Wines that pair with
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Red · Medium · Dry
California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.
Why it works with Rib-eye Steaks With Béarnaise Butter
American Pinot Noir's mid-weight flatters Rib-eye Steaks With Béarnaise Butter without taking over — the everyday red strategy.
Red · Full · Dry
Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.
Why it works with Rib-eye Steaks With Béarnaise Butter
Barbaresco's structured tannins frame Rib-eye Steaks With Béarnaise Butter; reach for this when the dish has weight to match.
Red · Medium · Dry
The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.
Why it works with Rib-eye Steaks With Béarnaise Butter
Sangiovese's mid-weight flatters Rib-eye Steaks With Béarnaise Butter without taking over — the everyday red strategy.
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