In the world of pairings, there is an unbeatable combination. A bottle of red wine and a big, juicy steak, is one of the greatest pleasures there is for wine lovers. To take this pairing to the next level, here’s everything you need to know.
In the world of wine, pairing is another art that you can learn to master. Clearly, the best way to do it is through practice; trial and error. But what about the theory? In fact, prior knowledge suggests that if we pay attention to the wine’s structure (i.e., its acidity, body, tannins, and sweetness), its aromas and flavors (red fruits, black fruits, herbaceous notes, earthy tones, etc.), and then consider the meat itself (the type of cut, its preparation, and the accompanying sides), the sophistication of the pairing will be higher.
The precision with which we bring together these factors will determine our experience. Without forgetting, of course, that the chances of a successful match between meat and wine are very high. This is thanks to polyphenols, better known as the tannins in wine, compounds that create astringency and a dry sensation in the mouth, and that interact positively with the protein in the meat, creating that delicious experience in the mouth. The golden rule, in simple terms, is to choose light red wines for lean cuts of meat, and more tannic wines for fattier cuts.
Here’s a summary of the differences between different cuts of meat and how to pair them:
Rib Eye
Also known as lomo vetado in Chile, this naturally tender cut is the juiciest and fattiest of them all. And considering that in the world of meat, more fat equals more flavor, the idea here is that the intensity of the wine and the flavor of the meat should match up. This makes Cabernet Sauvignon a safe bet. With its aromas and flavors of black fruits like cassis and blackberries, firm tannins, rich acidity, and a hint of smokiness, Marques de Casa Concha Cabernet Sauvignon is a robust red wine whose tannins will cut through the juiciness and richness of the meat, balancing each bite.
Filet Mignon
This is another classic cut that stands out mainly for being tender and very low in fat, which means less flavor, but it is still a crowd favorite thanks to its smooth texture. Especially when cooked to perfection. For a steak with these characteristics, light red wines work very well, ones that have the same “weight” as the meat on the palate. Marques de Casa Concha Merlot, for example, is a wine that is ample and concentrated on the palate, with soft, elegant, and silky tannins that accompany a great fruit expression on the palate, making it very appealing for lean cuts like this.
Skirt Steak (Entraña)
Very popular in Chile, this cut corresponds to the diaphragm of the animal and has a narrow and elongated shape. With a high percentage of fat and a tough skin covering it, it is cooked over high heat on the grill for a few seconds to keep it juicy. This cut, somewhat fibrous but very flavorful, pairs well with wines that are also flavorful like Marques de Casa Concha Syrah, which will contribute complex flavors of cherry, blueberries, and licorice, while its tannins cleanse the palate.
T-Bone
This traditional American cut consists of a piece that has a T-shaped bone, with one side containing Ribeye and the other Tenderloin. While the Ribeye is a piece found between the ribs of the animal (rich in fat and flavor), the Tenderloin is rather lean but very tender. For this cut, we recommend highly aromatic and flavorful red wines like Marques de Casa Concha Malbec. This vibrant wine has a lot of character and personality, making it a great match for the T-Bone.
Sirloin
This is another very popular cut for grilling because it is usually both tender and flavorful, although it has a bit more connective tissue (cartilage) than other cuts. It is relatively lean, often cut into thick steaks, and pairs well with less intense wines. For this cut, we recommend a wine with soft, silky, and elegant tannins, like Marques de Casa Concha Merlot, with delicate aromas of black fruits and subtle hints of sweet spices.
If you’re looking for pairings when grilling out this coming September 18th, don’t forget to bring this guide with you. It will help you choose wines that are guaranteed to impress your guests as well.
