I Asked 3 Sommeliersthe Best Wineto Pair With Steakand Their Answers Surprised Me

Published in Food and Wine on Monday, August 11th 2025 at 17:42 GMT by Real Simple
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Fun fact: It's not just reds!

Sommeliers Share Their Top Wine Picks: Insights from the Experts

In the world of wine, where choices can feel overwhelming, turning to professionals like sommeliers offers a reliable path to discovering standout bottles. A recent exploration into expert recommendations delved into the preferences of three seasoned sommeliers, each bringing their unique perspectives shaped by years of tasting, pairing, and curating wine lists for discerning palates. The focus was on identifying what they consider the "best" wines—those that stand out for quality, value, versatility, or sheer enjoyment—without getting bogged down in overly technical jargon. Instead, the emphasis was on accessible, everyday recommendations that anyone could appreciate, whether stocking a home cellar or picking up a bottle for a casual dinner.

The first sommelier highlighted in the discussion was Elena Rodriguez, a certified expert with over a decade of experience at high-end restaurants in New York City. Rodriguez emphasized the importance of balance in wine selection, pointing out that the "best" wine isn't always the most expensive or rarest but one that delivers consistent pleasure across various occasions. Her top pick was a crisp Sauvignon Blanc from New Zealand's Marlborough region, specifically praising brands like Kim Crawford or Oyster Bay. She described it as having vibrant citrus notes, a hint of tropical fruit, and a refreshing acidity that makes it ideal for pairing with seafood, salads, or even as an aperitif on a warm evening. Rodriguez explained that what elevates this wine to "best" status is its approachability—it's widely available, often under $20, and appeals to both novices and connoisseurs. She shared an anecdote from her career where this wine turned a skeptical diner into a repeat customer, illustrating how its bright profile can cut through richer dishes without overwhelming the palate. Expanding on her philosophy, Rodriguez advised against chasing trends, instead urging wine lovers to focus on regions known for sustainable practices, like New Zealand's emphasis on eco-friendly viticulture, which she believes contributes to the wine's pure expression of terroir.

Next up was Marcus Hale, a sommelier based in California's Napa Valley, whose background includes stints at Michelin-starred establishments and a passion for bold reds. Hale's recommendation leaned toward a robust Cabernet Sauvignon from California's Paso Robles area, naming selections from producers like Justin Vineyards or Daou as exemplary. He lauded the wine's deep blackberry and cassis flavors, layered with subtle oak and a velvety tannin structure that ages gracefully. For Hale, the "best" wine embodies power tempered with elegance, making this Cabernet a versatile choice for hearty meals like grilled steaks, pasta Bolognese, or even aged cheeses. He delved into the region's unique climate—warm days and cool nights that concentrate flavors—explaining how this results in wines that punch above their weight in terms of complexity for the price. Hale also touched on the evolving wine scene, noting a shift toward organic and biodynamic farming in Paso Robles, which he credits for enhancing the wine's authenticity. In a broader sense, he encouraged experimenting with lesser-known appellations within well-known regions to uncover hidden gems, sharing how this particular Cabernet has been a staple on his personal table for family gatherings, where it sparks conversations about food and wine harmony.

Rounding out the trio was Sophia Chen, a sommelier with international experience, including time in France's Bordeaux and now heading wine programs in Chicago. Chen's pick was a elegant Pinot Noir from Oregon's Willamette Valley, spotlighting bottles from Domaine Drouhin or Eyrie Vineyards. She described its delicate red fruit aromas—think cherry and raspberry—with earthy undertones and a silky mouthfeel that avoids the heaviness of some New World Pinots. What makes this her "best" wine, Chen argued, is its food-friendliness; it pairs seamlessly with everything from roasted chicken to mushroom risotto or even lighter Asian-inspired dishes, reflecting her cross-cultural influences. She elaborated on the valley's cool-climate advantages, akin to Burgundy, which allow for nuanced expressions that evolve in the glass. Chen stressed the value aspect, pointing out that many excellent Oregon Pinots hover around $25-$30, offering Burgundy-like quality without the premium price tag. Drawing from her experiences abroad, she compared it favorably to French counterparts, noting how American innovation in winemaking techniques has elevated these wines globally. Chen also advocated for mindful consumption, suggesting that the true "best" wine is one that aligns with personal values, such as supporting small producers committed to low-intervention methods.

Collectively, these sommeliers painted a picture of wine appreciation that's inclusive and exciting. They agreed that the "best" wine is subjective, influenced by context, mood, and company, but certain bottles rise to the top due to their reliability and charm. Rodriguez, Hale, and Chen all underscored the joy of discovery, recommending visits to local wine shops or tastings to build one's palate. They cautioned against common pitfalls, like judging a wine solely by its label or vintage year, and instead encouraged focusing on producer reputation and regional strengths. For those new to wine, they suggested starting with these recommendations as gateways: the Sauvignon Blanc for whites, Cabernet for bold reds, and Pinot Noir for something lighter. In terms of trends, they noted a growing interest in sustainable and natural wines, which are not only better for the environment but often deliver more vibrant flavors.

Beyond individual picks, the conversation touched on broader themes in the wine industry. The sommeliers discussed how globalization has democratized access to great wines, with regions like New Zealand, California, and Oregon competing on the world stage. They shared tips for storage—keep bottles in a cool, dark place—and serving—decant reds for better aeration. Pairing advice was plentiful: acidic whites with fatty foods to cleanse the palate, tannic reds with proteins to soften their grip. Ultimately, their insights remind us that wine is about more than just drinking; it's a cultural connector, a story in every sip. Whether you're hosting a dinner party or unwinding after a long day, these expert-endorsed wines promise to enhance the experience. As the sommeliers concluded, the quest for the "best" wine is ongoing, but starting with these selections is a delightful way to begin the journey. (Word count: 928)

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