Rib-eye

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 Rib-eye · Ribeye · Veal Ribeye +18 more Rib-eye · Ribeye · Veal Ribeye · Ribeye Steak · Ribeyeroaost · Steak Ribeye · Cajun Ribeye · Bison Ribeye · Cowboy Ribeye · Coffee Ribeye · Bone In Ribeye · Grilled Ribeye · Ribeye Spinalis · Barbecue Ribeye · Boneless Ribeye · Pineapple Ribeye · Grilled Ribeye Steak · Basil Encrusted Ribeye · Grilled Pineapple Ribeye · Ribeye Steak Blue Cheese · Beef Ribeye And Bleu Cheese

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 Veal Ribeye · Steak Ribeye · Cajun Ribeye +14 more Veal Ribeye · Steak Ribeye · Cajun Ribeye · Bison Ribeye · Cowboy Ribeye · Coffee Ribeye · Bone In Ribeye · Grilled Ribeye · Ribeye Spinalis · Barbecue Ribeye · Boneless Ribeye · Pineapple Ribeye · Grilled Ribeye Steak · Basil Encrusted Ribeye · Grilled Pineapple Ribeye · Ribeye Steak Blue Cheese · Rock Salt Herb Roasted Ribeye

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 Veal Ribeye · Ribeye Steak · Steak Ribeye +13 more Veal Ribeye · Ribeye Steak · Steak Ribeye · Bison Ribeye · Cowboy Ribeye · Coffee Ribeye · Bone In Ribeye · Grilled Ribeye · Ribeye Spinalis · Barbecue Ribeye · Boneless Ribeye · Pineapple Ribeye · Grilled Ribeye Steak · Basil Encrusted Ribeye · Grilled Pineapple Ribeye · Ribeye Steak Blue Cheese

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Cajun Ribeye · Cowboy Ribeye · Bone In Ribeye +3 more Cajun Ribeye · Cowboy Ribeye · Bone In Ribeye · Ribeye Spinalis · Barbecue Ribeye · Basil Encrusted Ribeye

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 Ribeye · Ribeye Steak · Hickory Grilled Ribeye +1 more Ribeye · Ribeye Steak · Hickory Grilled Ribeye · Ribeye Steak Blue Cheese

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 Rib-eye · Ribeye Steak · Pan Seared Ribeye

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 Ribeye Roast · Ribeye Steak Blue Cheese

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Pineapple Ribeye · Grilled Pineapple Ribeye

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Pineapple Ribeye · Grilled Pineapple Ribeye

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

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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.