Strip 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.

Works with Striploin Steak · Pepper Crusted Strip Steak · New York Strip Steak Grilled +5 more Striploin Steak · Pepper Crusted Strip Steak · New York Strip Steak Grilled · Beef Strip Loin New York Steak · Rosemary-parmesan Crusted Strip Steak · Ny Strip Steak With A Soup Demi Glaze · New York Strip Steak With Bearnaise Sauce · Smoked Sea Salt And Black Pepper Crusted Strip 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 Striploin Steak · Pepper Crusted Strip Steak · New York Strip Steak Grilled +4 more Striploin Steak · Pepper Crusted Strip Steak · New York Strip Steak Grilled · Beef Strip Loin New York Steak · Rosemary-parmesan Crusted Strip Steak · Ny Strip Steak With A Soup Demi Glaze · New York Strip Steak With Bearnaise Sauce

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 New York Strip Steak Grilled · Beef Strip Loin New York Steak · Rosemary-parmesan Crusted Strip Steak +2 more New York Strip Steak Grilled · Beef Strip Loin New York Steak · Rosemary-parmesan Crusted Strip Steak · Ny Strip Steak With A Soup Demi Glaze · New York Strip Steak With Bearnaise Sauce

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

Works with Strip Steak · Ny Strip Steak · New York Strip 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 Ny Strip Steak · New York Strip 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 Korean Beef Strip Steak · Rosemary-parmesan Crusted Strip Steak

Italy's establishment-defying reds — Tuscan blends that broke the DOC rules, often featuring Cabernet or Merlot alongside Sangiovese. The reference for modern Italian ambition.

Works with Ny Strip Steak · New York Strip Steak

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a 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.

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.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.