What wine pairs with cote de boeuf?

Saint-Julien

red · Cabernet Sauvignon, Merlot · Médoc, Bordeaux · France — 17–18°C

The classic steakhouse pairing: Saint-Julien Medoc Cabernet on gravel unfolds firm tannins and cassis-cedar that dialogue with the grilled rib steak's caramelized crust — structure holds up against aged fat.

Hermitage Rouge

red · Syrah · Rhône Nord · France — 17–18°C

Hermitage Rouge Syrah from Northern Rhone on granite brings intense smoked bacon and black olive that extend the rib steak's grilling — virile power and ripe fruit wrap the aged meat.

Cornas

red · Syrah · Rhône Nord · France — 17–18°C

Cornas Syrah from Northern Rhone on granite (wilder than Hermitage) unfolds intense black fruit and animal smoke that answer the rare grilled rib steak — granitic tannin holds up against aging and salt.