The Perfect Pairings: Chamberlain's Steak and Wine
At Chamberlains Steakhouse, we believe that the perfect meal entails not just an amazing steak but sophisticated wines to enhance the flavor of our dishes. Understanding the art of pairing steak with wine can transform any regular meal into an unforgettable experience.
The Basics
The goal of pairing wine with steak is to compliment the meat’s flavors, enhancing the overall taste and enjoyment. With all of the factors that contribute to the quality of a meal, we want to focus on the prime ones. For steaks, the prime factors to consider are steak cut, marbling, and seasoning. For wines, you would want to focus on the wine’s body, tannins, and acidity.
The Pairings
With many options from both steaks and wines, it takes a lot to understand how everything can mix so smoothly. Let’s take a look at what steaks and wines work best together:
Filet Mignon and Pinot Noir- Filet Mignon, known for its tenderness and subtle flavor, pairs beautifully with Pinot Noir. The light to medium body of Pinot Noir, along with its fruity and earthy notes, complements the delicate texture of the filet without overpowering it. At Chamberlain's, our Filet Mignon served with roasted garlic mashed potatoes and parmesan truffle grits is a perfect match for a glass of Pinot Noir from Oregon or Burgundy.
Ribeye and Cabernet Sauvignon- For those who prefer a richer, more marbled cut, the Ribeye is a classic choice. The intense flavor and higher fat content of a Ribeye call for a wine with robust tannins to cut through the richness. A Cabernet Sauvignon, particularly from Napa Valley, is ideal. The bold structure and dark fruit flavors of the Cabernet enhance the juicy, flavorful profile of our Prime Ribeye.
New York Strip and Merlot- The New York Strip offers a balance of tenderness and robust flavor, making it versatile for wine pairing. A Merlot, with its smooth tannins and notes of plum and black cherry, complements the strip steak's richness without overshadowing it. Our New York Strip, paired with a Washington State Merlot, makes for a harmonious and satisfying combination.
Porterhouse and Zinfandel- The Porterhouse, combining the tenderloin and the strip, benefits from a wine that can handle its complexity. Zinfandel, with its bold fruit flavors and spicy undertones, pairs well with the Porterhouse's dual textures and flavors. Our 24 oz. Porterhouse, served with a side of steamed asparagus with lemon butter, pairs excellently with a robust California Zinfandel.
Other Factors
Although both are important to a good experience, steak, and wine aren’t the only components of a meal. Sides and sauces are just as important, which is why at Chamberlain’s we bring you these offerings as well. Our parmesan truffle grits or roasted garlic mashed potatoes add a creamy element that pairs well with a buttery Chardonnay or a full-bodied red. Similarly, our rich au jus and horseradish cream sauces can enhance the steak and wine pairing experience.
Elevate Your Dining Experience at Chamberlains
At Chamberlains Steakhouse, we believe that your dining experience can be elevated to new heights with just the right pairings. You’d be surprised at how magical it can feel to have your steak and wine blend harmoniously and open your eyes to a whole new world. Whether you’re enjoying a tender Filet Mignon or a robust Ribeye, our expert recommendations ensure that each bite and sip complement each other perfectly. Next time you visit, ask our knowledgeable staff for wine-pairing suggestions to make your dining experience truly exceptional.