Dining and Cooking
Steak

Any wine drinkers? If so wat do you usually reach for?

Any wine drinkers? If so wat do you usually reach for?

by Musik888

38 Comments

  2. bornincali65

    If I’m having wine and steak with the wife it’s usually a nice Malbec.

  7. Cowboytroy32

    Red blend. Justin Isosceles stays in rotation as much as steak does in my home. So about 3 times a week

    Or malbec.

  8. spicy_ass_mayo

    I take your pick, cab, granacha, malbe,Tempranillo… a Bordeaux would be a good choice too

    If you come a cross a barollo for a decent price they are great with fatty cuts- just give it an hour to open up – cuz they are tight when you pop the cork.

  10. 80burritospersecond

    Manhattan before the meal, malbec during, porter for dessert.

  12. megox

    Bro i live in the north-west of Italy. You don’t drink anything BUT red wine with your steak around here.

    If i had to tell you my go to, that would be a good ” Barbera Superiore “, or a Nebbiolo.
    When we wanna get fancy a bottle of Barolo is always a good choice.

  16. futang17

    Paso Robles and barolos has been hitting the spot for steak pairing for me lately

  18. Whaleclap_

    Nebbiolo or Barolo almost exclusively. Strongly dislike American wines.

  19. ccasey

    I like that Apothic winemakers’s blend. There’s a couple different Pinot noirs that I like to match it with too.

  21. ThreeRedStars

    Depends on the steak. Lots of pepper? Old vine Zinfandel. Sometimes a cab that will kick me in the teeth with tannins. A ribeye? Barolo, primitivo, something Italian or Argentine but not always too full bodied. A Denver or similar? Maybe something a little more fruity, like a red blend from Oregon or Washington State.

  22. Change_contract

    Netherlands:

    Bordeaux – St Emilion

    Carbernet Franc

    Cab Sauv

    Barolo

  24. allpro51

    Shiraz or a Cab Sav blend. Those pair best with a decent steak in my opinion.

  27. Coriander_marbles

    For Bordeaux, St Esteph gets you the left bank, Haut Médoc Cabernet-heavy blend but is cheaper than the Margaux. I also quite enjoy Pessac Léognan, particularly 2015/2016 Chateau Carbonnieu.

    If you serve a bit of blue cheese with the steak, you can’t go wrong with a good Barolo and creamy Gorgonzola.

    Sometimes if I’m feeling something really spicy I’ll go for a Châteauneuf-du-pape, though I prefer that with lamb or stews typically.

    I stay away from California wines because of how much the recent fires have impacted the toxicity of the soils due to all the chemical deposits that fell on many vineyards with the ash.

  29. Videopro524

    I usually go for inexpensive wines. Been liking Josh Cellars Merlot or Cab. I had a Josh white… can’t remember what it was but I liked it.
    There’s a Michigan winery called Brys Estate. There Rieslings and Rosea’s are nice. I also got a bottle of Gerwurztrminer from Verterra winery in Leland. Very nice.
    Chateau Chantel makes a lovely bubbly cherry wine. Definitely a dessert wine but not too sweet.

  32. BahnMe

    Damn guess I’m the only one who likes Pinot Noir

  35. Maka_Oceania

    Napa or a Bordeaux, depending on a few factors

  36. TutorUnusual

    Oregon Pinot Noir’s (yes even with steak)

Write A Comment