Which wine with which meat? Well, it’s your choice, we would never dream of forcing anything on our guests. Some people love contrasting tastes – e.g., blue cheese and sweetness of Sauternes. Others prefer something fresh – e.g., beef carpaccio and Beaujolais. You may use geography as the rule of the thumb: e.g. “Caprese” salad works well with young Italian wines, while rich Argentine steak is perfect with full-bodied Argentine wine. And yet…
There are some classic combinations that will always be good. If you follow our advice, we guarantee: the following combinations bring you the best, they display both the meat and the wine to perfection.

GOODMAN rib-eye steak & Tuscan Sangiovese wines
Tuscan wines with their predominance of Sangiovese grapes have a characteristic nose of ripe plums and jam, and they are pretty high on tannins. Only a wine as full-bodied as this is able to master the onrush of our rib-eye steak.

New York steak & Cabernet Sauvignon
The richness of a New York steak will be highlighted by tannic, bright Cabernet Sauvingon with its strong taste with notes of blackcurrant.

Filet mignon & Bordeaux
The tender taste of mignon is best accompanied by elegant French wine of Bordeaux. Such complex wine will bring out all the nuances of mignon’s taste.

Lamb rack & Chilean wine
Ripe, spicy aromas of Chilean red wine will enhance the taste of lush, noble lamb, its tannins and slight acidity helping you to digest the flavorful fat.

GOODMAN pork chop on two ribs & Merlot
Juicy grilled pork is at its best with an open well-rounded New World Merlot with a bouquet of prunes, candied fruit and jam.