Rosemary 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 Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak +2 more Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak · Rosemary-parmesan Crusted Strip Steak · Rosemary Grilled Flank Steak With Cherry Tomatoes And Olives

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 Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak +2 more Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak · Rosemary-parmesan Crusted Strip Steak · Rosemary Grilled Flank Steak With Cherry Tomatoes And Olives

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 Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak +2 more Rosemary Steak · Rosemary Beef Steak · Rosemary Flank Steak · Rosemary-parmesan Crusted Strip Steak · Rosemary Grilled Flank Steak With Cherry Tomatoes And Olives

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.

Works with Grilled Flank Steak With Rosemary · Garlic And Rosemary Steak With Potato-onion Cakes · Beef Tenderloin Steaks With Port-rosemary Sauce

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 Rosemary Beef Steak · Rosemary-parmesan Crusted Strip Steak · Rosemary Grilled Flank Steak With Cherry Tomatoes And Olives

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Grilled Flank Steak With Rosemary · Garlic And Rosemary Steak With Potato-onion Cakes

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.

Works with Garlic And Rosemary Steak With Potato-onion Cakes · Beef Tenderloin Steaks With Port-rosemary Sauce

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

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

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.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

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.