Mustard Beef

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 Mustard Beef · Beef Mustard Stew · Beef Mustard +5 more Mustard Beef · Beef Mustard Stew · Beef Mustard · Braised Beef With Mustard Sauce · Beef Tenderloin With Dijon Mustard Sauce · Beef Carpaccio With Sweet Mustard Dressing · Beef Tenderloin With Mustard Horseradish Crust · Beef Tenderloin Steaks With Mustard-cognac Sauce

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 Mustard Beef · Beef Mustard Stew · Beef Mustard +4 more Mustard Beef · Beef Mustard Stew · Beef Mustard · Braised Beef With Mustard Sauce · Beef Tenderloin With Dijon Mustard Sauce · Beef Carpaccio With Sweet Mustard Dressing · Beef Tenderloin With Mustard Horseradish Crust

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 Mustard Beef · Beef Mustard Stew · Beef Mustard +4 more Mustard Beef · Beef Mustard Stew · Beef Mustard · Braised Beef With Mustard Sauce · Beef Tenderloin With Dijon Mustard Sauce · Beef Carpaccio With Sweet Mustard Dressing · Beef Tenderloin With Mustard Horseradish Crust

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 Mustard Beef · Beef Mustard Stew · Beef Carpaccio With Sweet Mustard Dressing

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

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.

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

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

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.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.