Steak Sirloin

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 Sirloin · Sirloin Steak · Grilled Sirloin Steak +4 more Steak Sirloin · Sirloin Steak · Grilled Sirloin Steak · Salmon Or Sirloin Steak · Sirloin Steak Flap · Char Boiled Sirloin Steak · Lemon Marinated Sirloin Steak

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 Sirloin Steak · Grilled Sirloin Steak · Sirloin Steak Flap +2 more Sirloin Steak · Grilled Sirloin Steak · Sirloin Steak Flap · Char Boiled Sirloin Steak · Lemon Marinated Sirloin Steak

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 Sirloin Steak · Grilled Sirloin Steak · Sirloin Steak Flap +2 more Sirloin Steak · Grilled Sirloin Steak · Sirloin Steak Flap · Char Boiled Sirloin Steak · Lemon Marinated Sirloin Steak

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 Sirloin Steak · Grilled Sirloin Steak · Lemon Marinated Sirloin Steak

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Works with Steak Sirloin · Sirloin Steak

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.

Works with Sirloin Steak · Salmon Or Sirloin Steak

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.

Works with Steak Sirloin · Sirloin Steak

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 Top Sirloin Steak · Salmon Or Sirloin Steak

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.

Works with Steak Sirloin · Sirloin Steak

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 · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.