Collection: Perfect Pairings: Steak

The fat and protein in red meat softens tannins while amplifying a wine's fruit — the richer the cut, the bolder the wine should be. Cabernet Sauvignon, Malbec, Syrah, and structured Tempranillo are the natural go-tos; an aged Barolo or Châteauneuf-du-Pape for something more special.

The caramel sweetness and peppery spice of a good bourbon or rye whiskey cut through the richness just as effectively.