Beef Tartare

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 Tartare · Beef Tartare Truffle · Pair Champagne With Beef Tartare +1 more Beef Tartare · Beef Tartare Truffle · Pair Champagne With Beef Tartare · Beef In Pfefer Crust With Mushroom Tartare

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.

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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 Carpaccio/beef Tartare · Carpaccio, Beef Tartare · Beef In Pfefer Crust With Mushroom Tartare

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.

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Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

Works with Carpaccio/beef Tartare · Carpaccio, Beef Tartare

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

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Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

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Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

Beaujolais's grandest Cru — Gamay grown on manganese-rich granite, producing wines of unusual structure and longevity. Decades-old bottles still drink fresh.

Bordeaux's affordable shadow just to the east — same grape blends, simpler structure, much lower prices. The everyday red of southwest France.

Red · Medium · Dry

Bordeaux's everyday-quality tier — Merlot-led blends with a touch more aging than basic Bordeaux. Reliable food-friendly claret at honest prices.