Beef Carpaccio With Pesto And Parmigiano Reggiano Or Parmesan

Red · Medium · Dry

Tuscany's most serious wine — pure Sangiovese aged at least five years before release. Cherry, leather, tobacco, dried herb; immensely structured, immensely age-worthy.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

The Right Bank's grand commune — Merlot-and-Cabernet-Franc blends with rounder tannins and earlier drinkability than the Médoc. Plum, truffle, leather; food-friendly across decades.

Red · Medium · Dry

The flagship of any traditional Rioja bodega — five years aging minimum, half of it in oak. Drinks the way old leather smells, with cherry, dill, and tobacco woven through. Cellar-aged and dinner-ready.

Red · Medium · Dry

Rioja with at least three years of aging (one in oak) — fuller, more savory, more cedar-and-leather complexity than the everyday bottlings. The sweet spot of Spanish red.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.