Balsamic Steak

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic +3 more Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic · Steak Au Poivre With Balsamic Pan Sauce · Grilled Flank Steak Marinated In Balsamic Vinegar · Flank Steak And Arugula With Warm Balsamic Vinaigrette

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic +2 more Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic · Steak Au Poivre With Balsamic Pan Sauce · Flank Steak And Arugula With Warm Balsamic Vinaigrette

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic +2 more Balsamic Steak · Balsamic Marinated Steak · Steak Balsamic · Steak Au Poivre With Balsamic Pan Sauce · Flank Steak And Arugula With Warm Balsamic Vinaigrette

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Works with Steak With Balsamic Reduction · Rib Eye Steaks With Balsamic Vinegar Glaze

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Works with Steak With Balsamic Reduction · Rib Eye Steaks With Balsamic Vinegar Glaze

Red · Medium · Dry

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

Works with Steak With Balsamic Reduction · Rib Eye Steaks With Balsamic Vinegar Glaze

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Italian table wine, broadly — a regional blend or single-varietal wine made for everyday drinking. Reliable food-friendliness; rewards bread and olive oil alongside.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.