Eye Fillet

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

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 Eye Fillet · Eye Fillet Steak · Beef Eye Fillet Steak +2 more Beef Eye Fillet · Eye Fillet Steak · Beef Eye Fillet Steak · Eye Fillet Steak Red Wine · Beef Eye Fillet, Blue Cheese

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 Eye Fillet · Eye Fillet Steak · Beef Eye Fillet Steak +2 more Beef Eye Fillet · Eye Fillet Steak · Beef Eye Fillet Steak · Eye Fillet Steak Red Wine · Beef Eye Fillet, Blue Cheese

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 Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet +1 more Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet · Beef Eye Fillet, Blue Cheese

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 Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet +1 more Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet · Beef Eye Fillet, Blue Cheese

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 Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet

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.

Works with Eye Fillet · Whole Rib Eye Fillet · Carved Roast Eye Fillet

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 Eye-fillet Steak · Eye Fillet With Black Peppercorn Sauce

Red · Medium · Dry

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

Red · Medium · 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.

Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

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.