London Broil

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 Grilled London Broil · Marinated London Broil · Honey-ginger London Broil +5 more Grilled London Broil · Marinated London Broil · Honey-ginger London Broil · Balsamic Glazed London Broil · Teriyaki Turkey London Broil · Grilled Marinated London Broil · London Broil From A Charcoal Grill · London Broil With Sauteed Mushrooms

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 Grilled London Broil · Marinated London Broil · Honey-ginger London Broil +3 more Grilled London Broil · Marinated London Broil · Honey-ginger London Broil · Balsamic Glazed London Broil · Teriyaki Turkey London Broil · London Broil From A Charcoal Grill

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 Grilled London Broil · Marinated London Broil · Honey-ginger London Broil +2 more Grilled London Broil · Marinated London Broil · Honey-ginger London Broil · Balsamic Glazed London Broil · London Broil From A Charcoal Grill

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 Grilled London Broil · Marinated London Broil · Honey-ginger London Broil +2 more Grilled London Broil · Marinated London Broil · Honey-ginger London Broil · Balsamic Glazed London Broil · London Broil From A Charcoal Grill

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with London Broil · London Broil With Sauteed Mushrooms

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.

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.

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

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