Tri Tip

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.

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Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Tri-tip · Tri Tips · Tri Tip Roast +7 more Tri-tip · Tri Tips · Tri Tip Roast · Tri-tip Roast · Teryaki Tri Tip · Barbeque Tri Tip · Tri Tip With Balsamic · Soy Sauce Marinated, Smoked, Tri-tip · Pan Roasted Tri-tip With Fresh Herb Sauce · Grilled Tri-tip Roast With Red Wine Marinade

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 Tri-tip · Tri Tips · Tri Tip Roast +7 more Tri-tip · Tri Tips · Tri Tip Roast · Tri-tip Roast · Teryaki Tri Tip · Barbeque Tri Tip · Tri Tip With Balsamic · Soy Sauce Marinated, Smoked, Tri-tip · Pan Roasted Tri-tip With Fresh Herb Sauce · Grilled Tri-tip Roast With Red Wine 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 Tri-tip · Tri Tips · Tri Tip Roast +7 more Tri-tip · Tri Tips · Tri Tip Roast · Tri-tip Roast · Teryaki Tri Tip · Barbeque Tri Tip · Tri Tip With Balsamic · Soy Sauce Marinated, Smoked, Tri-tip · Pan Roasted Tri-tip With Fresh Herb Sauce · Grilled Tri-tip Roast With Red Wine 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 Beef Tri Tip · Tri-tip Beef · Grilled Tri Tip

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 Beef Tri Tip · Tri-tip Beef · Barbecue Tri Tip

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 Beef Tri Tip · Tri-tip Beef · Barbecue Tri Tip

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.

Works with Barbecued Tri-tip With Caramelized Red Onions · Beer-marinated Tri-tip With Blue Cheese, Wild Mushrooms, And Onions

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

Works with Bbq Tri Tip · Bbq Tri-tip

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 Red-wine Marinated Tri-tip Sirloin · Beer-marinated Tri-tip With Blue Cheese, Wild Mushrooms, And Onions

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 Barbecue Tri Tip · Blue Cheese Tri-tip

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.