Cards of Wine

Wine Pairing
Steak Tartare

Beef Tartare

Steak tartare is a dish made from raw minced beef or horse meat.

Commonly served with onions, capers, pepper, herbs, and Worcestershire sauce, and often served with a raw egg on top.

Pairing Suggestions

Beaujolais (France)
Cabernet Franc (World)
Mencia (Spain)
Frappato (Italy)
Schiava (Italy)
Zweigelt (Austria)

Other Excellent Alternatives

Blanc de Noir (France)
Cerasuolo Rosato (Italy)
Bandol Rosé (France)


Steak Tartare is raw minced beef often served with an egg yolk. Seasoning can be Worcester and Tabasco sauce, pepper, capers and onion.

The wine to match Steak Tartare is a light and juicy red.

A great Champagne (Blanc de Noir) or an intense, deep Rosé (Cerasuolo, Bandol, Rioja Rosado) will also pair well.

Even a lean meat feels fatty when it is raw, so the wine will need much acidity to survive. Champagne is a great and unexpected match thanks to its acidity and the "bite" of bubbles.

White wines to match Steak Tartare can be a Fiano and Greco di Tufo.

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Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

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