Wine for Grilled Steak
Charred, juicy steak demands a red with enough structure and dark fruit to match its richness.
The principle
Match intensity and protein with tannin, which cleanses the palate between bites.
What to reach for
- Full-bodied red
- Bold Cabernet
- Malbec
Avoid: Light, low-tannin reds that will be overwhelmed by the meat.
Why it works
- Tannin binds with protein, refreshing your palate for the next bite.
- Dark, brooding fruit echoes the steak's char and savour.