Steak Gorgonzola

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 Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks +1 more Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks +1 more Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks +1 more Steak Gorgonzola · Steak Gorgonzola Alfredo · Gorgonzola Steaks · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

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 Steak Gorgonzola · Spinach Steak Gorgonzola · Steak Gorgonzola Alfredo +1 more Steak Gorgonzola · Spinach Steak Gorgonzola · Steak Gorgonzola Alfredo · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Works with Pan-fried Steaks With Shallot-gorgonzola Butter · Portobello "steak" Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette

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 Steak Gorgonzola · Steak Gorgonzola Alfredo

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Pan-fried Steaks With Shallot-gorgonzola Butter · Portobello "steak" Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette

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

Catchall for wines from France's Rhône Valley — bold reds from the south (Grenache/Syrah/Mourvèdre) and singular Syrahs and Viogniers from the north. Always food-friendly, always sun-tinged.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-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.

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.