The 5 Biggest Wine Pairing Mistakes People Make with Steak

As a certified sommelier who has developed wine programs for steakhouses across the country, I've witnessed every pairing mistake in the book. Some are harmless preferences; others genuinely diminish both the wine and the meat. Here are the five mistakes I see most often — and how to avoid them.

Mistake #1: Serving Wine Too Warm

The phrase "room temperature" for red wine dates to a time when rooms were cold stone castles at 60°F, not modern homes at 72°F. Warm wine tastes alcoholic and flabby; the fruit becomes jammy and the structure disappears.

The Fix: Serve reds at 60-65°F. If your wine has been sitting out, 15 minutes in the refrigerator will bring it to proper temperature. The wine should feel cool to the touch, not warm.

Mistake #2: Going Too Light

A delicate Pinot Noir gets completely overwhelmed by a well-marbled ribeye. The tannins are too soft, the body too light, and the steak's intensity buries the wine's nuance.

The Fix: Match intensity to intensity. Fatty, bold-flavored cuts need bold, tannic wines. Save that beautiful Burgundy for filet mignon or another tender, mild cut.

Mistake #3: Ignoring the Sauce

A wine that pairs beautifully with plain steak might clash terribly with béarnaise or peppercorn sauce. The sauce often has more impact on pairing than the meat itself.

The Fix: Consider the complete dish. Cream sauces want wines with acidity (white Burgundy works). Peppercorn sauce loves Syrah. Chimichurri needs something that can stand up to acid and herbs.

Mistake #4: Overthinking It

I've watched people agonize over pairing decisions when any of five wines in their cellar would work perfectly well. Perfect is the enemy of good — most quality red wines pair reasonably well with most steaks.

The Fix: Trust your instincts. If you like the wine and you like the steak, you'll probably enjoy them together. Pairing is about enhancement, not perfection.

Mistake #5: Forgetting to Taste First

Wine evolves — that bottle you bought five years ago isn't the same wine anymore. Always taste before committing to a pairing, especially for special occasions.

The Fix: Open the wine 30 minutes before dinner. Taste it. If it's not what you expected, you have time to adjust. Corked wine, oxidized wine, or wine that's simply past its peak will ruin the meal.