Thursday 09 April 2026 5:16 pm - The art of pairing wine with steak and fine cuts of meat has been expertly detailed by wine consultant Libby Brodie of Bacchus & Brodie. At the Liverpool Street Chophouse & Tavern, where generous portions and a bold, classic atmosphere prevail, Brodie collaborated with chef Mike Reid to explore the nuances of wine and beef pairing.
The Ultimate Guide to Wine and Meat Pairings
Chef Mike Reid, renowned for his beef expertise from his time at M Restaurants, emphasizes that each breed and cut of meat requires a distinct wine pairing. His knowledge spans premium cuts, aging techniques, sustainable sourcing, and nose-to-tail dining, making him an ideal authority on this culinary topic.
Pairing Wine with Specific Cuts
For a fillet, which is extremely tender with a delicate flavor, Reid recommends a light and elegant Pinot Noir. "Fillet is lean with a very fine texture, so you don't want to overpower it. Something with bright acidity and softer tannins complements rather than dominates," he explains.
Sirloin, with more bite due to its fat content, pairs well with a classic Cabernet Sauvignon. "More fat and flavors mean you can step up to a classic Cabernet Sauvignon. The tannins cut through the fat nicely and bring structure to the dish," Reid notes.
Rump, leaner but firmer than sirloin, benefits from a robust wine. "With the deeper, more robust flavor I like a Malbec or Shiraz. You want a wine with enough weight and fruit to stand up to it," he advises.
The Impact of Cooking Methods on Pairing
It's not just the cut that matters; how the meat is cooked significantly alters its flavor, fat, and texture, influencing the ideal wine choice.
- Grilling: High heat creates a dark, umami-rich, slightly smoky taste. A bold, bright wine like a subtly smoky Syrah or Shiraz cuts through the intensity.
- Roasting: This method concentrates juices, making the meat savory and slightly sweet. A Bordeaux or Rioja helps maintain balance.
- Slow-cooking: Results in a buttery, silky texture and deep flavor. A plush wine with finer tannins and plenty of flavor, such as Grenache-dominant blends from the Rhone or a Barbera, is ideal.
- Steak Tartare: For this raw, seasoned dish, a light Pinot Noir or Beaujolais complements its subtlety.
Highlighting a Signature Dish
Reid highly recommends his rib-eye on the bone, describing it as superb with generously sliced meat, a flavorsome browned exterior, and a merry red-pink center. "Cooking on the bone adds depth and richness, especially through the fat and marrow. That extra intensity means you can go bigger with the wine, something more structured and tannic," he says.
Exclusive Wine Selections
The Liverpool Street Chophouse boasts exclusive wines created by renowned winemaker Ken Forrester. Brodie praises Forrester's 'Renegade' 2022, a Rhone blend of Shiraz and Grenache, which pairs wonderfully with the menu. "I love South African wines and Ken Forrester as a winemaker, and it is a feather in this Chophouse's cap that he is creating wines exclusively for them," she shares.
Completing the Dining Experience
For a full, hearty dining experience, don't miss the sherry trifle served tableside, adding a sweet finale to the meal.
