Pairing wine with a rib steak (côte de bœuf) prepared on the barbecue or grilled, is all about balancing the rich, juicy, smoky meat with the structure, tannins, and flavor intensity of the wine.

🔑 Principles for Pairing
Fat + Tannins: Rib steak is marbled with fat. Tannic red wines (Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese) cut through the fat, cleansing the palate.
Smoky/Charred Flavors: The grill adds smokiness and caramelization. Wines with a touch of oak or spice complement these flavors beautifully.
Intensity Match: A big cut like côte de bœuf needs a bold wine — light reds risk being overpowered.

🍷 Excellent Wine PairingsCabernet Sauvignon and Cabernet Franc (Bordeaux, Loire, Tuscanny). Structured, tannic, with blackcurrant and cedar notes — classic with rib steak.

🍷 Syrah (Rhône, Ardèche) Peppery, smoky, meaty — mirrors the grilled flavors.

🍷 Sangiovese (Tuscanny) with its bright acidity and firm tannins, pairs well with grilled meats and dishes with earthy herbs.