Smoked 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 Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef +3 more Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef · Smoked Beef Tenderloin · Beef Smoked Short Rib · Barbecued Smoked Beef Brisket

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 Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef +3 more Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef · Smoked Beef Tenderloin · Beef Smoked Short Rib · Barbecued Smoked Beef Brisket

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 Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef +3 more Smoked Beef · Smoked Beef Shortrib · Applewood Smoked Beef · Smoked Beef Tenderloin · Beef Smoked Short Rib · Barbecued Smoked Beef Brisket

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 Smoked Beef · Smoked Beef Brisket · Smoked Beef Shortrib +3 more Smoked Beef · Smoked Beef Brisket · Smoked Beef Shortrib · Applewood Smoked Beef · Beef Smoked Short Rib · Barbecued Smoked Beef Brisket

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 Applewood Smoked Beef · Beef Smoked Short Rib · Barbecued Smoked Beef Brisket

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.