Wines that pair with

Pan-fried Steak In Cognac-peppercorn Sauce

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American Cabernet Sauvignon

Classic

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 Pan-fried Steak In Cognac-peppercorn Sauce

Lighter than a Cabernet, American Cabernet Sauvignon still has the weight to match Pan-fried Steak In Cognac-peppercorn Sauce's body.

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American Merlot

Classic

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.

Why it works with Pan-fried Steak In Cognac-peppercorn Sauce

The friendly middle ground for Pan-fried Steak In Cognac-peppercorn Sauce: American Merlot's balance lets the meat lead.

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Montepulciano D'abruzzo

Classic

Red · Medium · Dry

Italy's most popular under-$15 red — the Montepulciano grape (not the Tuscan town) from Abruzzo, all sour cherry, plum, soft tannins. The pizza-and-pasta wine.

Why it works with Pan-fried Steak In Cognac-peppercorn Sauce

The friendly middle ground for Pan-fried Steak In Cognac-peppercorn Sauce: Montepulciano D'abruzzo's balance lets the meat lead.

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