The sight of a big, juicy steak – that solid brown crust, a crack of salt, fat glistening in the light – is something that still gets the pulse racing like nothing else in food. Steak has a mystical power to drag something primal out of us. Scientifically speaking, that’s no surprise; the Maillard reaction that takes place when you sear a steak produces a paradise of deep, complex flavour molecules on the surface of the steak – molecules that we are instinctively drawn to. But what always makes a delicious steak even better is a glass of sultry, velvety, perfectly matched red wine to sip alongside it.
Red wine and red meat have always been considered a match made in heaven. Bold, full-bodied red wines are often high in tannins; these are bitter organic substances that come from the grape skins and seeds and give structure to a wine. Tannins are responsible for the astringent, drying sensation on your teeth when you drink wine. On their own they can be a bit intense but, when combined with food high in fat and richness, the two work in perfect harmony. The tannins bring out an extra depth of flavour from the meat, whilst the fats soften and lubricate the astringent tannins, bringing the smooth, fruity flavour of the wine to the fore. Good red wine and red meat become more than the sum of their parts in this sense – they combine into one of our most cherished food experiences.
