So you bought a nice steak…

So you bought a nice steak…

February 09, 2018

Friends are coming over. You’ve been to the butcher’s. Had a bit of a yarn. Mused over the different cuts, um-ing and ah-ing at the idea of spending a bit more cash to get a really nice bit of meat. You finally decide, a delicious and amazingly tender fillet steak, which you can prepare with just a light bit of seasoning, to let the flavour really shine through.

So, now what? Have you considered what you would drink with that?

It’s common knowledge that different wines ‘match’ different foods, and if you get it right, the results can be fantastic... with the flavours enhancing each other in turn. This Utopian idea isn’t as hard to achieve as you might think, and it’s a great concept to keep in mind when you’re entertaining important (or just fussy!) guests. You can easily summarise that white wines go with white meats (chicken and fish), and red with red meats - but of course not all dishes and not all wines are made equal.

With steak, the general rule of thumb is you can get bigger, bolder reds to match the heaviness of the flavours of the meat. Shiraz, Cabernet Sauvignon, Malbec or even a Spanish Tempranillo can all work really well. Because of this, if your meat is lean, go for a lighter red, and if it’s a cut with a bone or something a bit fattier, it will have a heavier flavour and texture, so go big or go home with the wine match as well.

If you’re reading this and you’ve already splashed out on a great quality piece of beef, no need to research the depths of the internet for the best, locally-available wine match... we’ve done most of the hard work for you! We have a comprehensive guide coming on a few great wines you might find in speciality bottle shops, as well as some fantastic bargains you can get in most Kiwi supermarkets. Sign up to our newsletter in the page footer to stay in the know. Either way, no matter where you are in the Land of the Long White Cloud, your steak needn’t suffer!

In the meantime, check out some of our suggestions below - both of which you can pick up for around $25 a bottle:

  • Pepperjack Cabernet Sauvignon, Barossa Valley, Australia
    This wine has been well-awarded, and received great critic reviews from those in the know - but that’s not the only reason you should buy it! It’s a typical bold Australian Cabernet Sauvignon, rich and intense, matching a flavoursome cut of beef so well it’s like they were star-crossed lovers. Keep in mind that the leaner the meat, the lighter the wine needs to be - so this bottle will be at its most flash with a cut from the bone, or something with a bit of marbled fat such as wagyu. As a bonus, Pepperjack is hugely popular, so you should be able to find the drop at your local supermarket as well as your speciality wine shop round the corner. Bonus.

  • Bleasdale Bremerview Shiraz, Langhorne Creek, Australia 
  • One of the stellar wines we had in our December box that went out to our subscribers, this red really is a stunning match to grilled steak and spicy lamb cutlets done to perfection on the barbecue. Like the Pepperjack, this wine comes from Aussie. A typical bold, beautiful Shiraz with flavours of spices, smokey oak and rich fruit, the only drawback might be that it’s a little harder to find, so you might have to go to your local specialist wine store in order to pick it up. If you’re keen, you can cellar this drop, with great drinking any time from now through to 2030 - but we bet it won’t last that long!

Don’t forget to sign up to our newsletter below if you want full cheat sheets and more information on all things wine - without all the pomp and fluff.

Cheers to that!




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