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.

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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

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.

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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.

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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.

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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.

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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.

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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.

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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.

Works with Grilled Steaks · Pan-grilled Steak · Flank Steak With Chimichurri +16 more Grilled Steaks · Pan-grilled Steak · Flank Steak With Chimichurri · Steak And Chimichurri Toasts · Steak With Shallot-merlot Sauce · Spice-roasted Porterhouse Steaks · Grilled Flank Steak With Rosemary · Steak With Mustard And Green Peppercorns · Beef Tenderloin Steaks Stuffed With Morels · Pan-fried Steak In Cognac-peppercorn Sauce · Marinated Flank Steak With Horseradish Sauce · Spiced Beef Tenderloin Steaks With Mango Salsa · Grilled Sirloin Steaks With Blue Cheese-walnut Butter · Rib-eye Steaks With Mushrooms, Brandy And Blue Cheese · Grilled Steak And Asparagus Salad With Hoisin Vinaigrette · Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce · Grilled Flank Steak With Sauteed Portabella And Cremini Mushrooms · Tenderloin Steaks With Cranberry-port Sauce And Gorgonzola Cheese · Barbecued Steak Brazilian-style, With Garlic Marinade And Dipping Sauce

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.

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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.

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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.

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