Green Peppercorn Sauce

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.

Works with Filet Mignon With Green Peppercorn Cream Sauce · Crispy Duck Breasts With Pear And Green Peppercorn Sauce

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.

Works with Venison Tenderloin With Madeira Green Peppercorn Sauce · Rack Of Lamb With Dried Cherry And Green Peppercorn Sauce

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.

Works with Venison Tenderloin With Madeira Green Peppercorn Sauce · Rack Of Lamb With Dried Cherry And Green Peppercorn Sauce

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 · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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 · 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.

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.

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.

Red · Medium · Dry

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