Stuffed Beef

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 Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) +9 more Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) · Stuffed Beef Tenderloin · Beef Stuffed Mushroom · Beef Stuffed Hot Peppers · Crab Stuffed Beef Tenderloin · Mushroom Stuffed Beef Tenderloin · Stuffed Beef Tenderloin With Sausage · Beef Tenderloin Stuffed With Lobster · Cabbage Rolls Stuffed With Pork, Beef And Rice · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) +8 more Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) · Stuffed Beef Tenderloin · Beef Stuffed Mushroom · Crab Stuffed Beef Tenderloin · Mushroom Stuffed Beef Tenderloin · Stuffed Beef Tenderloin With Sausage · Beef Tenderloin Stuffed With Lobster · Cabbage Rolls Stuffed With Pork, Beef And Rice · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) +7 more Stuffed Beef · Beef Stuffed Pepper · Stuffed Cabbage (beef) · Stuffed Beef Tenderloin · Beef Stuffed Mushroom · Beef Stuffed Hot Peppers · Mushroom Stuffed Beef Tenderloin · Stuffed Beef Tenderloin With Sausage · Cabbage Rolls Stuffed With Pork, Beef And Rice · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Beef Stuffed Mushroom · Crab Stuffed Beef Tenderloin · Cabbage Rolls Stuffed With Pork, Beef And Rice +1 more Beef Stuffed Mushroom · Crab Stuffed Beef Tenderloin · Cabbage Rolls Stuffed With Pork, Beef And Rice · Beef Roulade Stuffed With Lime, Spinach And Artichoke

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 Stuffed Cabbage (beef) · Cabbage Rolls Stuffed With Pork, Beef And Rice · Beef Roulade Stuffed With Lime, Spinach And Artichoke

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Crab Stuffed Beef Tenderloin · Beef Tenderloin Stuffed With Lobster

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 Crab Stuffed Beef Tenderloin · Beef Tenderloin Stuffed With Lobster

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

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

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.

A traditional French Mediterranean grape, lately fashionable — light reds, classic Provence rosé component, characterful low-alcohol bottles in Chile and California.