Beef Kabob

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 Kabob · Beef Kabobs · Jerked Beef Kabob +3 more Beef Kabob · Beef Kabobs · Jerked Beef Kabob · Beef And Chicken Kabobs · Armenian Beef Shish Kabob Grilled Over Mesquite · Grilled Shrimp, Chicken And Beef Kabobs Together

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 Kabob · Beef Kabobs · Jerked Beef Kabob +2 more Beef Kabob · Beef Kabobs · Jerked Beef Kabob · Beef And Chicken Kabobs · Armenian Beef Shish Kabob Grilled Over Mesquite

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 Kabob · Beef Kabobs · Jerked Beef Kabob +2 more Beef Kabob · Beef Kabobs · Jerked Beef Kabob · Beef And Chicken Kabobs · Armenian Beef Shish Kabob Grilled Over Mesquite

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 Beef Kabob · Beef Kabobs · Jerked Beef Kabob +2 more Beef Kabob · Beef Kabobs · Jerked Beef Kabob · Beef And Chicken Kabobs · Armenian Beef Shish Kabob Grilled Over Mesquite

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 Teriyaki Beef Kabob · Grilled Beef Kabobs · Beef And Chicken Kabobs

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 Teriyaki Beef Kabob · Grilled Shrimp, Chicken And Beef Kabobs Together

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Works with Grilled Beef Kabobs · Blackened Beef Kabob

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.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

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.

French table wine, broadly — a regional or appellation-level wine made in the classical food-first style. Always rewards a moment of attention.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.