Beyond Cabernet: Rethinking the Perfect Wine for Steak
Aug 24, 2026
A trio of wines joined two different cuts of steak for a Sunday night feast.
Cabernet Sauvignon was always the easiest call to make when steak was on the menu.
I’d approach the butcher’s meat case with an eye on the perfectly marbled ribeye or the filet that looked like silk resting beside all the other fine cuts.
Whether searing the perfect steak at home or thumbing through the Cabernet section of the wine list at a favorite restaurant, selecting the wine was automatic—a two-foot layup that even the most washed among us could knock down during a game of H-O-R-S-E.
Yet this weekend, my mind wandered. I wanted to challenge the automatic choice. What if Cabernet wasn’t the answer?
Sometimes it’s fun to put a favorite playlist on shuffle, shake things up, and see what comes next. So an herb-crusted tenderloin filet, seasoned with rosemary, thyme and garlic, and a New York strip coated in an earthy, bittersweet coffee rub found new dance partners in the glass.
Consider them the shuffled songs of steak pairings. The results sent me down a rabbit hole and made me reconsider my go-to wine for steak.
Le Vigne’s “Nikiara,” 2021 a blend of 55% Cabernet Sauvignon, 23% Petit Verdot, 17% Cabernet Franc and 5% Merlot, is juicy with black cherry, plum and hints of cocoa. Silky smooth, with well-integrated tannins that allow the fruit to shine, it snuggled up nicely to the filet. The rosemary, thyme and garlic rub provided a savory counterpoint to the wine’s secondary notes of tobacco and baking spices.
The filet hit a 600-degree skillet, creating a deeply browned crust while keeping the center tender. Its rosemary, thyme and garlic rub added a savory, aromatic layer, while the New York strip’s earthy, bittersweet coffee rub called for a wine with a little more muscle.
Showcasing Merlot as a versatile food-pairing champion, the 2023 Madame de Beaucaillou Haut-Médoc brought an Old World sensibility that allowed it to hold hands with the Caesar salad, twice-baked potatoes, earthy mushrooms, dinner rolls and even the chocolate fudge cake served for dessert. Its cherry flavors, chewy tannins and floral notes lifted every part of the meal. If pressed, I’d favor it with the filet—but it was a close call.
The 2022 Fresno State Tempranillo, made with fruit from Toca Madera Vineyards in Madera County, was simply fun to open. Like the Madame de Beaucaillou, its modest 13.4% alcohol made it a food-friendly red. Brimming with acidity, dark fruit and savory notes, it found a perfect place beside the coffee-rubbed New York strip. The strip wasn’t as silky as the filet, so I wanted a bolder wine with a little edge.
The fact that the wine was crafted by Fresno State students added another fun talking point, and offered a glimpse into the style the next generation of winemakers may pursue.
Next week, we’ll explore my favorite cut, the ribeye, and once again think beyond the expected wine pairing. What does a fatty, salty and beautifully marbled steak really want in the glass?