Pepper 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.

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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.

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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 Pepper Beef · Peppercorn Beef · Three Pepper Crusted Beef +10 more Pepper Beef · Peppercorn Beef · Three Pepper Crusted Beef · Beef Stuffed Pepper · Pepper Wine Beef Tenderloin · Beef In Peppercorn Sauce · Beef In Black Pepper Sauce · Green Peppers With Ground Beef · Pepper Crusted Beef Tenderloin · Beef Tenderloin With Peppercorn Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream · Beef Wellington With Honeymushrooms Cherry Peppers And Truffle Jus

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 Pepper Beef · Three Pepper Crusted Beef · Beef In Peppercorn Sauce +4 more Pepper Beef · Three Pepper Crusted Beef · Beef In Peppercorn Sauce · Beef In Black Pepper Sauce · Green Peppers With Ground Beef · Pepper-seared Beef Tenderloin With Horseradish Cream Sauce · Beef Wellington With Honeymushrooms Cherry Peppers And Truffle Jus

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.

Works with Pepper Wine Beef Tenderloin · Peppercorn Crusted Filet Of Beef · Beef Fillets With Green Peppercorn Sauce +2 more Pepper Wine Beef Tenderloin · Peppercorn Crusted Filet Of Beef · Beef Fillets With Green Peppercorn Sauce · Beef, Onion And Bell Pepper In Black Bean-tomato Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

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 Pepper Beef · Three Pepper Crusted Beef · Beef In Black Pepper Sauce

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 Peppered Beef And Warm Bean Salsa · Peppered Beef With Sweet Potato Roast · Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Works with Beef Steaks With Peppercorn Sauce · Roast Prime Ribs Of Beef With Pink And Green Peppercorn Crust And Red-wine Pan Sauce

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Beef And Green Pepper Stir-fry · Herb And Garlic-crusted Beef Tenderloin With Red And Yellow Pepper Relish

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 Pepper Wine Beef Tenderloin · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

Red · Medium · Dry

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

Works with Beef Steaks With Peppercorn Sauce · Herb And Garlic-crusted Beef Tenderloin With Red And Yellow Pepper Relish

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.