Our Pairing Suggestion

Cabernet Sauvignon is a full-bodied, robust wine that can stand up to the intense, hearty flavors of grilled beef without being overpowered.

The intensity of the wine matches the intensity of the food, creating a balanced pairing.

Grilled beef often develops smoky, charred notes from the fire. These flavors complement the notes often found in Cabernet Sauvignon, such as:

• Dark fruits (blackberry, blackcurrant, plum).
• Earthy, savory notes (cedar, tobacco, sometimes mint).
• Spicy and peppery notes that work well with typical steak seasonings.

Excellent Wine Pairings

Below are some full bodied wines that pair well with Grilled Beef.

The wines are choosen for their ability to enhance the flavors of grilled meat, offering a balance between the richness of the meat and the complexity of the wine.

Cabernet Sauvignon

A full-bodied Cabernet Sauvignonwines with firm tannins and dark fruit flavors are perfect for grilled or roasted meats.

Malbec (Argentina)

Rich, with black fruit flavors and a velvety texture, ideal for steak or lamb.

Syrah / Shiraz

Bold, spicy, and smoky, great for barbecue or heavily seasoned meats.

Zinfandel (USA)

A classic American pairing. Jammy and spicy. Pairs well with barbecued ribs or juicy steaks.

Tempranillo (Spain)

A Spanish red with earthy and leathery notes that work well with smoked meats.
Elegant with red fruit and oak, perfect for lamb or grilled meats.

Aged Nebbiolo (Italy)

Examples: Barolo, Barbaresco, Piemonte, Italy.
Tannic and structured, with cherry and floral notes, great for rich beef dishes.

Lebanese Red (Lebanon)

Lebanese winemakers blend French grapes:
Cabernet Sauvignon. Syrah. Merlot. Cinsault. Carignan. Grenache.
Libanese wines love roasted lamb and BBQ.

Petit Verdot (France)

Deep color and strong tannins, excellent with grilled meats. Petit Verdot loves smoke, curry and hot spices.

Carménère (Chile)

Smoky and spicy, ideal with grilled steak.

Pinotage (South Africa)

Smoky and earthy, pairs well with barbecue or spiced meats.

Aglianico (Italy)

Bold with firm tannins, ideal for rich, fatty cuts of meat.

Tannat (Uruguay)

Highly tannic and robust, perfect for heavily marbled steaks.

Touriga Nacional (Portugal)

Full Body. Dark berries, black fruit, and plum flavors. Pairs very weell with gilled, braised, or roasted meat.

Go Local if You Can

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.