The 7 Best Rioja Wines for Steak, Cut by Cut

Search for the best red wine with steak and the lists barely change: Cabernet, Malbec, Syrah, Zinfandel. Rioja rarely gets a line. That is a strange omission, because Rioja reaches the table with something a young Cabernet cannot offer: years of aging done before the bottle is ever sold, guaranteed by a seal on the back label.

A Rioja Gran Reserva must age at least 60 months before release, with at least 24 in oak and 24 in bottle. That time softens the tannins and adds cedar, tobacco and spice, which is exactly what a seared crust wants beside it. The trick is matching the level of Rioja to the cut of beef.

Full disclosure: we import all seven wines below, and our family has been making Rioja for five generations, since 1890. So read this as an importer's shortlist from our own cellar, with the reasoning shown so you can apply it to any bottle.

Key Takeaways

• Fat wants structure: the richer the cut, the firmer the Rioja it can carry. Ribeye takes a young, powerful Reserva.
• Lean wants silk: filet mignon has little fat to soften tannin, so pour a mature Gran Reserva.
• Char and chimichurri want fruit: skirt steak and carne asada do best with a juicy Crianza.
• Serve Rioja at 60 to 65°F. A warm red tastes flat and hot next to a hot plate.
• For wine lists: Reserva and Gran Reserva give you bottle age by the glass, with no cellar to fund.

What are the best red wines to pair with steak?

The best steak wines share three things: enough tannin to meet the fat and protein, enough acidity to reset your palate between bites, and savory notes that echo the Maillard crust. Cabernet Sauvignon checks those boxes, and so does Rioja, usually with brighter acidity and a more savory, oak-spiced finish.

Tempranillo, the backbone of Rioja, tends to bring red fruit and leather. Graciano adds color, acidity and grip. Garnacha adds warmth and roundness. Most of the wines here blend them, so structure varies widely from bottle to bottle. If the labels are new to you, our guide to the four levels of Rioja explains what each aging seal means.

The 7 Best Rioja Wines for Steak, Cut by Cut

1. Ribeye: Voché Reserva

Ribeye is the fattiest of the classic steaks, so it can handle the biggest wine on this list. Voché Reserva blends Tempranillo and Graciano at 14.5% alcohol, with ripe fruit, licorice and spice over velvety tannins. It earned 94 points and Editors' Choice from Wine Enthusiast and 93 points from Wine Spectator.

Best with: bone-in ribeye, cast-iron sear, coarse salt, nothing fussy.

2. New York strip au poivre: Manzanos Reserva

Strip has a tighter grain and a beefier bite than ribeye, and it loves pepper. Manzanos Reserva blends 50% Tempranillo, 30% Graciano and 20% Garnacha, with black cherry, soft coconut and an earthy black peppercorn finish that lands right on top of the sauce. 93 points, Wine Enthusiast.

Best with: strip au poivre, or any steak with a heavy pepper crust.

3. Filet mignon: Manzanos Gran Reserva

Here is where most pairing advice goes wrong. Filet is tender but lean, so a young, tannic red can taste harsh against it. Manzanos Gran Reserva 2015 has the silky, well-integrated tannins that come from long aging, with dried prunes, clove, tobacco and cedar. It scored 95 points from Wine Enthusiast and 95 points, Gold, from Decanter.

Best with: filet with mushrooms or a light red wine reduction. Our guide to serving Gran Reserva covers decanting.

4. Skirt steak and carne asada: Siglo Crianza Selección

Thin, charred, marinated cuts need fruit and freshness more than power. Siglo Crianza Selección blends Tempranillo, Garnacha and Graciano, with ripe fruit, spice and vanilla over mellow, velvety tannins. It holds 91 points from Wine & Spirits and 91 points from Guía Peñín, and its burlap-wrapped bottle is one of the most recognizable in Rioja.

Best with: tacos, fajitas, chimichurri, grilled onions.

5. Dry-aged steak: Siglo Gran Reserva

Dry aging adds nutty, funky, almost blue-cheese notes to beef. A wine with age of its own meets them halfway. Siglo Gran Reserva brings licorice, dried fruit, roasted coffee and cocoa with soft, round tannins and a long finish. 94 points, Wine Enthusiast; 93 points, Wine Spectator.

Best with: 30-day-plus dry-aged strip or ribeye, cooked medium-rare.

6. Tomahawk or porterhouse to share: Manzanos 125 Aniversario

A steak carved at the table deserves a bottle people talk about. Manzanos 125 Aniversario, a Graciano and Tempranillo blend, shows chocolate, coffee and mocha, with fresh acidity and firm, ripe tannins. It won Decanter Platinum with 97 points, and Wine Enthusiast gave it 93 points and Top 100 Cellar Selection.

Best with: anniversaries, big cuts, and anyone who says they only drink Cabernet.

7. Weeknight sirloin or a great burger: Berceo Reserva

Not every steak is an occasion. Berceo Reserva, mostly Tempranillo, offers red and black cherries, leather and tobacco leaf with soft tannins and a crisp finish. 92 points, Wine Enthusiast, and easy to open on a Tuesday.

Best with: sirloin, flat iron, steak frites, a burger with aged cheddar.

What type of wine goes with prime rib?

With the holidays close, this may be the question that matters most this month. Prime rib is rich but gently seasoned, and it is usually sliced for a crowd, so it rewards a wine with depth and no sharp edges. Gran Reserva is the natural match. Horseradish is the one thing to watch: use it lightly with an older bottle, or move to a Reserva, which has more fruit to stand up to the heat. Planning the whole meal? See our course-by-course Thanksgiving pairings.

What is the 20-minute wine rule?

Put red wine in the refrigerator for 20 minutes before serving, and take white wine out 20 minutes before serving. It is a simple way to reach the right temperature without a thermometer, and it matters more with steak than almost any other dish. A red at room temperature in a warm kitchen tastes more alcoholic and less fresh. Aim for 60 to 65°F.

Why Rioja belongs on a steakhouse wine list

For restaurant and retail buyers, the case is practical as much as it is about flavor:

• Aged wine without an aging program. Rioja's rules mean a Reserva has spent at least 36 months maturing and a Gran Reserva at least 60 before it reaches you.
• A confident answer to "what else besides Cabernet?" Guests who already like structured reds usually only need a server's nudge.
• A range that covers the whole menu, from a Crianza by the glass to a 97-point bottle for the top of the list.
• Critics' scores servers can quote. Our portfolio includes 600+ wines rated 90 points or higher.

As a Spanish wine importer that works the U.S. market every day, we hold this stock here: in stock in the U.S., ready to ship to all 50 states. Regional steakhouse lists can look quite different, as our notes on Chicago and Texas show.

Frequently Asked Questions

Is Rioja a good wine with steak?

Yes. Rioja reds combine moderate to firm tannins, bright acidity and savory oak-aged notes, which suit grilled and seared beef. Choose a Reserva for fatty cuts, a Gran Reserva for lean or dry-aged steak, and a Crianza for charred, marinated cuts.

Is Rioja a dry red wine?

Red Rioja is made in a dry style. The vanilla, coconut and sweet spice you may notice come from aging in oak, not from sugar, which is why a ripe Rioja can smell sweet and still finish dry.

What are some popular brands of Spanish Rioja red wine?

Siglo, with its burlap-wrapped bottle, is among the most recognized Rioja brands in the world. From our family's portfolio you can also look for Manzanos, Voché and Berceo, all made in DOCa Rioja.

Should you decant Rioja before serving it with steak?

A younger Crianza or Reserva opens up nicely with 20 to 30 minutes in a decanter. Pour an older Gran Reserva gently and shortly before the meal, mainly to separate it from any sediment.

Where to find these wines

Buying for dinner? Our wines reach shelves at retailers including Total Wine & More, Spec's, Binny's and Hy-Vee, and selection and vintages vary by state. Use Find Our Wines to locate a bottle near you, or browse the full range.

Buying for a restaurant, store or distributor? Ask us for tech sheets through our distributor page, and we will connect you with the right partner in your state.

Manzanos Wines USA is the premier importer of premium wines from Spain, Italy, Chile, South Africa, and France, serving all 50 US states through our nationwide distributor network. Learn more at manzanoswinesusa.com.

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