Silly Pinot/Lighter red question

[Deputy]

So people always say that generally, a lighter red like a Pinot or Gamay/Beaujolais/Bergamais/whatever don't go well with red meat. Why is that? Is that related to another post from foodie that says that it's the tannins that go well with red meat and so these lighter wines are lighter in tannins and therefore do not go as well with the red meat?

I love my steak, so this is why I ask...

Thanks!