EN 
DE 
FR 
IT Four Cuts, Four Wine Worlds
From tender fillet to mighty T-bone
Every steak cut has its own character – and deserves a wine that matches it. Tender fillet needs elegance, marbled entrecôte demands structure, and a T-bone on the bone wants a wine with backbone.
The old rule „red wine with steak“ falls short. A butter-soft Filet Mignon gets overwhelmed by a massive Bordeaux – an elegant Burgundy shines here. A fat-marbled Rib-Eye, on the other hand, needs tannins that cut through the fat. And raw tartare cannot tolerate heavy wines at all.
The decisive question is not „red or white?“, but rather: Which cut is on the plate? We have selected the perfect companions for every cut.
Fillet – Elegant Companions for the Tenderest Cut
Fillet is the Rolls-Royce of steaks – butter-soft, lean, with delicate flavour. This noble cut cannot tolerate wines that overpower it. What’s needed is elegance and finesse rather than raw power.
Burgundian Pinot Noirs are the classic choice, but also fine-boned Teroldego from Trentino or silky Blaufränkisch from Burgenland harmonise beautifully. The tannins should be ripe and refined, the fruit present but not overwhelming.
SP68 Rosso IGT Sicilia
Arianna Occhipinti showcases Sicilian elegance: Frappato and Nero d’Avola blend into a juicy, light-footed red. Cherry, herbs, fine tannins – perfect with fillet without dominating it.
Sgarzon Teroldego IGT
Elisabetta Foradori has brought Teroldego to world renown. The Sgarzon matures in amphorae – the result is juicy, spicy and surprisingly elegant. Blackberry, violet and a hint of earth.
Blaufränkisch Alter Berg DAC
Gernot Heinrich works biodynamically at Lake Neusiedl. The Alter Berg showcases Blaufränkisch from its elegant side: dark cherry, pepper, silky tannins. A fillet companion with depth.
Entrecôte & Rib-Eye – Structure for Marbled Meat
Entrecôte and Rib-Eye thrive on their marbling – the fat between the muscle fibres makes them juicy and aromatic. This intensity demands wines with structure and tannin that cut through the fat and refresh the palate.
Carignan from Priorat or Montsant, Mourvèdre from Provence or Syrah from the Rhône – these grape varieties bring the necessary power. Their tannins grip the fat, their spice complements the roasted aromas of the crust.
Trossos Vells
„Old vines“ from Montsant – Carignan from 80-year-old vines shows depth without heaviness. Black fruit, Mediterranean herbs, mineral freshness. A hidden gem to pair with entrecôte.
Syrah Saint-Jean VdF
Philippe Gimel makes Syrah with soul at Mont Ventoux. Pepper, black olives, violets – classic Rhône aromatics, but with freshness and drinkability. The tannins grip without biting.
Dits del Terra
„Fingers of the earth“ – old Carignan from slate soils, biodynamically farmed. Terroir al Limit showcases Priorat without over-extraction: mineral, complex, with Mediterranean herbal spice.
Côte de Boeuf & T-Bone – Great Wines for Great Cuts
Côte de Boeuf, T-Bone, Tomahawk – these cuts are a statement. Aged on the bone, with a thick fat cap, intended for several people. Here the wine gets to play its part: Bordeaux cuvées, aged Rioja Reserva or a classic Barolo.
The bone releases aromas during cooking, the fat cap provides juiciness – the result is an intense flavour experience that calls for wines with complexity and maturity. Here the great names are fitting.
Château Falfas, Côtes de Bourg AOC
Biodynamic Bordeaux without pretension. Cabernet Franc, Cabernet Sauvignon and Merlot display classic Bordeaux elegance: blackcurrant, cedarwood, fine tannins. A real bargain.
Fincas de Ganuza Reserva
Fernando Remírez de Ganuza is a perfectionist. His Reserva from Tempranillo and Graciano shows what Rioja can do: vanilla, tobacco, ripe fruit, silky tannins. Classic and timeless.
Barolo Cannubi DOCG
Chiara Boschis runs one of the historic Barolo estates. The Cannubi comes from the most famous vineyard site: rose, tar, dried herbs, majestic tannins. A wine for special occasions.
Tartare & Carpaccio – Freshness with Raw Beef
Steak Tartare and Carpaccio showcase beef in its purest form. Raw, with just egg yolk, capers and Worcestershire, or paper-thin with olive oil and Parmesan – here the quality of the meat takes centre stage.
Heavy, tannic red wines would destroy this delicacy. Here light Pinots shine, fresh Rosés or – a surprise – vibrant Rieslings. The acidity refreshes, the subtle fruit complements without dominating.
Blanc de Noirs Sekt Brut Nature 2019
Peter Jakob Kühns Spätburgunder sparkling wine – uncompromisingly dry, fine perlage, brioche and red fruit. The Champagne alternative for tartare: the carbonation refreshes, the acidity cuts through the egg yolk.
Bourgogne „Clos de la Perrière“ Monopole 2022
Chardonnay from a monopole vineyard site – only one producer owns this vineyard. Mineral, precise, with fine citrus fruit. Burgundian elegance with raw beef.
Oberbergener Bassgeige Spätburgunder 2023
Franz Keller’s elegant Pinot from the Kaiserstuhl – VDP Erste Lage. Silky tannins, red cherry, subtle spice. Lightly chilled (14-16°C) the perfect German red wine with tartare.
Frequently Asked Questions
Which wine pairs with beef fillet?
Fillet is the most tender steak cut and requires elegant companions. Burgundian Pinot Noirs, refined Blaufränkisch or Teroldego from Trentino harmonise beautifully. Wines that are too powerful would overwhelm the delicate meat.
Why does an entrecôte need different wines than a fillet?
Entrecôte and rib-eye have significantly more intramuscular fat (marbling) than fillet. This fat requires tannins to be „cut through“. That’s why structured wines like Carignan, Syrah or Mourvèdre work better here than elegant Pinots.
Does white wine pair with steak?
With classic grilled steak, not really – the missing tannins cannot balance the fat. But with steak tartare or carpaccio, a fresh Riesling or robust Pinot Blanc can be an exciting alternative. The acidity refreshes the palate.
Which wine with Wagyu steak?
Wagyu is extremely fatty due to its intense marbling. Here you need wines with high acidity and pronounced tannins that cut through the fat. Barolo, Priorat or a mature Châteauneuf-du-Pape are ideal partners.
Does the wine with steak always have to be expensive?
No! Our budget recommendations show that affordable wines also pair excellently with steak. The SP68 Rosso with fillet or the Château Falfas with côte de boeuf prove it: what matters is the style, not the price.
Discover all wines with steak
This selection shows only a portion of our recommendations. In our shop you’ll find over 60 wines with steak pairing suggestions – the right companion for every cut.
To the shop