Marinated Flank 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 Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak +2 more Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak · Grilled Flank Steak Marinated In Balsamic Vinegar · Grilled Flank Steak Marinated With Soy Sauce And Garlic

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 Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak +1 more Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak · Grilled Flank Steak Marinated With Soy Sauce And Garlic

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 Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak +1 more Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak · Grilled Flank Steak Marinated With Soy Sauce And Garlic

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 Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak +1 more Honey Marinated Flank Steak · Ginger Marinated Flank Steak · Herb Marinated Grilled Flank Steak · Grilled Flank Steak Marinated With Soy Sauce And Garlic

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 Marinated Flank Steak · Ginger-marinated Flank Steak

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

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

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

Tuscany's most serious wine — pure Sangiovese aged at least five years before release. Cherry, leather, tobacco, dried herb; immensely structured, immensely age-worthy.

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Red · Medium · Dry

Chile's accidental signature grape — once mistaken for Merlot. Black plum, green pepper, smoky tobacco; mid-weight and friendly with most red-meat dishes.

Red · Full · Dry

Bordeaux's tiny-percentage powerhouse — deep color, intense tannin, blackberry and violet. Rarely solo; transformational in a blend.