The two balance each other.
Bistecca alla fiorentina is a thick T-bone grilled rare over embers. In Tuscany, the wine is Sangiovese. Brunello di Montalcino is 100% Sangiovese and is aged at least five years before release. It has cherry, leather and earthy notes, with firm tannins and high acidity. Expect about $50–100. For less, a Chianti Classico Riserva (about $25–45) or a Rosso di Montalcino (about $25–40) gives the same style in a lighter form.
Bottles to try: Brunello di Montalcino Col d'Orcia, Brunello di Montalcino Fattoria dei Barbi, Chianti Classico Riserva Castello di Volpaia. More in our Brunello guide.
If your favorite steak wine is a Napa Cabernet, start here. Bolgheri, on the Tuscan coast, makes reds from Cabernet Sauvignon, Merlot and Cabernet Franc. They taste of blackcurrant, plum and herbs, with ripe, firm tannins. They suit ribeye and strip steak. Bolgheri Rosso costs about $25–60. Top bottlings such as Sassicaia cost several hundred dollars.
Bottles to try: Bolgheri Rosso 'Il Bruciato' Guado al Tasso, Bolgheri Rosso 'Le Serre Nuove' Ornellaia, Sassicaia Tenuta San Guido. See our Super Tuscan guide.
Nebbiolo from Piedmont is pale in color but has high tannin and high acidity. It smells of roses, cherry and tar. That structure needs fat, which makes Barolo and Barbaresco great with a ribeye or a rich braise. Choose a bottle with some age: young Barolo can be very drying. Barolo costs about $50–100; Nebbiolo d'Alba is a softer option at about $20–35.
Bottles to try: Barolo Borgogno, Barolo Brovia, Nebbiolo d'Alba Bruno Giacosa. More in our Barolo guide.
Aglianico is a dark, tannic grape from southern Italy. Taurasi in Campania and Aglianico del Vulture in Basilicata are the best-known wines. They taste of black cherry, plum and smoke, with very firm tannins and fresh acidity. Expect about $25–60.
Bottles to try: Taurasi 'Radici' Mastroberardino, Aglianico del Vulture 'Titolo' Elena Fucci. See our Aglianico guide.
Amarone della Valpolicella is made from partly dried Corvina grapes. It is full-bodied, often 15% alcohol or more, with ripe cherry, raisin and spice. It can overpower a plain steak but handles a blue cheese sauce. Amarone costs about $50–100. Valpolicella Ripasso, made by refermenting Valpolicella on Amarone skins, is a lighter version for about $20–35.
Bottles to try: Amarone Classico 'Costasera' Masi, Amarone Classico Allegrini, Valpolicella Ripasso Classico Superiore Speri. More in our Amarone guide.
Montepulciano d'Abruzzo is dark and soft, with plum, black cherry and enough tannin for a weeknight steak. Primitivo, the same grape as Zinfandel, is riper and jammier. Primitivo di Manduria from Puglia suits a peppery or barbecued steak. Both cost about $12–25.
Bottles to try: Montepulciano d'Abruzzo Masciarelli, Montepulciano d'Abruzzo La Valentina, Primitivo di Manduria 'Sessantanni' San Marzano.
Red is the classic choice. If you don't drink red, choose a full-bodied white such as an oaked Chardonnay or a Fiano, or a dark rosé such as Cerasuolo d'Abruzzo.
Cabernet is better with fatty cuts like ribeye. Pinot Noir is better with lean filet mignon, which a big Cabernet can overpower. In Italian terms, that means Bolgheri for ribeye and Pinot Nero or Etna Rosso for filet.
Yes, especially with filet mignon and sirloin. Merlot has softer tannins than Cabernet, so it is gentler on lean meat. In Italy, it is often blended with Cabernet in Bolgheri.
Chill red wine in the fridge for about 20 minutes before serving, and take white wine out about 20 minutes before. Most homes are too warm for red wine, which then tastes alcoholic. Most reds show best at about 60–65°F (16–18°C).
After searing the steak, pour a glass of dry red into the hot pan. Scrape up the browned bits, reduce by half, then stir in a little butter. Use a wine you would drink, and serve the same style at the table.
What is the best wine with steak?
A dry red with firm tannins. Good Italian choices are Brunello di Montalcino, Bolgheri Rosso, Barolo and Aglianico.
What is the best red wine with ribeye?
A structured, tannic red such as Barolo, Brunello or a Cabernet-based Bolgheri. Ribeye's fat softens the tannin.
What wine goes with filet mignon?
A softer, lighter red such as Barbera, Etna Rosso, Pinot Nero or Merlot. A big, tannic red can overpower the lean meat.
What is the best Italian red wine with steak?
Brunello di Montalcino is the classic Tuscan match. Bolgheri reds are closest to Cabernet Sauvignon.
What is a good cheap wine with steak?
Montepulciano d'Abruzzo or Primitivo. Both are soft, dark and fruity, and most cost about $12–25.
Why does red wine go with steak?
Tannin in red wine balances the fat and protein in steak. The meat also makes the wine taste smoother.
Production rules and official information from the consortia of the wines in this guide: