Cabernet Sa

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 Filet Of Beef With Cabernet Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With A Cabernet Reduction Sauce +1 more Filet Of Beef With Cabernet Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With A Cabernet Reduction Sauce · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill Sauce)

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.

Works with Fish And Cabernet Sauvignon · Cabernet Sauvignon And Hors Devouers · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill 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 Filet Of Beef With Cabernet Sauce · Cabernet Sauvignon And Hors Devouers · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill 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 Filet Of Beef With Cabernet Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Cabernet Sauvignon And Hors Devouers · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill Sauce)

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Fish And Cabernet Sauvignon · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill 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 Filet Of Beef With Cabernet Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Red · Medium · 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.

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.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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.