Beef Roulade

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.

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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 Roulade · Beef Rouladen · Beef Roulade With Onion +2 more Beef Roulade · Beef Rouladen · Beef Roulade With Onion · Beef Roulade With Walnut Parsley Pesto · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Roulade · Beef Roulade With Onion · Beef Roulade With Walnut Parsley Pesto +1 more Beef Roulade · Beef Roulade With Onion · Beef Roulade With Walnut Parsley Pesto · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Roulade · Beef Roulade With Onion · Beef Roulade With Walnut Parsley Pesto +1 more Beef Roulade · Beef Roulade With Onion · Beef Roulade With Walnut Parsley Pesto · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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.

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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.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

German wine, broadly — usually Riesling in various sweetness levels (Trocken to Beerenauslese), increasingly Spätburgunder (Pinot Noir). Always acid-driven, always food-friendly.

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.

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.

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.