Wine pairing with steak sounds straightforward — red wine, full stop. But the reality is far more nuanced when the steaks span koji-aged ribeye, full-blood Wagyu, a generously marbled T-bone, and slow-worked bone-in short ribs. Each cut has a different fat structure, flavour profile, and texture, and the right wine for each is genuinely different.
The Core Principle: Match Fat with Structure
Tannin in red wine binds to proteins and fat molecules, literally cleansing the palate between bites. High-acid wines cut through richness and refresh the palate. The best pairing finds equilibrium between both.
Koji-Aged Ribeye — Go Old World
The koji-aged ABG ribeye carries significant umami depth. The better match is Old World: a northern Rhône Syrah with savoury olive and black pepper notes, or a mature Barolo or Barbaresco where the tannin has settled into silk and the dried fruit complements the koji’s character.
2GR Full-Blood Wagyu Flank — Lean into Acid
Full-blood Wagyu is intensely rich. A high-acid wine is your friend: a Burgundy Pinot Noir, a structured Loire Cabernet Franc (Chinon or Bourgueil), or a well-made Gamay from Beaujolais. These wines cut through the fat, creating contrast and keeping the palate engaged.
Angus Reserve T-Bone — Classic Cabernet Territory
The 200-day grain-fed T-bone is where a serious Cabernet Sauvignon earns its place — Margaret River, Coonawarra, or a Ribera del Duero Tempranillo. The tannic structure and dark fruit land perfectly against the striploin’s chew.
USDA Prime Short Ribs — Something with Weight
Slow-cooked short ribs pair well with a Barossa Shiraz or a Châteauneuf-du-Pape — wines with enough body to match the richness without losing definition.
Try a Wine Flight
Ember’s wine flights allow guests to explore multiple pairings across a meal. Ask the team about the current flight selection when you arrive.
Reserve your table at Ember — open for dinner Monday and Tuesday, lunch and dinner Wednesday to Sunday.