Beef Filet

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 Beef Filet Bernaise · Beef Tenderloin Filet · Filet Of Beef Wellington +4 more Beef Filet Bernaise · Beef Tenderloin Filet · Filet Of Beef Wellington · Grilled Lobster & Beef Filet · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce · Filet Of Beef With Chimichurri Sauce

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 Beef Filet Bernaise · Grilled Lobster & Beef Filet · Grilled Beef Tenderloin Filet’ +2 more Beef Filet Bernaise · Grilled Lobster & Beef Filet · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce · Filet Of Beef With Chimichurri Sauce

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.

Works with Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Peppercorn Crusted Filet Of Beef +2 more Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Peppercorn Crusted Filet Of Beef · Filet Of Beef With Cabernet Sauce · Filet Of Beef With Chimichurri Sauce

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce +1 more Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce · Filet Of Beef With Chimichurri Sauce

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 Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce +1 more Beef Filet Bernaise · Grilled Beef Tenderloin Filet’ · Filet Of Beef With Cabernet Sauce · Filet Of Beef With Chimichurri Sauce

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

Works with Filet Of Beef · Beef Tenderloin Filet

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Burgundy's most elegant red village — Pinot Noir of crystalline finesse and floral aromatics. Often called the most feminine wine in the Côte de Nuits.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.