Kangaroo

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 Kangaroo · Kangaroo Carpaccio · Kangaroo Grilled Steaks +1 more Kangaroo · Kangaroo Carpaccio · Kangaroo Grilled Steaks · Kangaroo In Morel Mushrooms Sauce And Raisins

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 Kangaroo · Kangaroo Roast · Warm Salad Of Kangaroo Fillets +1 more Kangaroo · Kangaroo Roast · Warm Salad Of Kangaroo Fillets · Kangaroo Fillet With Beetroot Relish And Horseradish

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 Kangaroo · Kangaroo Lion · Kangaroo Medallions

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 Kangaroo · Kangaroo Carpaccio · Kangaroo Grilled Steaks

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 Kangaroo Lion · Kangaroo Medallions

Languedoc's largest appellation — Grenache/Syrah/Mourvèdre blends, sun-warmed, rustic, peppery, garrigue-scented. Honest, food-friendly, never expensive.

Works with Kangaroo Meat · Sautéed Kangaroo Normandy Style

Languedoc's oldest AOC — Carignan-led blends from windswept hillsides above the Mediterranean. Dark, herb-tinged, sun-warmed; the rustic French red.

Works with Kangaroo Meat · Sautéed Kangaroo Normandy Style

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 Kangaroo Carpaccio · Kangaroo Grilled Steaks

Red · Full · Dry

Provence's most serious grape — dense, gamy, structured, with hints of leather and black pepper. The wine to pair with the most aggressive cut on the menu.

Works with Kangaroo · Kangaroo In Morel Mushrooms Sauce And Raisins

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 Kangaroo Lion · Kangaroo Medallions

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 Kangaroo Lion · Kangaroo Medallions

Red · Medium · Dry

The Right Bank's grand commune — Merlot-and-Cabernet-Franc blends with rounder tannins and earlier drinkability than the Médoc. Plum, truffle, leather; food-friendly across decades.