When we ask friends what wine they would pair with a steak, their obvious answer is red. But what might not be as obvious is that not all red wines pair perfectly with steak. There’s a bit of basic chemistry involved when choosing the right wine. Tannins, which are compounds in wine present in grape seeds, grape skins, and oak barrels offer a drying or astringent quality on the tongue and gums. Steak’s natural levels of fat and protein provide a lubricating or moist feeling so that when wine and steak combine in the mouth the astringent and moist qualities strike a balance and create an enjoyable sensation. Then science kicks in: Molecules in the steak’s fat make the tannins more pliable and produce softer, smoother sensations, while the wine’s tannins mellow out the fat and thereby coax more flavor out of the meet. Who said chemistry and science weren’t..
