The Science and Art of a Classic Pairing.

Cabernet Sauvignon is known for its robust structure, high tannins, and full-bodied nature, which makes it a perfect pairing for steak. The science behind this lies in how the components of both the wine and the meat interact:

• Tannins and Fat: Tannins, naturally occurring polyphenols in wine, bind to proteins. In a bold Cabernet Sauvignon, the high tannin content interacts with the rich fat of a steak, essentially softening the perception of tannins. Fat coats the mouth and mitigates the drying or astringent sensation of tannins, making the wine taste smoother.
• Acidity and Protein: The acidity of Cabernet Sauvignon also plays a key role. A well-balanced Cabernet often has enough acidity to cut through the richness of the meat, particularly with fattier cuts like ribeye. This creates a harmonious balance where the wine refreshes the palate between bites, amplifying the savory flavors of the meat.
• Intensity of Flavors: Cabernet Sauvignon, especially those from warmer climates, exhibits strong black fruit flavors (blackberry, cassis) along with earthy, herbaceous, and sometimes even smoky notes. Steak, especially when grilled or charred, mirrors this intensity with caramelized and umami-rich flavors, resulting in an elevation of both the food and wine.

Leveraging the Experience of Others

Keeping an open mind when exploring wine pairings is essential, as it fosters a deeper appreciation for the diversity of flavors and combinations available. Discussions and debates about pairings often arise because everyone’s palate and experiences are unique. What works for one person might not resonate with another, and that’s the beauty of food and wine.

Including perspectives like Scott White’s in this article highlights the value of differing viewpoints. His expertise with California Cabernets, for example, brings a unique lens to the table, reminding us that experimentation can uncover unexpected and delightful pairings. Scott and Alison White’s wine pairing dinners are epic. The Five Decade Chateau Montelena Wine Pairing Dinner was over the top.

This diversity of thought enriches the overall understanding of the science and art of pairing.

Gregory Dean, SOMM&SOMM

Specific Cuts of Steak and Cabernet Pairings

Ribeye

• Characteristics: A ribeye is richly marbled with fat, making it one of the most flavorful and tender cuts. The high fat content is perfectly suited to the strong tannins of Cabernet Sauvignon, particularly a bold Napa Cab.
• Why It Works: The fat cuts the astringency of the wine, while the wine’s acidity and bold flavors counterbalance the richness of the steak. The char from grilling also complements the smoky, spicy, and earthy undertones of the wine.
• Recommendation: Choose a Cabernet with some age on it to soften the tannins further and allow the wine’s tertiary characteristics (like leather and cedar) to pair with the steak’s charred exterior.

SOMM&SOMM Recommends: 2019 Nickel & Nickel Quicksilver Vineyard Cabernet Sauvignon, Rutherford

Scott White Recommends: 2021 Central Park West Cabernet Sauvignon

Scott's Notes: "For me wine pairing is often all about the sauce. 

But in the case of big flavored beef like ribeye or even NY strip the sauce is secondary. The beef usually is still the dominant flavor profile.

For me its more about the fat content. 

So ribeye or NY strip needs a big, high tannin + acid cab... Like Trinchero Central Park West or St Francis Lagomarsino"

New York Strip

• Characteristics: A New York Strip has less fat than a ribeye but is still marbled enough to provide a good balance between tenderness and flavor.
• Why It Works: With its slightly leaner profile, this cut benefits from a Cabernet Sauvignon with firm tannins and a more pronounced fruit-forward profile. A younger, fruit-driven Cab can bring out the savory qualities of the meat while still taming the wine’s tannins.
• Recommendation: A fruit-forward Cab from a region like Paso Robles with more pronounced black cherry and plum notes will enhance the meat’s natural sweetness while balancing the firmness of the cut.

SOMM&SOMM Recommends: 2021 DAOU Soul of a Lion Cabernet Sauvignon

Scott White Recommends: 2018 St Francis Lagomarsino Russian River Valley

Filet Mignon

• Characteristics: Known for its tenderness rather than its flavor, filet mignon has very little fat and a more subtle beefy profile.
• Why It Works (or Doesn’t): The lean nature of filet mignon requires a different approach. A high-tannin wine can overpower the delicacy of this cut. Instead, a softer Cabernet Sauvignon, perhaps one with some Merlot blended in or one that has been aged to mellow out the tannins, can provide enough structure without overwhelming the meat.
• Recommendation: Consider a Bordeaux-style Cabernet blend where the softer fruit and mellow tannins complement the lean nature of the filet without overpowering it.

SOMM&SOMM Recommends: 2021 Chateau Lecuyer Pomerol

Scott White Recommends: 2019 Mondavi PNX Pinot Noir Carneros

Scott's Notes: "Filet and to lesser extent sirloin has to be more subtle. Maybe some herbaceous notes like your old friend Silver Oak Alexander Valley. Especially with a chimichurri type sauce.  

I would lean more to pinot for filet. I know thats a safer bet.  I'm ok with traditional pairings."

When to Consider Other Wines

While Cabernet Sauvignon works beautifully with most steaks, certain situations call for different wines:

• Lean Cuts: For leaner cuts like a flank steak or sirloin, consider a wine with lower tannins and more acidity, such as a Zinfandel or Syrah. These wines bring more fruit and spice to the pairing, complementing leaner, tougher cuts that benefit from a little more juiciness in the glass.
• Delicate Preparations: If your steak is served with a light sauce or prepared sous vide, the boldness of Cabernet may overpower the dish. Opt for a more restrained wine like a Pinot Noir or even a Tempranillo, which offers depth but with a lighter touch on the palate.

Hypothetical Pairings for the Adventurous Foodie

Seared Duck Breast with Cabernet Sauvignon

• Why It Works: Duck breast is rich and flavorful, similar to steak but with a gamier profile. A high-tannin Cabernet will cut through the duck’s fattiness, and the wine’s dark fruit (blackberry, plum) will highlight the duck’s inherent sweetness. The charred crust from searing complements the wine’s earthy, smoky undertones.
• Twist: Add a cherry reduction sauce to echo the wine’s fruit character, creating an enhanced balance between the dish and the glass.

Braised Short Ribs with Cabernet Franc

• Why It Works: Short ribs are deeply flavorful and benefit from slow braising. Cabernet Franc, while less tannic than Cabernet Sauvignon, still provides enough structure to stand up to the richness of the meat. Its herbal and green pepper notes will contrast beautifully with the umami richness of the short ribs.
• Twist: Consider serving the short ribs with a dark chocolate mole sauce to play off the wine’s earthy and cocoa-like finish.

Lamb Shoulder with Cabernet Sauvignon

• Why It Works: Lamb, especially a well-marbled shoulder, is rich, earthy, and slightly gamey, which pairs excellently with the tannins of a Cabernet Sauvignon. The wine’s herbal notes (like sage or thyme) echo the common herb seasonings of lamb.
• Twist: Serve the lamb with a mint pesto or herbaceous chimichurri to highlight the green, herbal elements in the wine, creating a refreshing balance with the richness of the meat.

SOMM&SOMM Recommends: 2020 Silver Oak Alexander Valley

Scott White Recommends: 2019 Chateau Montelena Estate Cabernet Sauvignon

Spicy Korean BBQ Beef Short Ribs with Syrah

• Why It Works: The bold, spicy, and umami-rich flavors of Korean BBQ (gochujang, soy sauce, sesame oil) can overpower a typical Cabernet. Instead, Syrah’s spiciness, smoky undertones, and black fruit character make it a perfect match for the dish’s intense flavors.
• Twist: The slight pepperiness of Syrah complements the heat of the BBQ, while its softer tannins keep the pairing from becoming overwhelming.

Special thanks to fellow wine enthusiast, Scott White, for his unique perspective and insight into the art of the perfect pairing. These adventurous pairings demonstrate the interplay between fat, tannins, acidity, and flavor intensity. Understanding the science behind food and wine interactions allows sommeliers to push boundaries and craft unique, delicious experiences for the curious palate. Cheers🍷

Cover photo credit: Photo by Farhad Ibrahimzade on Pexels.com