Best Wine with Ribeye – Buyers’ Guide

There’s nothing quite like a grilled steak during the summer, and the best wine with ribeye is sure to whet your appetite for more. But what wine should you bring to the grill? There are lots to choose from and the search can be daunting. But the good news is we’ve narrowed the list down to five.

Wild Ride Cabernet Red Wine Gift Set, 1 x 750 ml

The Wild Ride gift set comes with a bottle of Naked Winery Columbia Valley Cabernet Sauvignon 750 ml, a Ghirardelli Intense Dark Chocolate (3.5 oz.) and two wine glasses. The Cabernet Sauvignon has a smoky and elegant taste, and you get a taste of dark cherry with black currant, and aromas of praline and clove.

The Wild Ride Red Wine has a deep, rich flavor that complements the taste of ribeye. It has just the right level of complexity and richness you look for in a Sauvignon, but casual enough for the backyard.

NV Zombie Zin California Zinfandel Red Wine 750 ml

Longtime Zombie Zin aficionados will notice the new design, but it’s got the same unique taste you’ve come to love. It has a nice dark color, and the scent is a combination of dried herbs and rich, black fruits. As for the flavor, it’s a mix of cherry jam, powdered cinnamon, blackberries and a dash of pepper.

Fermentation is done in stainless steel and aged for six months to get the best flavor. The grapes are from the soils in California’s Central Valley and combined with Central Coast Syrah grapes for optimum flavor.

NV House Wine Malbec Box 3.0L

If you want some classic flavors to go along with your ribeye, check out the NV House Malbec. This is a full bodied wine with the rich flavors of peppered clove and black plums. Apart from the smooth, silky flavor, the Malbec has a distinct aroma consisting of spice, oak and blackberry.

Aside from ribeye, you can also pair Malbec up with helpings of Polish sausage, Sloppy Jones and burgers. If you’re after some classic, old world taste, the NV House Malbec is what you’re looking for.

2014 Carnivor California Cabernet Sauvignon Red Wine 750ml

The Carnivor is rich in taste and flavor, and it has a dark color deep hue. The scent is a combination of toasted oak and dark cherry, and the aromas are matched by its powerful flavor consisting of mocha, coffee and blackberry blend. There is also a bit of Petite Sirah, and the Merlot provides it with a unique smooth feel and finish.

The fruits on Carnivor are obtained from Lodi vineyards, the top winegrowing region in California for the past 150 years. Rich in flavor and texture, the dark fruity taste of the Carnivor is ideal for a porterhouse, grilled rib steak and other grilled delights.

2013 Columbia Winery Columbia Valley Cabernet Sauvignon 750mL

The Cabernet Sauvignon is a full-bodied wine with tannins and the rich flavors of black currant and blackberry, and a touch of cocoa and toasty oak. This combination of flavors gives the Cabernet a unique blend that goes well with meats, wild game, roasts and stews.

The grapes used for the Cabernet are nurtured by the cool nights and warm days in Columbia Valley. It is this unique combination that gives the wine its distinct scent and taste, providing you richly layered grapes with acidity and vivid colors.

Cabernet Sauvignon: the Red Wine King

Cabernet Sauvignon is the preferred choice of many. Ribeye and steak in general have rich flavors, and this calls for a full bodied wine. A glass of Sauvignon counterbalances the flavor not just of the meat but also the sauce, marinade and smoke. Sauvignon wines have a rich fruity taste, and its flavors complement steaks well.

Another advantage of Sauvignon is its tannins, as its alcohol level allows it to slice through the fat, giving the wine a richer taste with none of the bitterness. At the same time this helps increase the steak’s flavor as well.

Other Wines That You Can Pair with Ribeye

There are a lot of wines that you can combine with grilled steaks. Along with those that we have mentioned, you can also add Pinot Noir, Chianti, Sangiovese, Australian Syrah and Merlot to the list. What these wines have in common is they’ll give you softer reds. Of course the flavor of the wine depends on your personal preference, the steak and what else you’ll be having.

Fats in steak and other foods soften the effect of the wine’s alcohol level and tannins. So if you’re cooking medium rare or rare, the meat makes deep red wine taste smoother and somewhat lighter. If you grill steak and it’s well done, it loses the fat, and this makes the wine’s taste more pronounced.

In short, a richly flavored wine will have a more pronounced effect on your taste buds. If you cook the same steak medium rare and drank the same wine, the wine will taste lighter. This is a general guideline only: the flavor will depend also on the wine’s flavors and your taste buds, as some people don’t even notice any difference.

Ribeye in particular is great for young Cab, Malbec and Zinfandel, as is T-bone. Lean cuts such as filet have lower fat levels and work better with aged Cabernet, Pinot Noir,   Chianti or Merlot. Again these are general rules only.

If you’d rather go for wine with high acidity and moderate tannins, California Zinfandel is the best choice.  Whether it is ribeye, porterhouse or T-bone, this wine will suffice. Don’t forget also that ribeye goes well with good old sparkling wine or chilled rose. For the best results, you should chill these wines hours prior to being served.

Conclusion

These wines are perfect for ribeye, but whether it is beef, New York strip steak, porter house or filet mignon, these bottles are going to be a hit. Sure you can drink anything with your steak, but why settle for mediocrity when you can have great wine? Enjoy!

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