Wine and steak tartare: 2 perfect matches

What Wine to Pair with Steak Tartare?

Here are some tips to help you choose the perfect wine and savor your steak tartare to the fullest.

The Classic Pairing: A Red Wine from Bordeaux or Languedoc

It’s no surprise that red meat pairs beautifully with red wine! However, the ideal wine can vary depending on the type of meat and its preparation. For steak tartare, the defining characteristic is its very tender and melt-in-the-mouth texture. In terms of flavor, the meat can sometimes seem bland. The richness of steak tartare comes from its seasoning: capers, mustard, Tabasco, onions, and Espelette pepper. Given this, the wine must be robust enough to counter the spiciness of these condiments, while avoiding overly tannic wines that might overpower the delicate taste of the meat. The classic choice here is often a Bordeaux wine, especially one made from Merlot, such as a Saint-Émilion or a Graves. A red wine from Languedoc, crafted from Grenache Noir and Syrah, also pairs wonderfully.

The Original Pairing: Rosé with Steak Tartare…

While red wine is traditionally considered the best match for steak tartare, there’s no harm in enjoying this spring dish with a well-chilled glass of rosé. Some rosés pair surprisingly well with steak tartare. Notably, Clairet, a prominent rosé from the Bordeaux region, is a great choice. Clairet is unique in its composition and structure compared to other rosés. Mainly made from Merlot, Cabernet Franc, or Cabernet Sauvignon, Clairet boasts an expressive red fruit aroma and a generally more tannic structure than other rosés. These characteristics make it an excellent partner for steak tartare, as it competes well with the spiciness and adds the freshness needed to enhance the meat’s flavor.

FAQ - Wine and steak tartare

Which red wine goes with steak tartare?

Choose a supple red without aggressive tannins that can stand up to the bold seasoning. A merlot-led Bordeaux, such as Saint-Émilion or Graves, is the safe bet. A Grenache-Syrah from Languedoc handles the job just as well.

Can you serve a rosé with steak tartare?

Yes, as long as the rosé has some backbone. Bordeaux Clairet, more structured and deeper in colour than a standard rosé, copes with the capers and mustard while keeping its freshness. It is the plate's more original match.

Why does Clairet work so well with this dish?

Made from merlot, cabernet franc or cabernet sauvignon, Clairet shows a red-fruit nose and a firmer frame than usual rosés. That gentle grip answers the tartare's spices without overwhelming the raw beef.

Can white wine be paired with steak tartare?

White is not the classic choice for raw beef, though a lively, taut white can work when the tartare is mildly seasoned. A light red and Clairet remain the most coherent matches for the richness of the seasoning.

At what temperature should these wines be served with tartare?

Serve the Clairet rosé well chilled, around 8 to 10 °C, to highlight its freshness. For the Bordeaux or Languedoc red, aim for 15 to 17 °C to keep the fruit lively without emphasising the alcohol.