Ginger Beef

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 Ginger Beef · Ginger Soy Beef · Ginger Beef Satay +7 more Ginger Beef · Ginger Soy Beef · Ginger Beef Satay · Ginger Beef Short Ribs · Beef And Ginger · Beef,ginger And Brocolli · Beef With Ginger And Garlic · Beef Tenderloin With Ginger Brown Butter · Beef Brisket Cooked In Ginger, Soy Sauce · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

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 Ginger Beef · Ginger Soy Beef · Ginger Beef Short Ribs +6 more Ginger Beef · Ginger Soy Beef · Ginger Beef Short Ribs · Beef And Ginger · Beef,ginger And Brocolli · Beef With Ginger And Garlic · Beef Tenderloin With Ginger Brown Butter · Beef Brisket Cooked In Ginger, Soy Sauce · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

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 Ginger Beef · Ginger Soy Beef · Ginger Beef Short Ribs +6 more Ginger Beef · Ginger Soy Beef · Ginger Beef Short Ribs · Beef And Ginger · Beef,ginger And Brocolli · Beef With Ginger And Garlic · Beef Tenderloin With Ginger Brown Butter · Beef Brisket Cooked In Ginger, Soy Sauce · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

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 Ginger Beef · Beef,ginger And Brocolli · Beef With Ginger And Garlic +2 more Ginger Beef · Beef,ginger And Brocolli · Beef With Ginger And Garlic · Beef Brisket Cooked In Ginger, Soy Sauce · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

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 Ginger Beef Satay · Teriyaki Ginger Beef

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 Ginger Beef Satay · Beef Brisket Cooked In Ginger, Soy Sauce

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 Ginger Beef · Beef With Ginger And Garlic

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

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.