Steak enthusiasts and non-enthusiasts alike have both heard the saying that steak is best paired with red wine. This is not just speculation; it’s been proven to be true and even science backs it up. Wine experts credit the fermentation process and chemicals used in making wines, together with the different compounds present in the meat.
The science behind it is that the molecules in red wine called tannins soften the fat in the meat and release its flavor. The fat then tones down the wine’s astringency, thereby releasing more fruity flavors. According to Federico Lleonart of Graffigna Wines, “What you end up with is the tannin in the wine softening the steak and the fat in the steak softening the wine. A win-win situation for both,” and rightfully so.