Beef is becoming the trendiest and most expensive meat because of the appearance of the grass-fed variety, the sophisticated flavors of Kobe beef and because of the rare cuts of the fillet. This has reportedly leaded the diners in having the beef cook in the best way possible. Guardian has pointed out one of the features of having beef with a perfect pair of wine, which it has specifically set its claims on the rare steak fillet paired with an acidic wine. Doubtless, of the fact that acidic wines find their best collaborates in juicy meats, as the protein softens the tannin making the wine taste smooth and fruity, it is equally evident that the yin-yang flavors in BBQ is taking its rounds in barbecued foods.
The article has well pointed out that a pepper-crusted steak goes well with a strong peppery syrah or the dry-tannic and fruity flavors of cabernet sauvignons. However, the converse wine pairing that is pointed out in this article is restricted only to rare or very rare steaks and even to rib of beef.
If a diner prefers to have his beef with a well-aged red wine, then one cannot go rare or very rare as it overwhelms the mild flavors of an aged red wine and the same applies to diners having veal, which goes well only with wines having lower tannin levels.
Therefore, it not the higher tannin always, as there might be multiple servings of cuts of beef, which might go slow in tannin with the reduction in char. Moreover, another reason why the rare goes for acidic is not just the juiciness, but for the complimentary bitter char marks formed on rare and medium rare-steaks.