Peppercorn 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 Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce +2 more Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

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 Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce +2 more Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

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 Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce +2 more Peppercorn Beef · Beef In Peppercorn Sauce · Beef Tenderloin With Peppercorn Sauce · Beef Steak With Peppercorn And Cabernet Wine Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

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 Peppercorn Crusted Filet Of Beef · Beef Fillets With Green Peppercorn Sauce · Grilled Beef Tenderloin With The Classic Green Peppercorn Cream

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

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

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 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.

Italy's establishment-defying reds — Tuscan blends that broke the DOC rules, often featuring Cabernet or Merlot alongside Sangiovese. The reference for modern Italian ambition.

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.