{"product_id":"steakhouse-somm-six","title":"Steakhouse Somm Six","description":"\u003cp\u003e\u003cspan\u003eThere’s a reason great steakhouses take their wine lists seriously. The right bottle doesn’t simply stand up to a steak, it responds to the cut itself. For our \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSteakhouse Somm Six\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, we approached the classic steakhouse pairing through three iconic cuts with two wines apiece. Rich, marbled \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRibeye\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e meets the power and structure of Napa Cabernet and Madiran; the deeply savory \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNew York Strip\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e finds its match in Brunello and Rioja; and tender \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFilet Mignon\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e calls for the perfume and finesse of Beaune and Barolo. Six wines, three steaks, and six distinct expressions of one of wine’s most timeless pairings, selected with the same food-first thinking our Master Sommeliers bring to the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRIBEYE\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2016 Cornerstone “Benchlands,” Napa Valley\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere may be no more iconic American steakhouse pairing than \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNapa Cabernet and Ribeye\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Cabernet has the concentration and tannic structure to stand alongside the richest of the classic steak cuts, while Ribeye’s generous marbling softens those tannins and allows the wine’s fruit to become even more expressive. Add a deeply browned crust and Cabernet’s notes of cedar, tobacco, spice, and dark fruit, and it becomes obvious why this combination has endured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCornerstone’s 2016 “Benchlands” captures classic Napa Cabernet with a polished edge, sourced from prime benchland sites where the valley floor begins climbing toward the hills. Black plum, blackberry, and cassis lead into violet, cedar, dark chocolate, licorice, clove, and tobacco, supported by ripe, fine-grained tannins. The outstanding 2016 vintage gives it the depth we want with Ribeye, but also the freshness and detail to keep the pairing from becoming heavy. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIt is the benchmark pairing of the Somm Six: powerful, polished Napa Cabernet alongside the steak that was practically made for it.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRIBEYE\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2021 Château Arricau-Bordes, Madiran\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFew grapes are better equipped for Ribeye than \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eTannat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The variety is naturally loaded with tannin and structure, and Ribeye brings exactly what it needs in return: abundant marbling. The steak’s fat softens Tannat’s formidable grip, while the wine’s dark fruit, earth, herbs, and savory character meet the char of a hard-seared Ribeye head-on. It’s a pairing built around intensity, but also one that demonstrates why tannin and fat are such natural partners at the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChâteau Arricau-Bordes is a historic seven-hectare estate in the Pyrenean foothills of Madiran, farming 35-year-old vines planted on high-altitude galet stones over clay. Its 2021 Grand Vin earned an extraordinary \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e97 Points at the Decanter World Wine Awards\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining tremendous concentration with the freshness that keeps great Tannat from becoming ponderous. Blackberry, cassis, black plum, tobacco, scorched earth, espresso, and dried herbs lead into broad, muscular tannins and a long savory finish. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIf Cabernet and Ribeye is the steakhouse classic, Madiran shows just how far a sommelier can take the same fundamental pairing principle.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eNEW YORK STRIP\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2019 Podere Brizio, Brunello di Montalcino\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNew York Strip sits between Ribeye and Filet Mignon, with less marbling than the former but considerably more texture and deeply concentrated beef flavor than the latter. That makes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBrunello di Montalcino a natural sommelier pairing\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Sangiovese brings the tannin to handle the steak’s firm texture, but its real advantage is acidity. That freshness cuts through each bite, while Brunello’s savory, earthy character finds an easy partner in a deeply browned crust. It’s no coincidence that one of Tuscany’s great steak traditions, bistecca alla fiorentina, is so often served alongside Sangiovese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePodere Brizio sits in southwestern Montalcino, with organically farmed vineyards neighboring Gaja’s famed Pieve Santa Restituta. The estate combines traditional Brunello methods with an impressive modern team, including consulting oenologist Alberto Antonini and terroir specialist Pedro Parra. Their outstanding 2019 was fermented with native yeasts and matured in large neutral Slavonian oak, preserving the purity and energy of Sangiovese. Red and black cherry, violet, crushed stone, cedar, and savory spice meet mouthwatering acidity and fine-grained tannins. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFor New York Strip, it’s that combination of structure, freshness, and savory Tuscan character that makes Brunello such a compelling match.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eNEW YORK STRIP\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2019 Viñedos del Contino “Contino” Rioja Reserva\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNew York Strip has enough fat to welcome structure, but its real calling card is concentrated, savory beef flavor. That makes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Rioja one of the great steakhouse pairings\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Tempranillo has the tannin to match the steak’s firm texture, while extended aging brings the cedar, tobacco, spice, and savory complexity that echo everything we love about a beautifully seared Strip. Contino’s addition of Graciano brings another important element to the table: bright acidity that keeps the pairing fresh from the first bite to the last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded by CVNE in 1973, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eContino pioneered the single-estate model in Rioja\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, producing its wines entirely from a 62-hectare property along the Ebro River in Rioja Alavesa. The 2019 Reserva comes from mature vines and was given years of patient maturation before release, allowing its dark cherry and berry fruit to develop layers of cedar, tobacco, spice, and earth. The tannins have become polished without losing their backbone, giving the wine exactly the combination of maturity and structure we want here. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eWhere Brunello meets New York Strip with freshness and tension, Contino answers with savory depth, spice, and the unmistakable complexity of traditionally aged Rioja.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFILET MIGNON\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2025 Domaine Besancenot, Beaune “Les Mariages”\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFilet Mignon presents a completely different pairing challenge than Ribeye. With considerably less fat and a remarkably tender texture, it doesn’t need a massive, tannic red to cut through it. Instead, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePinot Noir brings freshness, perfume, and finesse without overwhelming the delicacy of the steak.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e There’s even some precedent here: Domaine Besancenot specifically recommends “Les Mariages” alongside filet mignon wrapped in puff pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine Besancenot has farmed vines in Beaune since 1850, and today the sixth generation works parcels throughout the appellation. “Les Mariages” comes from a small clay-limestone parcel at the foot of Beaune’s northern hillside, named for the wedding parties that once walked through this part of the village after their banquets. Ten months in barrel preserves the wine’s lighter touch, layering fresh red fruit with warm spice and the unmistakable perfume of Burgundian Pinot Noir. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eElegant, aromatic, and light on its feet, it’s exactly the kind of red that lets Filet Mignon remain the star of the plate.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFILET MIGNON\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2022 Fratelli Alessandria, Barolo del Comune di Verduno\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFilet Mignon rewards restraint. Its famously tender texture and relatively low fat content mean the best pairing doesn’t need overwhelming weight or extraction. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNebbiolo brings something more compelling: perfume, freshness, and fine tannin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with enough structure for the beef but an aromatic profile that complements rather than dominates it. And within Barolo, few places are better suited to the task than Verduno, a village celebrated for producing some of the appellation’s most graceful and perfumed wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFratelli Alessandria has been one of Verduno’s benchmark estates for generations, and this commune-level Barolo brings together Nebbiolo from several organically farmed vineyards throughout the village. Traditional long maceration and 30 months in large cask preserve the character that makes Verduno distinctive. Red cherry and raspberry meet rose petals, spice, herbs, and stony earth, carried by bright acidity and unusually silky tannins for young Barolo. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIt gives Filet Mignon exactly what the cut needs: structure without heaviness, and enough perfume and finesse to elevate one of the steakhouse’s most delicate cuts.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDon't forgot a very hot cast iron skillet to get that perfect sear!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":47993233637430,"sku":null,"price":320.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/somm-steakhouse-six-wine-pack_fbadbc85-feba-4a4c-8177-35d04866c585.png?v=1791355668","url":"https:\/\/sommselect.com\/products\/steakhouse-somm-six","provider":"SommSelect","version":"1.0","type":"link"}