There’s just one thing that can amplify a memorable dry-aged steak meal that one step further – an excellently-paired wine!
For dry-aged meat, bold and full-bodied red wines like Cabernet Sauvignon, Malbec and Shiraz are natural choices.
These wines have tannins and rich flavours that can stand up to the intensity of dry-aged beef. Zinfandel, with its bold fruit and slight sweetness, can also be a good pairing, particularly for steaks with a caramelised crust.
Here’s a guide to popular wine pairings:
Cabernet Sauvignon:
This is a classic red wine choice for meat, offering a good balance of tannins, dark fruit notes and acidity, which can cut through the richness of the meat.
Malbec:
This popular Argentinian variety has a smoky, spicy profile which complements the depth of flavour of dry-aged meat cuts.
Shiraz/Syrah:
These wines, with their peppery and meaty notes, work well with char-grilled or heavily seasoned steaks.
Bordeaux blends:
Cabernet-dominant blends, such as those from Bordeaux, offer structure and elegance, perfect for balancing dry-aged rib eye or strip steaks.
Zinfandel:
This red with its bold fruit and slight sweetness, can be a good choice for steaks with a caramelised crust or sweet glaze.
Tempranillo:
For steaks aged longer, this Spanish red wine, with its earthy undertones, can be a great match.
Montalcino:
With its full body and well-structured tannins, this Italian wine can stand up to the rich flavours of dry-aged beef.
Nebbiolo:
Nebbiolo-based wine from Italy, especially when aged, can have notes or rose petals, tar and meat, making them an ideal match.
When pairing with specific cuts of meat, lighter-bodied wines are better with leaner cuts, while fattier cuts benefit from high-tannin wines.
If the steak is grilled or seasoned heavily, a wine with more robust flavours might be a good choice.
Don’t be afraid to experiment – a dry rosé or even a sparkling red can offer a refreshing contrast and unexpected complexity.
