Wines for a ribeye: 6 reds worth opening for a steak

Steak wants tannin. That's the whole game. The protein and fat in a well-cooked ribeye coat the palate; tannic wines cut through that coating and refresh the bite. Wines without tannin — light Pinot, crisp Beaujolais, most whites — don't have the structural answer and end up tasting watery next to the meat.

So we're looking for grip. But not punishment. The best steak wines have grippy tannins and enough fruit to flatter the char on the meat. Here are six we'd open.

1. Côte-Rôtie

Northern Rhône Syrah with a small percentage of Viognier blended in. Smoky, peppery, structured. Producers to look for: Rostaing, Jamet, Ogier. Around $80–$150.

2. Brunello di Montalcino

Sangiovese at its most muscular. Dark cherry, leather, dried herb. Pairs especially well with a ribeye finished in butter. Il Poggione, Le Chiuse, Conti Costanti. Around $70–$120.

3. Aged Rioja Gran Reserva

Tempranillo with a decade in barrel and bottle. Soft tannins, but flavours of leather, dried fig, and tobacco that you don't find anywhere else. López de Heredia, La Rioja Alta 904. Around $60–$100.

4. Madiran

The most tannic French red you'll find. Tannat grape, southwest France. Almost rude with anything but red meat. Château Montus is the obvious entry point. Around $35.

5. Mendoza Malbec, single vineyard

Not the supermarket Malbec. Look for high-altitude, single-vineyard expressions — Uco Valley above 1,200m. Catena Zapata Adrianna, Achaval-Ferrer Finca Mirador. $50–$200.

6. And the Cab

If you're going to drink Cabernet with steak, drink Ridge Monte Bello or, on a budget, the Ridge Estate Cab. American Cabernet that hasn't lost its acid. About $50–$300 depending on the bottling.

One temperature note

None of these wines wants to be served at room temperature in a hot kitchen. 17–18°C. If your kitchen is warm, put the bottle in the fridge for fifteen minutes before you pour.