Dining in out restaurants like Fogo de Chao can also mean learning how to pair a glass of red wine with your steak. While most fine dining restaurants have wine sommeliers available, sometimes you might want to look good and impress your date with your wine pairing know how.
Unfortunately, it is not as easy as counting one, two, three. If you wish to look and sound like a pro in wine and steak pairing, here are a few tips and rules you might want to remember on your next date.
The Classic Combo: California or Washington Cabernet blends with grilled steak.
If you wish to avoid any conundrums during date night, stick with the time-tested classic combo. With this pairing, you can never go wrong. Napa Valley Cabernets or Bordeaux style wines from regions like Paso Robles of California and Walla Walla of Washington state will always be a winner in every Master Sommelier’s book.
When in doubt, try European Red Bordeaux.
Feeling a little bit adventurous? Try a blend of Cabernet and Merlot to pair with your medium rare ribeye steak. These types are more acidic and have better structure or tannins than the well-loved California red wines. It goes well with savory flavors and herb-laden side dishes. Haut-Medoc and Graves are affordable Bordeaux you wouldn’t need to break your savings in.
Feeling a little light? Try champagne.
If ever you are served with a salty steak, pairing it with champagne can help douse the sodium a little bit. Champagne, Spanish cava, and other dry, sparkling wines have a touch of sweetness in it, making it extra refreshing when taken with salty dishes.
Trying a sweet-spicy barbecue marinade on your steak? Pair it with a glass of Malbec.
Bold drinks such as Malbec, Cotes-du-Rhone, or Shiraz are perfectly paired with dishes that are heavily spiced with barbecue sauces. These wines have big and bold flavors that will not get lost from the sweet, spicy, and saucy taste of barbecue.
Dry rub steak with spices is best eaten with Zinfandel.
Berry-flavored Zinfandel from the state of California can work well with the sweet spices or dried chile sauce of dry rub steaks. It has low tannins making it rich enough to go well with this type of steak. Similarly, it can be drank with any steaks marinated with barbecue sauce, like ribs, or other sweet sauces.