Pairings

Wine for the food.

Pick the dish. We’ll name a wine that fits — and one that doesn’t.

Meat
Steak (ribeye, strip, bistecca)
Fat, char, and protein want tannin and a little warmth. This is Cabernet country, but not only.
- Cabernet Sauvignon
  Tannin binds the protein; cassis stands up to char.
- Malbec or Syrah
  Dark fruit and smoke for grilled crust.
- Chianti Classico / Brunello
  Sangiovese's acid cuts fat; the Italian steakhouse move.
Skip: Frail Pinot and most unoaked whites — they vanish.
We're having this. What do I order?