What white wine goes with a ribeye steak?
I’d suggest a full-bodied (and oaky) Chardonnay, Viognier or Marsanne. A mature white Rioja, or even an older Riesling might work. And I love Champagne or sparkling wines with steak (and especially steak tartare).
What wine goes well with grilled steak?
The Best Wine Pairings for Grilled Steak
- California and Washington Cabernet Blends. Napa Valley Cabernets with grilled steak are a classic combo, and you can’t go wrong with this pairing. …
- Bordeaux. …
- Malbec. …
What is a good drink with steak?
Best Drinks to Pair With Steak
- What Makes a Drink Good With Steak?
- The Classic: Red Wine.
- Old Fashioned.
- Bloody Mary.
- Dark Beer.
- Ginger and Pear Punch.
- Berry Syrup.
- Final Thoughts.
Is beer or wine better steak?
When it comes to steak and beer, robust cuts like the Ribeye or Hanger Steak go great with dark beers like a stout or porter. While less robust cuts such as the Flank or Top Round Steak go well with Pilsners and Lagers.
Does pinot noir go well with steak?
Most Pinot Noir wines tend to sit at the light to medium-bodied end of the spectrum, and its profile is often therefore paired-up with lighter meats. Yet Pinot Noir’s natural acidity and bright, red berry fruit can work with your steak dinner, depending on the style and the cut.
Can you drink white wine with steak?
You totally can drink a white wine with your delicious slab of meat. … Patrick suggests going for a chenin blanc or another full-bodied and fruity white wine to pair with steak. The goal is to find a white that mimics the robust qualities of your typical reds.
What white wine goes well with steak?
How to Pair Steak with White Wine
- Chardonnay. Many white wines cannot stand up to red meat, but Chardonnay is an exception. …
- Sauvignon Blanc/Sancerre. An unexpected wine choice to pair with steak is a highly acidic Sauvignon Blanc or cool Sancerre (made from the same grape). …
- Champagne. …
- Riesling. …
- Pinot Gris/Pinot Grigio.
Can white wine go with red meat?
Red wines typically pair well with red meat because meat stands up to the tannins, but you can substitute rich, full-bodied whites. White wines tend to have more acidity than reds, which can counterbalance rich foods and cut through heavy notes, especially when a dish is served with a sauce or in a stew.