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Steak Diane is a classic dish that features a pan-fried beefsteak with a rich sauce made from the pan juices, Dijon mustard, Worcestershire sauce, and often flambéed with brandy. The robust flavors of the steak and the complexity of the sauce, with its balance of savory, tangy, and slightly sweet elements, require a wine that can stand up to and complement these characteristics. The wine should have enough body and tannins to match the protein-rich steak, while also having a good fruit presence to harmonize with the sauce's flavors.A Pomerol, a red wine from the Bordeaux region of France, would be an excellent choice for Steak Diane. This wine is primarily made from Merlot grapes, which are known for their lush, dark fruit flavors and velvety tannins. These characteristics would provide a nice counterpoint to the steak's richness and the sauce's complexity. A Sonoma Cabernet Sauvignon, from California, would also pair well. This wine typically has bold, dark fruit flavors, a full body, and firm tannins, which would complement the steak's robustness. The wine's hints of spice and oak could also enhance the sauce's flavors. Lastly, an Australian Shiraz could be a surprising but delightful pairing. Shiraz, also known as Syrah, is a grape that produces wines with deep, dark fruit flavors, peppery notes, and often a hint of smokiness. These elements could echo the steak's charred flavors and the sauce's tanginess, creating a harmonious pairing.
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