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At Gaucho, we take pride in our extensive wine list. Featuring selections from Argentina, to the reaches of America, and Europe, we have a tipple to suit everyone’s taste.
When steak enters the picture, however, wine pairings become a subtle art. With choices ranging from robust reds to crisp whites, and varietals like Cabernet Sauvignon to Sauvignon Blanc, finding the perfect match for your cut can quite suddenly feel overwhelming given the abundance of choice!
Rest assured—our expert sommeliers are always on hand at Gaucho to assist with your selections. But for now, for those who want to hone their own pairing skills, we’ve created this simple guide to help you master the art of steak and wine pairing.
According to our Head Sommelier, Marina, the bold flavours of steak are best complemented by wines that hold their own—typically those with robust tannins. Naturally, this brings red wine to the forefront. Varietals like Cabernet Sauvignon, Malbec, and Shiraz stand out with their rich, fruity profiles and structured tannins, and flawlessly match the buttery, savoury notes of our premium steak.
However, Marina reminds us that not all cuts are created equal. The ideal pairing depends on the specific steak and its preparation—sauces, rubs, and cooking methods all play a role. And while red wine often takes centre stage, Marina assures us that white wine, when chosen thoughtfully, can be a heavenly, more subtle companion to steak.
While pairing white wine with steak may seem unconventional, Marina recommends full-bodied whites that balance richness and freshness. A robust Meursault from Burgundy, an opulent Chardonnay from Napa Valley, or a rounded Mendoza Chardonnay can provide surprising harmony with steak. For those seeking something unique, an Australian barrel-aged Sémillon delivers excellent depth and complexity.
Recommended wine: Kaira 2019, Chardonnay, Napa Valley.
White wines are far more varied than meets the eye and bring out unexpected delights to your dining experience. But if your heart is set on red, let’s delve into the perfect pairings for the classic cuts featured on our menu.
Renowned for its unparalleled tenderness and subtle flavour, the Lomo cut of steak pairs best with wines that mirror its refinement. Marina suggests a Pinot Noir or a medium-bodied Malbec with soft tannins for a seamless fit.
Of all the steaks on our menu, the Lomo is the most versatile when it comes to pairing with sauces. Whether it’s a classic Béarnaise or a rich Malbec jus, this cut effortlessly complements a variety of flavours. For those who enjoy a Lomo with peppercorn sauce or a peppery rub—an elegant Shiraz from the Rhône Valley or Australia offers a wonderful counterbalance, soothing the spice with its rich, fruity notes.
At Gaucho, we love pairing the Lomo with a sophisticated Malbec from West Mendoza’s Uco Valley, which compliments the steak’s delicate flavours with a touch of Argentinian terroir. The Uco Valley is a subregion in Mendoza and located closer to The Andes. With the highest Vineyards in the region, the wines here are well known for their elegance, freshness, and chalky Tannins, which effortlessly fit with the tenderness of the cut, without overpowering its subtle flavour.
Recommended wine: Lupa Malbec, Uco Valley, Mendoza
Known for its lean profile and minimal marbling, the Cuadril delivers bold, gamey, and iron-rich flavours. Marina recommends savouring this steak cooked to a delicious medium-rare temperature.
To enhance its distinctive taste, pair the Cuadril with a Pinot Noir, a lean Malbec, or a fresh Merlot from Argentina’s Patagonia region. Located in the southernmost part of Argentina, Patagonia’s proximity to the Antarctic and its winds from the Pacific and Atlantic Oceans create a cooler climate. This unique environment produces wines with mineral freshness and vibrant red fruit notes, wonderfully complementing the robust flavours of the Cuadril.
Recommended wines: Barda Pinot Noir, Rio Negro, Patagonia and Maria Victoria Malbec, Rio Negro, Patagonia
A favourite among our Gaucho guests, the Chorizo steak cut is celebrated for its juicy flavour, enhanced by the crackling crust along its edge. Its rich, buttery texture is a superb match with a full-bodied Cabernet Sauvignon, a classic Left Bank Bordeaux, or, most notably, a Malbec from Luján de Cuyo in Mendoza.
Nestled within the renowned Mendoza region, Luján de Cuyo is a haven for traditional Malbec vintners. With its heritage of old vineyards, the area produces wines known for their silky tannins, ripe fruit, and vibrant tartness. These characteristics beautifully complement the Chorizo cut’s indulgent richness, creating a fresh and satisfying balance for the palate.
Recommended wine: Vina Patricia Malbec, Luján de Cuyo, Mendoza
The steak for steak lovers, the Ancho is celebrated for its intense marbling, which imparts a rich, distinctive flavour. This exquisite cut of steak pairs beautifully with the bold red wines of Salta, Argentina—home to the world’s highest vineyards. The region’s dramatic landscape yields full-bodied wines with a remarkable and fresh tannin structure. The high tannins of these wines enhance the Ancho’s rich, marbled texture while balancing its decadence. Simply put, Marina suggests the goal is to harmonise the intensity of both the cut and the wine.
Recommended wine: Finca los Notables Tannat, Salta
Our specialty cuts are predominantly marinated in a herbaceous fusion of rubs and sauces, offering unique flavour profiles that require equally thoughtful wine pairings.
This spiral-cut steak is slowly grilled and served with a layer of chimichurri. Due to its spicy flavour profile, Marina recommends a bold Zinfandel from California or a Bonarda Argentina from East Mendoza. Packed with red and black fruits, these wines’ zesty tannins and fruity sweetness cut through the spiciness of the dish– great for a palate refresh.
Recommended wine: Altimus 2017, Salta
The Churrasco de Lomo is spiral cut, marinated in garlic, parsley, and olive oil. Marina suggests a medium to full-bodied Cabernet Franc from the Uco Valley in Mendoza. With layers of redcurrants, cherries, and herbal notes, it wonderfully complements the steak’s robust, savoury flavours.
Recommended wine: Alpasion Cabernet Franc, Uco Valley, Mendoza
While many believe robust reds are the only match, there is much more to steak and wine pairings than meets the eye. From sauces and rubs to the distinct characteristics of each cut, Gaucho’s versatile wine list offers a perfect fit for every steak. We invite you to join us at our restaurants for a culinary experience that goes beyond the plate. Discover your favourite pairing and indulge in the subtle art of wine and steak pairings.
Find a Gaucho restaurant near you.
Full-bodied white wines can pair well with red meat, like steak. Choose a white wine with a balance of richness and freshness, such as a Chardonnay.
The best wine for a steak will be based on the cut of steak you are having. A fillet steak pairs well with softer, more delicate red wines, like a Pinot Noir. Rump steaks are lean but more iron-rich in flavour so go well with Malbecs and medium-bodied red wines. A juicy Sirloin steak pairs well with full-bodied Cabernet Sauvignons. Similarly, a Ribeye steak is high in tannins and so goes well with a full-bodied red wine, such as Finca los Notables Tannat.
