Got the chance to have lunch at a legendary New York City spot, Keens Steakhouse, established in 1885. It provided me with the perfect opportunity to subvert the “Cab and a slab” classic pairing and have white wine with steak.
One of the things that helped this pairing is the salad. Greens, radishes, and a creamy dressing really bring this into white wine territory. And the wine was a Sauvignon Blanc from Austria that had a few years of age and saw some time in oak. (I wish I had written down the vintage and producer; emailed the resto but haven’t heard back. I’d like to applaud Keens for having some really cool whites by the glass. They were also pouring a blend from South Africa’s Mullineux and a white wine from the uber-trendy Jura region of France.)
White wines with a little richness can handle almost any meat. BTW, this was one of the best steaks I’ve ever had. Perfectly cooked. Started with a great cocktail, too, a Paper Plane.
The other thing that made this pairing work? I wanted a white wine. Plain and simple. Why “force” yourself to drink something you don’t want just because it is supposed to “work” better?
Final note on Keens. It has (per their website) “the largest collection of churchwarden pipes in the world.” They adorn the ceiling(s), as you can see in this photo. Read more about these pipes. Perhaps contemplate them the next time you’re there, naturally savoring a white wine with steak.
I’ve also recommended steak in raw form with a white. Check out my pairing for tartare. And I’ve been touting steak and Champagne since 2006. It was at a Nicolas Feuillatte dinner where I was blown away by how well their top wine, Palmes d’Or, was with a steak at Crush in Seattle.