Beef

While Cabernet Sauvignon and a grilled steak is an iconic combination, grass-fed beef has an inherent herbal character that works great with Portuguese varietals like Touriga Nacional and Tinta Barroca or a straight Mourvèdre, all which have strong savoury notes. If you’re throwing an egg on that steak, consider a pink Champagne or sparkling wine, the bubbles help offset the sticky mouthfeel of the yolk. Braised cuts and ribs encourage a richer pairing: consider Syrah or Syrah-based blends, or push the boat out and open a vintage Port.