The Connoisseur's Steak Pairing Twelve Collection
The art of pairing wine with steak goes beyond simple enjoyment—it’s a synergy that elevates both the meal and the wine. At Sommelier's Choice, we’ve been a key partner to Hawksmoor restaurants for nearly 20 years, where we’ve experimented with countless wine and steak pairings and even created bespoke blends with our producers. This carefully curated selection of 12 red wines reflects the culmination of that experience, offering a range of Old and New World wines that are particularly well-suited for pairing with steak.
Old World wines often showcase a balance of fine tannins and vibrant acidity, helping to cleanse the palate and complement the richness of meat, while New World wines bring ripe fruit flavours and bold structures that pair beautifully with steak’s natural intensity. The tannins in red wine act as a counterbalance to the fat in steak, cutting through the richness and sharpening the flavours, while acidity helps to lift the palate and create a long, satisfying finish.
Each wine in this collection has been carefully selected by Tim to showcase this harmonious relationship between wine and steak, from the bold Rosso Braida that enhances the marbling of a ribeye, to the silky Morgon Les Charmes that elevates the tenderness of a fillet. Whether you’re indulging in a classic sirloin or exploring the decadence of a porterhouse or chateaubriand, this collection offers the ideal pairing for every cut of steak. One note of caution: sauces can dramatically alter the steak and wine pairing, so we recommend serving them separately to fully appreciate the balance between the wine and the meat. Bon appétit!
1 x Braida di Giacomo Bologna "Rosso di Braida" DOC Monferrato Rosso 2020
"A bold and structured wine with intense aromas of dark berries, black cherry, and a hint of spice. The palate is robust, with firm tannins and a long finish that adds depth and complexity."
Key fact: We blend this wine ourselves to perfectly pair with steak. Barbera for freshness and fruit with some added Cabernet Sauvignon and Merlot for extra weight.
Recommended cuts: ribeye, sirloin, rump.
1 x Morra Gabriele DOCG Barbaresco 2019
"Elegant and aromatic, this Barbaresco offers notes of rose petals, red cherry, and earthy undertones. Fine tannins and balanced acidity create a beautifully refined structure."
Key fact: The artisan winemaker, Stefano, is also a sommelier at a top local restaurant
Recommended cuts: ribeye, sirloin, rump.
1 x Corteforte DOC Valpolicella Ripasso Superiore 2018
"Rich and velvety, with aromas of plum, dark cherry, and tobacco. The Ripasso method lends the wine added depth, while smooth tannins provide a lingering finish."
Key fact: This tastes as good as many Amarone.
Recommended cuts: porterhouse, ribeye, aged rump.
1 x Real Agrado DOCa Rioja Crianza 2019
"This well-balanced Rioja showcases ripe red fruit, vanilla, and hints of oak, with lively acidity and smooth tannins providing a harmonious and enjoyable drinking experience."
Key fact: From a sustainably managed organic vineyard in Rioja Oriental.
Recommended cuts: ribeye, sirloin, rump, porterhouse.
1 x Barcolobo "Victoria" IGP Castilla y León 2017
"Deep and intense, with bold aromas of blackcurrant, blackberry, and subtle spice. Full-bodied and robust, with structured tannins and a rich mouthfeel."
Key fact: From a vineyard set in a nature reserve, producing wines with a unique sense of place.
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand.
1 x Quinta da Boa Esperança Tinto, Vinho Regional Lisboa 2019
"Offering bright red berries, plum, and earthy notes, this lively wine has fine tannins and balanced structure, delivering a smooth and enjoyable palate."
Key fact: Coastal organic vineyards bring a fresh acidity to this lively, fruit-forward wine.
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand.
1 x Quinta Nova Unoaked Tinto DOC Douro 2020
"Fresh and fruit-forward, with lively red berry aromas. This unoaked wine is vibrant and smooth, highlighting its purity and the delicacy of its flavours."
Key fact: Pure expression of Douro grapes, unoaked to preserve bright fruit flavours.
Recommended cut: fillet.
1 x Château Grange Cochard 'Les Charmes' AOP Morgon 2019
"A silky and elegant wine with aromas of red fruit, violet, and subtle spice. Its light tannins and refined structure pair beautifully with a tender fillet, enhancing the steak's delicate texture."
Key fact: Impeccable vineyards, part of the estate of a magnificent 18th Century Château.
Recommended cut: fillet.
1 x Château Bel-Air Vieilles Vignes AOP Montagne Saint-Émilion 2010
"An elegant Bordeaux, showing blackcurrant, cedar, and tobacco on the nose. The well-integrated tannins provide balance and a polished, long finish."
Key fact: Vines over 50 years old produce the grapes for this wine, adding depth and complexity.
Recommended cuts: ribeye, sirloin, rump, porterhouse and, chateaubriand.
1 x Domaine Les Creisses "Les Creisses" IGP Pays d'Hérault 2020
"Full-bodied and rich, with layers of black fruit, spice, and a hint of liquorice. Its firm tannins and bold character create a powerful and memorable wine."
Key fact : One of the favourite wines of Sommeliers in Michelin starred restaurants in France
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand.
1 x La Brune Pinot Noir WO Elgin, South Africa 2020
"Elegant and light, with notes of cherry, cranberry, and earthy undertones. The cool-climate influence brings fresh acidity and fine tannins, giving this wine excellent balance."
Key fact : From South Africa's cool-climate Elgin region, home to the country's best Pinot Noir.
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand, fillet.
1 x Bodega Alandes (Karim Mussi) Gran Cabernet Franc, Mendoza, Argentina 2019
"Expressive and complex, offering dark fruit, herbal notes, and structured tannins. Bold yet refined, with an earthy profile and a long, satisfying finish."
Key fact: From the high altitude Uco valley vineyards, producing a concentrated and structured version of the often underrated Cabernet Franc variety.
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand.
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