Wine pairing with steak is as much an art as a science. The right wine can elevate the flavors, while the wrong match can clash or diminish the meal. But fear not — with a few guiding principles and a sense of adventure, you can make confident choices. And if you’re planning a night out for happy hour in Brentwood, TN, you’ll also be ready to pick a wine at the bar that enhances your steak dinner with Serrato’s Steakhouse.
Understanding the Basics
Before we dive into specific cuts, it’s helpful to know the core elements of wine that affect how well it pairs with steak:
- Body / Weight: Lighter wines (like Pinot Noir) are more delicate; heavier wines (like Cabernet Sauvignon or Petite Sirah) have more structure.
- Tannins: These are compounds that make your mouth pucker. Tannins help cut through fat and enrich meat, but too much for a lean steak can overpower it.
- Acidity: Wines with good acidity freshen the palate and cut richness.
- Fruit, Oak, and Flavor Profile: Oak-aged wines, or those with dark fruit, earthy or herbal notes, can add complexity to the pairing.
- A general rule: richer, fattier, or more strongly flavored steak cuts call for a bolder, more tannic wine. Leaner cuts invite lighter, more subtle wines.
Ribeye / Delmonico / Prime Rib
These cuts are well-marbled, juicy, and often rich with fat. They shine when paired with full-bodied wines that can stand up to their richness.
- Classic match: Cabernet Sauvignon (especially Napa or Bordeaux-style). Its bold tannins and dark fruit often complement the marbling beautifully.
- Other good picks: A big Malbec (especially from Argentina), Petite Sirah, Syrah / Shiraz, or Zinfandel.
- Fun twist: Try a robust Bordeaux blend (e.g. blending Cabernet, Merlot, Malbec) or a textured Rioja Gran Reserva.
New York Strip / Striploin
The strip is a middle ground between very fatty cuts and lean ones. It has good flavor but isn’t overwhelmingly rich.
- Go-to wines: Merlot (especially the richer, fuller styles), medium-plus Cabernet Sauvignon, or a well-structured Grenache blend.
- Alternative: A red Bordeaux (with more Merlot than Cabernet) or a St. Emilion might yield a nice balance.
Filet Mignon / Tenderloin
Filet is prized for its tenderness more than bold flavor. It’s a lean cut, so it needs a more delicate wine to highlight nuances.
- Top pick: Pinot Noir (from Oregon, Burgundy, or California). The red fruit and gentle tannins are harmonious.
- Others to try: Nebbiolo (Barolo or Barbaresco), a well-aged Merlot, or even a lighter-aged Bordeaux or Cabernet Franc.
- If you want red but bold: Go for a well-aged Bordeaux or a softer Australian Shiraz, or decant a Cabernet to soften the tannins.
Porterhouse / T-Bone
Because a T-bone or porterhouse includes both a strip and a piece of tenderloin, your wine pairing has to satisfy both textures and flavors.
- Smart approach: Pick a wine in the medium to full-bodied spectrum that has both structure and finesse.
- Good choices: Bordeaux blend (Cabernet-dominant but with softer Merlot), premium Rhône blend, a well-made Cabernet Sauvignon with some age, or even a premium Malbec.
Serrato’s Steakhouse’s Happy Hour in Brentwood, TN
Serrato’s Steakhouse offers happy hour in Brentwood, TN Monday through Friday from 3:30 to 5:30 PM, available at the bar or patio. That’s a perfect window to explore small pours, pair light bites with wine, or warm up your palate before a full dinner.
Ready to try it? Reserve a table at Serrato’s Steakhouse and explore our wine list alongside your steak choice. Cheers to delicious pairings!
