I love a good steak night at a restaurant, especially with a big group of family or friends. But pairing wines with steak isn’t as easy as we expect, especially when you’re ordering wine for the entire table. Some people will be having their steak basted in a lekker sweet-and-tangy kind of sauce (you know us Saffas love our ‘chutney of glad nie‘ vibes), while others will be getting something more classic, like a chargrilled steak. And let’s not forget about those who prefer to skip the steak and go with a schnitzel instead. So what do you order off the wine menu?
Pairing wines with steak isn’t as easy as we expect, especially when you’re ordering wine for the entire table.
Well, to start, I always suggest bubbles. It gets your mouth watering, getting you in the mood to eat and drink some more. Plus, it pairs with almost anything, so you can order a variety of steakhouse starters for the table – from fried calamari and steak bites to Caesar salad and sticky wings. Then, when everyone decides on their steak (or schnitzel) for the mains, you grab the menu, and you search for these three varieties: Pinotage, Grenache, or Cabernet Sauvignon.
In South Africa, these three are your safest bet to pair with a variety of steak styles.
For example, if someone is having the basted steak, a Pinotage that’s seen some new oak will match the sweetness of the sauce and enhance the flavour of the steak. If someone is having a plain chargrilled steak with chimichurri, the Grenache is going to pick up all those great herbs and spices and explode with flavour in your mouth. And lastly, who doesn’t love a great Stellenbosch Cabernet Sauvignon with a steak? It’s my go-to because it matches a juicy steak so perfectly – and the best ones also go ridiculously well with the salty fries, too.
I hope this little trick helps you have the best experience the next time you visit a steakhouse. If you’re ever in doubt, you have me on speed dial – just give me a shout, and I’ll guide you in the right direction. Or if there’s a sommelier on the floor, be sure to ask their advice. There’s always something special about getting a personal recommendation.
Cheers to more great wine moments – let’s keep our restaurants going strong this winter!
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About Lauren Segers-Jewell
I believe people, wine, and food are among life’s greatest pleasures, and creating spaces to taste, learn, and connect is at the heart of what I do. I’m a wine writer, judge, and businesswoman invested in the South African wine industry, heading up local sales at Brice & Burnett. I also founded the Kak Fancy Supper Club and a tasting group exposing the next generation to global benchmarks and new perspectives. Through my work, I aim to shift our relationship with alcohol away from excess and towards appreciation, context, and connection – offering a look into the wine world through real experiences around the table.
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Steak night made quick and easy! Wine hacks for the win(e)! Thanks Lauren! :)x