Steak And Cheese

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 Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing +1 more Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing +1 more Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing +1 more Steak And Cheese · Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak And Blue Cheese Salad · Blue Cheese And Steaks White Wine Pairing · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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.

Works with Rib-eye Steaks With Mushrooms, Brandy And Blue Cheese · Tenderloin Steaks With Cranberry-port Sauce And Gorgonzola Cheese

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 Steak And Cheese · Blue Cheese And Steaks White Wine Pairing

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.

Works with Steak And Blue Cheese Salad · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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.

Red · Medium · Dry

Catchall for wines from France's Rhône Valley — bold reds from the south (Grenache/Syrah/Mourvèdre) and singular Syrahs and Viogniers from the north. Always food-friendly, always sun-tinged.

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.

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

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.