The Best Wine Pairings for Grilled Steak

It's not surprising that you want to break out a bottle of two of big red wine to serve with steak, especially if the weather is nice enough for grilling.

The rich, intense flavors of grilled red meats pair especially nicely with tannic wines that have enjoyed some time in new oak barrels, which impart smoky, sweet notes. The fat found in cuts like New York Strip, Ribeye, and porterhouse steaks helps mellow out the astringency in bigger, bolder red wines, which makes for a smoother drinking (and eating) experience.

Not sure where to start when it comes to picking the right red wine to go with your backyard barbecue? We've got you covered.

California and Washington State Cabernet Blends

Cabernet Sauvignon from California's Napa Valley with grilled steak is a classic combination, and you can't go wrong with this pairing.

"Cabernet Sauvignon, in general, is a wonderful food pairing partner at the table, writes Food & Wine contributor Brian Freedman. "Its higher levels of tannin and its ability to express oak aging make it a perfect accompaniment to meat; from grilled beef steaks and lamb chops to roasted duck, savory stir-fries, and more." 

For wines that are a little more interesting (and tend to offer better value), look for Cabernet blends from lesser-known regions like Paso Robles (also in California) and Walla Walla in Washington State.

Bordeaux Blends

If you prefer European-style wines, red Bordeaux blends, which are typically comprised of Cabernet Sauvignon, Merlot, Cabernet Franc, and smaller quantities of Petit Verdot and Malbec, are a good bet.

Relative to their Californian counterparts, these wines tend to have more acidity and tannins, which provides the structure that many diners appreciate alongside a rich, buttery steak sauce. The somewhat savory flavors in Bordeaux blends can also be great with an herb-laden condiment, like creamed spinach.

For affordable Bordeaux blend wines that are dominated by Cabernet Sauvignon, look for wines from Left Bank appellations like Haut-Médoc or Graves.

Malbec

Steak is as ubiquitous in Argentina as burgers are in the United States. In Argentina, you'll almost always find bottles of local Malbec on the table, which happens to be a great alternative to Cabernet Sauvignon.

Our favorite red wines from Chile and Argentina include plenty of Malbecs, as well as Carmenére and Garnacha (also known as Grenache).

Zinfandel

If you're rubbing your steak with sweet spices or brushing it with a dried chile sauce like mole, try berry-rich Zinfandel from California.

"Zinfandel does well in warmer temperatures, develops enough sugar to produce wine of often serious power and richness, and is incredibly food-friendly, especially alongside spicy or sauce-slathered grilled or barbecued meats," writes Freedman. "Given its often higher alcohol, it's best to serve Zinfandel slightly cooler than room temperature: 20 minutes in the refrigerator will work wonders. Serving it too warm will highlight the alcohol, which will run the risk of overwhelming the other nuances of the wine."