Steak Salsa

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 Tuna Steaks With Mango Salsa · Tuna Steak In Pineapple Salsa · Grilled Salmon Steak With Salsa +1 more Tuna Steaks With Mango Salsa · Tuna Steak In Pineapple Salsa · Grilled Salmon Steak With Salsa · Country-fried Steak With Creamy Salsa Gravy

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 Salsa · Flank Steak With Salsa Verde · Skirt Steak With Salsa Verde +1 more Steak Salsa · Flank Steak With Salsa Verde · Skirt Steak With Salsa Verde · Southwest Flank Steak With Salsa

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 Flank Steak With Salsa Verde · Skirt Steak With Salsa Verde · Flank Steak With Pineapple Salsa

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 Salsa · Flank Steak With Salsa Verde · Skirt Steak With Salsa Verde

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.

Works with Spiced Beef Tenderloin Steaks With Mango Salsa · Spicy Barbecued Rib-eye Steaks With Smoked Vegetable Salsa

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 Flank Steak With Salsa Verde · Skirt Steak With Salsa Verde

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 Tuna Steaks With Mango Salsa · Tuna Steak In Pineapple Salsa

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Tuna Steaks With Mango Salsa · Tuna Steak In Pineapple Salsa

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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

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.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.