The art of wine pairing steak: An expert’s insights

Hailing from the charming town of Paganiin the Salerno Provence of Southern Italy, Alessio Buraglia now resides in the coastal city of Bergen and works as a sommelier at Engen Steakhouse.

Buragalia has always had a passion for hospitality.

“My career spans across Europe. I have worked in Switzerland, England, and Germany before settling in Norway, where I’ve lived and worked for the past five years.”

Burgalia holds a degree in languages and hospitality, along with certifications such as WSET Level 3, training from the Campari Academy, and HACCP certification. WSET (Wine & Spirit Education Trust) Level 3 is an advanced certification for wine professionals. It demonstrates a deep understanding of wine production, regions, grape varieties, and tasting techniques.

These credentials have helped shape Burgalia’s philosophy on one of the most intricate aspects of fine dining: wine pairing.

Buraglia’s philosophy of the perfect pairing

Wine pairing is both an art and a science. While some principles remain steadfast, understanding the nuances of a guest’s preferences and the dish at hand is crucial.

“My first rule is to listen to the guest. Their preferences guide the initial choice, but I always aim to offer them something new - a taste experience they might not have considered before,” he says.

Pairing wine and steak is all about balance

The key to a successful pairing lies in balancing the flavours of the wine and the dish. The more fat a meat contains, the higher the acidity the wine needs to cut through the richness.

According to Buraglia, for fatty cuts like entrecôte,Iberico, wines with balanced acidity are ideal, while leaner meats require wines with structure, body, tannins, and peppery notes. As the meat gets leaner, you need a more robust wine.

“For a filet mignon, I recommend a full-bodied, oaky Chardonnay from Bourgogne or California or a Syrah from Côtes du Rhône. A rib-eye, on the other hand, pairs beautifully with a deep Barolo, a Bordeaux blend, or a vibrant Malbec from South America,”, he says.

Marbled, fatty meats with a soft texture demand wines that are equally complex, with well-balanced acidity and tannins. These wines should complement the richness of the meat without overpowering it. Wines that are unoaked (i.e. that have not been aged in oak barrels), with moderate tannins and balanced acidity, often make versatile pairings. They’re approachable and adaptable, suitable for a variety of dishes.

Buraglia says that pairing is all about finding harmony,

“Always try to match every single aroma perfectly, if a wine suits better with that aroma, it could be that you should go for an unusual wine pairing. Matching specific aromas and flavours can lead to unexpected and delightful combinations.”

Debunking myths: White wine with meat

Buraglias goal is to make the guest happy:

“Even if they want to go for a white!”

Contrary to popular belief, white wines can pair wonderfully with meat. The key lies in selecting full-bodied, oaky whites with complexity and balance.

“For example, Chardonnays from Sicily, California’s Central Coast, Sonoma, Oregon, or Bourgogne can hold their own alongside many meat dishes,” saysBuraglia.

Building trust through expertise

According to the sommelier, a successful dining experience is built on trust.

“Guests need to feel confident in the recommendations of their server and the restaurant team. This also means every team member must have a deep understanding of the wines they serve and their ideal pairings. By sharing this knowledge, we create a connection that enhances the guest’s overall experience,” says Buraglias.

Want to enjoy a delicious steak dinner perfectly paired with wine? Book your table here

Wine selection for the steak:

• Entrecôte: Malbec, Syrah, young Bordeaux.

• Filet mignon: Oaked Chardonnay, Syrah from Côtes du Rhône.

• Rib-eye: Barolo, Bordeaux blend, Malbec.

• White wine alternative: Oaked Chardonnay from Burgundy or California.