Steak Pie

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

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 · 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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Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

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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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Southwest France's quiet appellation — Bordeaux-style Merlot/Cabernet blends at fraction-of-Bordeaux pricing. Honest, food-friendly, never showy.

Malbec's spiritual home — France's southwest, where the grape is called Cot. Darker, more brooding, less plush than Argentine Malbec; pairs with duck and cassoulet.

Hermitage's affordable shadow — Northern Rhône Syrah grown on the flat lands below the great hill. Bright, peppery, food-friendly; drinks well young.