Ginger Steak

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 Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak +3 more Ginger Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak · Tuna Steak Ginger Cilantro · Steak With Soy/sesame/ginger · Steak Kabobs With Ginger Marinade

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 Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak +3 more Ginger Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak · Tuna Steak Ginger Cilantro · Steak With Soy/sesame/ginger · Steak Kabobs With Ginger Marinade

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 Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak +3 more Ginger Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak · Tuna Steak Ginger Cilantro · Steak With Soy/sesame/ginger · Steak Kabobs With Ginger Marinade

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 Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak +2 more Ginger Steak · Peruvian Ginger Steak · Ginger Marinated Flank Steak · Steak With Soy/sesame/ginger · Steak Kabobs With Ginger Marinade

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 Ginger-marinated Flank Steak · Tuna Steak Ginger Cilantro

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

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.