Soy Marinade

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 Pork With Soy Marinade · Soy Marinade Flank Steak · Soy Marinade Grilled Flank Steak +1 more Pork With Soy Marinade · Soy Marinade Flank Steak · Soy Marinade Grilled Flank Steak · Tuna Steak, Lemon, Garlic Soy Marinade

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 Soy Marinade Flank Steak · Soy Marinade Grilled Flank Steak · Tuna Steak, Lemon, Garlic Soy Marinade

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 Pork With Soy Marinade · Salmon With Ginger And Soy Marinade · Tuna Steak, Lemon, Garlic Soy Marinade

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Soy Marinade · Pork With Soy Marinade · Soy Sauce, Soy Marinade

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Soy Marinade · Salmon With Ginger And Soy Marinade

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 Pork With Soy Marinade · Tuna Steak, Lemon, Garlic Soy Marinade

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 Soy Marinade Flank Steak · Soy Marinade Grilled Flank Steak

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 Soy Marinade Flank Steak · Soy Marinade Grilled Flank Steak

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.