Herb-crusted roast rack of lamb is an ideal dish for a classic Left-Bank Bordeaux Cabernet-led label. It’s tender with a crunchy, herbaceous coating, while garlic, rosemary, thyme, and Dijon give it flavorful depth. Lamb and wine are perfect partners, and roasted to medium rare with a drizzle of red wine jus, our pick for this traditional dish is an iconic Latour.

Deep garnet hinting at evolution, this wine reveals mature aromas of exotic spices, hoisin, cigar box, and fruitcake, with hints of incense, potpourri, cast iron, and charcuterie. Medium-bodied and plush, it’s savory on the palate with a long, mineral-edged finish.

What nails it?

• Firm tannins match lamb texture
• Concentrated dark fruit cuts through meaty richness
• Savory edge complements herby crust

Steak and wine are made for one another, and a perfect match for a Napa Cabernet is tenderloin with bold and creamy peppercorn sauce. Seared to perfection with a touch of caramelization, the buttery center melts in your mouth while the aromatic sauce adds flavor, warmth, and enhances the meat’s natural richness. With so many fine, bold red wines to choose from in Napa, we‘re spoilt for choice, but have opted for the perfect-scoring 2014, Realm Cellars, The Absurd.

Deep purple, this wine features spring florals, layers of blueberry and blackberry, hints of charcoal, toast, and spice in an intense fruit-filled mouth with a velvety texture and lingering finish.

What nails it?

• Structure complements meat’s tender texture
• Tannin-rich wine matches tenderloin power
• Dark fruit cuts through the richness and contrasts with the peppery sauce

Hearty, earthy, satisfying, yet light, red lentil stew and a side of roasted vegetables are ideal for a lighter Cabernet Sauvignon, like a Chilean, Maipo style. Tender lentils feature rich, savory, herby, warm flavors, while oven-baked veggies are gently smoky with a delicately sweet, caramelized hint. This vegetarian wine pairing calls out for a linear Cab Sauv packed with fruit. We’re going for the 2012 Errazuriz from Vinedo Chadwick.

Dense, dark fruit, billowy spice, a firm yet soft-edged build, and fresh acidity make a balanced, approachable red that suits lighter vegetarian and vegan fare.

What nails it?

• Balanced, medium body complements density of dish
• Herbaceous tones match the earthiness of lentils
• Bright acidity contrasts the crispiness of the roasted vegetable

You need to pair wine with chocolate with a careful eye on the sweetness levels so that they enhance one another to perfection. Light, fluffy, yet rich, chocolate mousse is opulent, velvety, and melt-in-the-mouth with deep and bittersweet cocoa balanced by subtle sweet notes. An ideal pairing red is plush with soft tannins – like the 1999 Parker Coonawarra Estate First Growth.

With an ample body, rich fruit, espresso, mocha, and roasted nuts, this Australian Cabernet Sauvignon displays earthy, savory hints in a mouth-filling palate with firm yet soft tannins and a long finish.

What nails it?

• Ripe fruit complements rich cocoa of mousse
• Soft tannins prevent clash of bitter taste with the chocolate
• Mocha, espresso notes complement dessert flavors

When it comes to red wine recommendations and seafood, grilled swordfish simply has to be on the menu. Firm with a dense, steak-like structure, subtle briny hints, grilling adds smoky notes and a charred coat while the interior remains juicy, tender, and flaky. Our choice for this meaty fish is a classic 2017 Sassicaia.

Taut and tight with 85% Cabernet Sauvignon and 15% Cabernet Franc, like its Bordeaux cousins, this wine showcases this red grape varietal’s stunning performance in blends. Black currant, black cherry, wild herbs, oaky hints, and a touch of iron, this red blend is balanced, elegant, and complex.

What nails it?

Structure and tannins stand up to firm, meaty texture: stands up to Sassicaia’s structure and tannins

• Oaky notes complement swordfish smokiness
• Subtle smokiness and char reflect the wine’s oak and smoky notes
• Layered complexity complements umami richness