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IT Four Cuts, Four Wine Worlds
From the tender fillet to the mighty T-bone
Every steak cut has its own character – and deserves a wine to match. A delicate fillet calls for elegance, a marbled entrecôte demands structure, and a T-bone on the bone wants a wine with backbone.
In brief — which wine goes with steak? A delicate fillet calls for elegant reds such as Pinot Noir or Blaufränkisch, a marbled entrecôte for structured wines with tannin, côte de bœuf and T-bone for correspondingly grand crus. With tartare and carpaccio: nothing heavy – freshness is what counts.
The old rule of “red wine with steak” falls short. A buttery-soft fillet mignon is overwhelmed by a massive Bordeaux – here an elegant Burgundy shines. A fat-marbled rib-eye, on the other hand, needs tannins to cut through the fat. And raw tartare cannot take heavy wines at all.
The decisive question is not “red or white?”, but: Which cut is on the plate? We have selected the right companions for every cut.
Fillet – Elegant companions for the most tender cut
The fillet is the Rolls-Royce of steaks – buttery soft, lean, with a delicate flavour of its own. This noble cut cannot tolerate wines that overpower it. Elegance and finesse are called for, rather than brute force.
Burgundian Pinot Noirs are the classic choice, but finely structured Teroldego from Trentino or silky Blaufränkisch from Burgenland also harmonise beautifully. The tannins should be ripe and polished, the fruit present but not overwhelming.
SP68 Rosso IGT Sicilia
Arianna Occhipinti showcases Sicilian elegance: Frappato and Nero d’Avola meld into a juicy, light-footed red. Cherry, herbs, fine tannins – perfect with fillet without overpowering 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 farms biodynamically at Neusiedlersee. The Alter Berg reveals Blaufränkisch at its most elegant: dark cherry, pepper, silky tannins. A companion to fillet with genuine depth.
Entrecôte & Rib-Eye – Structure for Marbled Meat
Entrecôte and rib-eye are defined by their marbling – the fat between the muscle fibres makes them juicy and flavourful. This intensity calls for wines with structure and tannin that cut through the fat and refresh the palate.
Carignan from the Priorat or Montsant, Mourvèdre from Provence or Syrah from the Rhône – these grape varieties bring the necessary power. Their tannins tackle the fat, while their spice complements the roasted aromas of the crust.
Trossos Vells
“Old vines” from Montsant – Carignan from 80-year-old vines displays depth without heaviness. Dark fruit, Mediterranean herbs, mineral freshness. A hidden gem to pair with entrecôte.
Syrah Saint-Jean VdF
Philippe Gimel crafts a soulful Syrah at Mont Ventoux. Pepper, black olives, violet – classic Rhône aromatics, yet with freshness and drinkability. The tannins grip without biting.
Dits del Terra
“Fingers of the earth” – old Carignan from slate soils, grown biodynamically. Terroir al Limit reveals the Priorat without over-extraction: mineral, complex, with a Mediterranean herbal spice.
Côte de Boeuf & T-Bone – Great Wines for Great Cuts
Côte de Boeuf, T-Bone, Tomahawk – these cuts make a statement. Aged on the bone, with a thick fat cap, intended for several people. Here the wine is allowed to play its part: Bordeaux cuvées, aged Rioja Reserva or a classic Barolo.
The bone imparts aromas during cooking, the fat cap ensures juiciness – the result is an intense flavour experience that calls for wines with complexity and maturity. This is where the great names come into their own.
Château Falfas, Côtes de Bourg AOC
Biodynamic Bordeaux without pretension. Cabernet Franc, Cabernet Sauvignon and Merlot display classic Bordeaux elegance: cassis, cedarwood, fine tannins. A genuine 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. The Cannubi comes from the most celebrated 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 at its most purist. Raw, dressed simply with egg yolk, capers and Worcestershire, or sliced wafer-thin with olive oil and Parmesan – here, the quality of the meat takes centre stage.
Heavy, tannin-rich red wines would overwhelm this delicacy. What truly shines here are light Pinots, fresh rosés or – perhaps surprisingly – vibrant Rieslings. The acidity refreshes, whilst the subtle fruit complements without dominating.
Blanc de Noirs Sekt Brut Nature 2019
Peter Jakob Kühn’s Spätburgunder Sekt – uncompromisingly dry, with fine bubbles, brioche and red fruit. The Champagne alternative to tartare: the carbonation refreshes, whilst the acidity cuts through the egg yolk.
Bourgogne “Clos de la Perrière” Monopole 2022
Chardonnay from a monopole vineyard site – a single producer owns this vineyard exclusively. Mineral, precise, with delicate citrus fruit. Burgundian elegance alongside raw beef.
Oberbergener Bassgeige Spätburgunder 2023
Franz Keller’s elegant Pinot from the Kaiserstuhl – VDP Erste Lage. Silky tannins, red cherry, and subtle spice. Served lightly chilled (14–16°C), the perfect German red wine to accompany tartare.
Frequently Asked Questions
Which wine pairs with beef fillet?
Fillet is the most tender steak cut and calls for elegant companions. Burgundian Pinot Noirs, delicate Blaufränkisch or Teroldego from Trentino are excellent matches. 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 needs tannins to be “cut through”. That is why structured wines such as Carignan, Syrah or Mourvèdre are a better match here than elegant Pinots.
Does white wine go with steak?
With a classic grilled steak, not really – the absence of tannins means the fat cannot be balanced. However, with steak tartare or carpaccio, a crisp Riesling or a full-bodied Pinot Blanc can be a fascinating alternative. The acidity refreshes the palate.
Which wine pairs with Wagyu steak?
Wagyu is exceptionally rich in fat due to its intense marbling. Here you need wines with high acidity and pronounced tannins to 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?
Not at all! Our budget recommendations show that affordable wines can pair brilliantly with steak. The SP68 Rosso with fillet or the Château Falfas with côte de boeuf prove the point: what matters is the style, not the price.
Discover All Wines to Pair with Steak
This selection shows only a portion of our recommendations. In our shop you will find over 60 wines with a steak pairing suggestion – the perfect companion for every cut.
All wines for steak