Four cuts, four worlds of wine
From tender fillet to mighty T-bone
Every cut of steak has its own character – and deserves a wine to match. Tender fillet calls for elegance, marbled entrecôte demands structure, and a T-bone on the bone wants a wine with backbone.
In short: which wine with steak? Tender fillet calls for elegant reds such as Pinot Noir or Blaufränkisch, marbled entrecôte for structured wines with tannin, and Côte de Boeuf and T-bone for correspondingly grand wines. With tartare and carpaccio, nothing heavy: freshness is what counts.
The old rule of “red wine with steak” falls short. A butter-soft filet mignon is flattened by a massive Bordeaux – this is where an elegant Burgundy shines. A well-marbled rib-eye, on the other hand, needs tannins to cut through the fat. And raw tartare cannot cope with heavy wines at all.
The decisive question is not “red or white?” but rather: which cut is on the plate? We have chosen the right partners for each one.
Fillet – elegant partners for the most tender cut
Fillet is the Rolls-Royce of steaks – butter-soft, lean, with a delicate flavour of its own. This noble cut will not tolerate wines that steamroll it. What it needs is elegance and finesse rather than raw power.
Burgundian Pinot Noirs are the classic choice, but finely knit Teroldego from Trentino or silky Blaufränkisch from Burgenland also pair beautifully. The tannins should be ripe and polished, the fruit present but never overwhelming.
SP68 Rosso IGT Sicilia
Arianna Occhipinti captures Sicilian elegance: Frappato and Nero d’Avola merge into a juicy, light-footed red. Cherry, herbs, fine tannins – perfect with fillet without ever dominating it.
Sgarzon Teroldego IGT
Elisabetta Foradori brought Teroldego worldwide renown. Sgarzon is aged in amphorae, and the result is juicy, spicy and surprisingly elegant. Blackberry, violet and a hint of earth.
Blaufränkisch Alter Berg DAC
Gernot Heinrich farms biodynamically on the shores of Lake Neusiedl. Alter Berg shows Blaufränkisch from its elegant side: dark cherry, pepper, silky tannins. A partner for fillet with real depth.
Entrecôte & rib-eye – structure for marbled meat
Entrecôte and rib-eye owe everything to their marbling – the fat between the muscle fibres makes them juicy and full of flavour. Such intensity calls for 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 grapes bring the power required. Their tannins take on the fat, while their spice complements the roasted flavours of the crust.
Trossos Vells
“Old vines” from Montsant – Carignan from 80-year-old vines that shows depth without heaviness. Black fruit, Mediterranean herbs, mineral freshness. An insider’s pick for entrecôte.
Syrah Saint-Jean VdF
On the slopes of Mont Ventoux, Philippe Gimel makes Syrah with soul. Pepper, black olives, violets – classic Rhône aromatics, yet fresh and easy to drink. The tannins grip without biting.
Dits del Terra
“Fingers of the earth” – old Carignan from slate soils, farmed biodynamically. Terroir al Limit shows Priorat without over-extraction: mineral, complex, with the herbal spice of the Mediterranean.
Côte de Boeuf & T-bone – great wines for big cuts
Côte de Boeuf, T-bone, tomahawk – these cuts make a statement. Aged on the bone, with a thick rim of fat and meant for sharing. Here the wine can step up: Bordeaux blends, mature Rioja Reserva or a classic Barolo.
The bone releases flavour as it cooks and the fat keeps the meat juicy – the result is an intense experience that calls for wines with complexity and maturity. This is where the great names belong.
Château Falfas, Côtes de Bourg AOC
Biodynamic Bordeaux without airs and graces. Cabernet Franc, Cabernet Sauvignon and Merlot show classic Bordeaux elegance: cassis, 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 is capable of: vanilla, tobacco, ripe fruit, silky tannins. Classic and timeless.
Barolo Cannubi DOCG
Chiara Boschis runs one of the historic Barolo estates. Her Cannubi comes from the most famous cru of all: rose, tar, dried herbs, majestic tannins. A wine for special occasions.
Tartare & carpaccio – freshness for raw beef
Steak tartare and carpaccio show beef at its purest. Raw, with nothing but egg yolk, capers and Worcestershire sauce, or sliced wafer-thin with olive oil and Parmesan – here the quality of the meat takes centre stage.
Heavy, tannic reds would destroy such delicacy. This is where light Pinots, fresh rosés or – surprisingly – vibrant Rieslings shine. The acidity refreshes, while the subtle fruit complements without dominating.
Blanc de Noirs Sekt Brut Nature 2020
Peter Jakob Kühn’s sparkling Spätburgunder – uncompromisingly dry, with a fine mousse, brioche and red fruit. The alternative to Champagne for tartare: the bubbles refresh, and the acidity cuts through the egg yolk.
Bourgogne “Clos de la Perrière” Monopole 2023
Chardonnay from a monopole – a vineyard owned by a single producer. Mineral, precise, with fine citrus fruit. Burgundian elegance for raw beef.
Oberbergener Bassgeige Spätburgunder 2024
Franz Keller’s elegant Pinot from the Kaiserstuhl, a VDP Erste Lage. Silky tannins, red cherry, subtle spice. Served lightly chilled (14-16°C), it is the perfect German red for tartare.
Frequently asked questions
Which wine goes with beef fillet?
Fillet is the most tender steak cut and needs elegant partners. Burgundian Pinot Noirs, finely knit Blaufränkisch or Teroldego from Trentino pair beautifully. Wines that are too powerful would overwhelm the delicate meat.
Why does entrecôte need different wines from fillet?
Entrecôte and rib-eye contain considerably more intramuscular fat (marbling) than fillet. This fat needs tannins to “cut” it. That is why structured wines such as Carignan, Syrah or Mourvèdre work better here than elegant Pinots.
Does white wine go with steak?
Not really with a classic grilled steak – without tannins, a white cannot balance the fat. But with steak tartare or carpaccio, a fresh Riesling or a full-bodied Pinot Blanc can be an exciting alternative. The acidity refreshes the palate.
Which wine with Wagyu steak?
Wagyu is extremely rich thanks to its intense marbling. Here you need wines with high acidity and firm tannins that cut through the fat. Barolo, Priorat or a mature Châteauneuf-du-Pape are ideal partners.
Does the wine for steak always have to be expensive?
Not at all! Our budget recommendations show that affordable wines can also go superbly with steak. SP68 Rosso with fillet or Château Falfas with Côte de Boeuf prove the point: what matters is style, not price.
Discover all wines for steak
This selection shows only some of our recommendations. In our shop you will find more than 60 wines recommended for steak – the right partner for every cut.
All wines for steak