Wines that pair with
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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.
Why it works with Grilled Marinated London Broil
American Cabernet Sauvignon's mid-weight flatters Grilled Marinated London Broil without taking over — the everyday red strategy.
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.
Why it works with Grilled Marinated London Broil
Argentine Malbec's cherry-and-spice profile pairs gently with Grilled Marinated London Broil.
Red · Full · Dry
Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.
Why it works with Grilled Marinated London Broil
Barolo's structured tannins frame Grilled Marinated London Broil; reach for this when the dish has weight to match.
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.
Why it works with Grilled Marinated London Broil
Light reds like Pinot Noir pair flexibly with Grilled Marinated London Broil — soft tannins, bright acid, food-friendliness.
Red · Full · Dry
Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.
Why it works with Grilled Marinated London Broil
Shiraz brings dark fruit and grip to Grilled Marinated London Broil — a meal-and-wine pairing built for slower evenings.
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