Kobe

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 Kobe Steak · Kobe Meatloaf · Kobe Beef Grape 9 +5 more Kobe Steak · Kobe Meatloaf · Kobe Beef Grape 9 · Braised Kobe Beef · Japanese Kobe Beef · White-tuna-kobe Beef · Lobster And Kobe Beef · White Truffles, Kobe Beef

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 Kobe Steak · Kobe Meatloaf · Kobe Beef Grape 9 +4 more Kobe Steak · Kobe Meatloaf · Kobe Beef Grape 9 · Braised Kobe Beef · White-tuna-kobe Beef · Lobster And Kobe Beef · White Truffles, Kobe Beef

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 Kobe Steak · Kobe Meatloaf · Kobe By The Bunch +3 more Kobe Steak · Kobe Meatloaf · Kobe By The Bunch · Kobe Beef Grape 9 · Braised Kobe Beef · White Truffles, Kobe Beef

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 Kobe · Kobe Filet · Kobe Burger +2 more Kobe · Kobe Filet · Kobe Burger · Japanese Kobe Beef · White-tuna-kobe Beef

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 Kobe Burger · Japanese Kobe Beef · White-tuna-kobe Beef

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Kobe · Kobe Beef

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.

Works with Japanese Kobe Beef · Lobster And Kobe 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 Kobe Burger · White-tuna-kobe Beef

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 Kobe Meatloaf · Kobe Beef Grape 9

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

A French-American hybrid grape, mostly grown in Canada and the eastern US — dark, smoky, peppery, with surprising structure. A regional specialty worth seeking out.

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.