Meat

Grilled steak

The clearest mechanism in wine pairing: tannin binds to protein and fat, and both of these styles bring enough of it.

Structured red

Classic

Firm, tannic, age-worthy reds built on structure rather than immediate fruit.

Tannin binds to protein and fat, softening on the palate — the single clearest mechanism in wine pairing.

Try

Serve 16–18 °C

Classic

Ripe, generous, warm-climate reds with dark fruit and rounded tannin.

Char and ripe dark fruit reinforce each other; warmth in the wine matches heat off the grill.

Try

Serve 15–18 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.