Rump

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 Rump Steak · Rump Of Lamb · Veal Rump Steak +6 more Rump Steak · Rump Of Lamb · Veal Rump Steak · Beef Rump Roast · Roasted Rump Lamb · Braised Beef Rump Roast · Rump Of Welsh Lamb With A Rosemary Jus · Thai Marinated Lamb Rump Warm Peanut Salad · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

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 Rump Steak · Rump Of Lamb · Veal Rump Steak +5 more Rump Steak · Rump Of Lamb · Veal Rump Steak · Beef Rump Roast · Roasted Rump Lamb · Braised Beef Rump Roast · Rump Of Welsh Lamb With A Rosemary Jus · Flame Grilled Wagyu Rump Mb9 With Ponzu 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 Rump Steak · Rump Of Lamb · Veal Rump Steak +5 more Rump Steak · Rump Of Lamb · Veal Rump Steak · Beef Rump Roast · Roasted Rump Lamb · Braised Beef Rump Roast · Rump Of Welsh Lamb With A Rosemary Jus · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Rump · Rump Roast · Tandoori Marinated Lamb Rump, Yellow Rice And Butter Sauce

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Works with Rump Of Lamb · Roasted Rump Lamb · Rump Of Welsh Lamb With A Rosemary Jus

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Rump Of Lamb · Roasted Rump Lamb · Rump Of Welsh Lamb With A Rosemary Jus

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Rump · Rump Roast · Tandoori Marinated Lamb Rump, Yellow Rice And Butter 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 Veal Rump Steak · Beef Rump Roast · Flame Grilled Wagyu Rump Mb9 With Ponzu 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.

Works with Rump · Rump Roast

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 Rump · Rump Roast

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

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