Bison

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 Bison Loin · Bison Steak · Bison Chili +14 more Bison Loin · Bison Steak · Bison Chili · Bison Strip · Bison Steaks · Bison Burger · Chili, Bison · Bison Ribeye · Grilled Bison · Braised Bison · Bison Burgers · Bison Meatloaf · Bison Strip Loin · Bison Tenderloin · Bison Osso Bucco · Bison Short Ribs · Grilled Lobster Tail And Bison Filet

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 Bison Loin · Bison Chili · Bison Strip +13 more Bison Loin · Bison Chili · Bison Strip · Bison Steaks · Bison Burger · Chili, Bison · Bison Ribeye · Grilled Bison · Braised Bison · Bison Burgers · Bison Meatloaf · Bison Strip Loin · Bison Tenderloin · Bison Osso Bucco · Bison Short Ribs · Grilled Lobster Tail And Bison Filet

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 Bison Loin · Bison Steak · Bison Chili +13 more Bison Loin · Bison Steak · Bison Chili · Bison Strip · Bison Steaks · Bison Burger · Chili, Bison · Bison Ribeye · Grilled Bison · Braised Bison · Bison Burgers · Bison Meatloaf · Bison Strip Loin · Bison Tenderloin · Bison Osso Bucco · Bison Short Ribs

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 Bison · Bison Steaks · Bison Burger +4 more Bison · Bison Steaks · Bison Burger · Grilled Bison · Braised Bison · Bison Burgers · Bison Strip Loin

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Bison Chili · Chili, Bison

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Bison Chili · Chili, Bison

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

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.

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.

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.