

Pairing wine and beef is as much about intention and planning as it is a spontaneous encounter—a fate on the plate. Call it a culinary “meat-cute”—an amusing or charming first encounter between two characters that leads to the development of a romantic relationship between them. And what better time for this culinary “meat-cute” than Valentine’s Day. Skip the reservation hassle and bring the steakhouse experience to your home this year.
Well-aged wine tends to be a good mate for our dry aged cuts. To delve into the nuances of such pairings, we tapped three experts who we think to call on for any wine advice: fine and rare wine specialist Walker Strangis, Burgess Cellars winemaker Meghan Zobeck, and Christina Turley of Turley Wine Cellars. They share a few insights on how to approach pairings where vintage bottles and dry aged beef shine in tandem.
Nebbiolo and the New York Strip
For Walker Strangis, founder of Walker Wine Co., the perfect companion to our dry aged New York strip is aged Nebbiolo. “Any back-vintage Giacomo Borgogno is a winner,” he says. “Over time, Nebbiolo gains extraordinary elegance while retaining that beautiful tar and roses quality we love about Piedmont.”
The New York strip, cut from the loin of the cow, offers a tender yet robust bite. Our California Reserve version, aged for a minimum of four weeks, develops a deep, complex flavor that pairs seamlessly with Nebbiolo’s earthy, floral notes. The marbling in the steak enhances the wine’s natural acidity and structure, creating a harmonious interplay of richness and finesse.
Hanger Steak and a Bordeaux-Inspired Blend
The hanger steak, prized for its tender texture and umami richness, finds its ideal partner in Burgess Cellars’ Alpinist Red Wine. Winemaker Meghan Zobeck describes the Alpinist as “inspired by the historic cuvées of Bordeaux,” where Syrah and Cabernet Sauvignon are expertly blended.
The Syrah contributes notes of black olive and smoked meat, while Cabernet Sauvignon provides balance with its structure and herbal aromatics. Together, they amplify the hearty flavors of the hanger steak, creating a pairing that’s both bold and refined.
Filet Mignon and Cabernet Sauvignon
For those planning an intimate Valentine’s Day dinner, Meghan Zobeck recommends our prime tenderloin roast or filet mignon for two. “This cut is perfect for rich sauces, and our 2016 Contadina Cabernet Sauvignon enhances its elegance,” she says. With lush blackberry and cassis notes complemented by mint, sage, and sweet tobacco, the wine’s velvety finish mirrors the tender, buttery texture of the beef.
To elevate the romance, serve the filet mignon with a classic red wine reduction or a creamy mushroom sauce. Pair it with roasted root vegetables or truffle mashed potatoes to complete the plate. The elegance of this pairing will set the tone for an unforgettable evening.
Ribeyes, Rib Caps, and Petite Syrah
Christina Turley of Turley Wine Cellars swears by our rib cap roast, a cut sourced from the outer rim of the prime rib roast. “For my father’s 75th birthday, I ordered rib caps from Flannery,” she recalls. “It’s a cut connoisseurs love, with a rich texture that pairs beautifully.” For a perfect date night for two, we recommend the “Jorge” Ribsteak, expertly cut from the chuck end to maximize the rich, flavorful rib cap.
Her pairing of choice? The 2016 Turley Hayne Vineyard Petite Syrah. “It’s savory and gamey, with flavors like Indian ink and meat marinade,” she explains. This back-vintage wine, made from old vines in Napa Valley, has matured beautifully. Its deep, bold character matches the rib cap’s indulgent richness, creating a pairing that’s both luxurious and unforgettable.
Crafting the Perfect Pairing
Whether it’s the structured elegance of Nebbiolo, the bold complexity of a Bordeaux-style blend, or the gamey depth of Petite Syrah, each wine brings out the nuances of the beef while not interfering with its own voice.
Ultimately, these pairings are about more than taste—they’re about storytelling. Each bottle, each cut of beef, carries history, craftsmanship, and passion.
If you’re seeking more inspiration, it’s a topic that has garnered considerable discussion among wine enthusiasts. A review of the WineBerserkers forum reveals several recurring recommendations that can give you some inspiration for your next culinary pairing.