As Monterey transitions into fall, the air turns cooler, the sunsets grow softer, and there’s an undeniable pull toward comfort—especially the kind found at a well-set table. Fall dining isn’t just about warm meals; it’s about rich flavors, thoughtful pairings, and the kind of experience that invites guests to slow down and savor.
At Montrio, cooler evenings call for expertly grilled steaks and bold, elegant wines that bring out the best in every bite. With premium cuts like Certified Angus and Snake River Farms American Wagyu on the menu, paired with a curated selection of wines, beers, and craft cocktails, fall is the perfect season to explore elevated pairings and settle into cozy sophistication.
The Art of Steak and Wine Pairing
Why It Works
Beef and red wine have long been a classic pairing—and for good reason. The tannins in red wine cut through the richness of marbled steak, balancing the palate and enhancing both the meat and the wine. When paired thoughtfully, the right wine can draw out subtle flavors in the beef, complement smoky or savory notes, and turn a meal into a multi-sensory experience.
Fall Is the Ideal Time
As the temperature dips, the body naturally craves deeper, more complex flavors. Montrio’s fall menu leans into this with grilled steaks, roasted sides, and robust beverages that warm from the inside out. It’s the perfect time to enjoy a Wagyu ribeye alongside a glass of Cabernet Sauvignon or match an Angus filet with a silky Pinot Noir.
Showcasing the Cuts: Angus and Wagyu Excellence
Snake River Farms Wagyu Eye of Ribeye
Grilled over almond wood, the Wagyu Eye of Ribeye is Montrio’s most indulgent cut. With intense marbling and unmatched tenderness, it practically melts with each bite. It’s served with chimichurri, boulangère potatoes, and braised red cabbage—all elements that complement the steak’s richness with brightness and texture.
Pair It With:
- Travieso Cabernet Sauvignon – Full-bodied with bold tannins, this wine stands up to Wagyu’s richness without overpowering it.
- Smoke & Mirrors – For cocktail lovers, this mezcal-forward drink with Amaro Nonino and lime cuts through the fat with a smoky, citrusy edge.
Grilled Certified Black Angus New York Strip
For those who appreciate a firmer texture and robust flavor, the Certified Angus New York Strip is a standout. It’s hand-cut, grilled to perfection, and served with duck fat porcini pomme frites, grilled asparagus, and a classic Béarnaise sauce.
Pair It With:
- Tablas Creek Rhone Blend – Earthy and balanced, this wine enhances the meat’s savory depth and complements the mushrooms and duck fat fries.
- Vieux Poire – Pear brandy and rye add warmth and structure, making this cocktail an excellent match for the steak and Béarnaise combo.
Seared Certified Angus Filet Mignon
Tender and refined, the Angus Filet Mignon is served with oven-roasted cipollini onions, garlic roasted mushrooms, pommes purée, and sauce Bordelaise. It’s a composed, elegant dish that reflects the heart of autumn dining.
Pair It With:
- Raeburn Pinot Noir – A softer red with notes of cherry and earth, it balances the filet’s tenderness and plays well with the mushrooms and sauce.
- Browned Butter Old Fashioned – With Rittenhouse Rye and house-toasted almond syrup, this cocktail adds a touch of nuttiness and seasonal spice.
More Than Steak: Building the Full Experience
Fall-Forward Sides
Pairing isn’t just about wine and meat—it’s also about what’s on the side. Montrio offers a variety of fall-inspired accompaniments that add depth and variety to the plate:
- Sriracha Risotto – Spicy and creamy, great with Wagyu
- Brussels Sprouts – Crispy and caramelized, ideal for Pinot Noir pairings
- Pommes Purée – Silky and rich, they complement nearly any red wine
- Garlic Roasted Mushrooms – A classic partner for filet and Burgundy-style wines
- Boulangerie Potatoes – Savory and golden, built for soaking up pan sauces
Each side can be shared or added à la carte to create a custom, indulgent meal.
Non-Steak Options for the Table
Even if not everyone at the table is craving beef, there are plenty of seasonal alternatives that also pair beautifully with red wine:
- Olo Ranch Braised Short Ribs with Travieso Cabernet
- Grimaud Farms Duck Confit with Raeburn Pinot Noir
- King Trumpet Vegetarian “Scallops” with Tablas Creek Rhone Blend
These options ensure the entire table can enjoy the same cozy, flavor-packed experience.
Something for Every Drinker
Wine Highlights for the Season
Montrio’s wine list is carefully selected to enhance the menu year-round, with fall-friendly favorites like:
- Frank Family Chardonnay – For guests pairing wine with pork or risotto
- Sea Slopes Pinot Noir – Lively and fresh, a great all-around food wine
- Nalle Red Blend – A bold, fruit-forward red that pairs with a variety of proteins
Seasonal Cocktails and Mocktails
Craft cocktails add another layer to the fall pairing experience. Guests who prefer spirits can explore:
- Sunset in Oaxaca – Mezcal and honey with tobacco bitters, great for smoky dishes
- Thyme Traveler – Gin, huckleberry, and thyme cordial for a fruitier pairing
- Clarified Colada – Coconut and pineapple for contrast with spicy or grilled items
For those avoiding alcohol, mocktails like the Montrio Spritz or Blood Orange Shrub offer crisp, refreshing alternatives that don’t sacrifice complexity.
A Toast to Autumn Nights
There’s something inherently comforting about a beautifully prepared steak and a glass of red wine—especially when enjoyed in the warm, inviting setting of downtown Monterey. As the season shifts and evenings grow cooler, Montrio offers a place to gather, connect, and indulge in the richness of fall.
Whether celebrating a milestone or just looking to end the week with a memorable meal, guests will find that the combination of Wagyu, Angus, and expertly chosen wines offers the perfect escape.
Reserve your table at Montrio and savor the season’s best steak and wine pairings.
Call 831.648.8880 or join us in the heart of Monterey, CA for a cozy fall evening.