Premium marbled beef Ribeye Steak contains fine threads of fat interwoven through the lean. This ensures succulence of the dish.

A repast should include a wine with good tannin structures and pleasing long aftertaste.

Herederos del Marques de Riscal Gran Reserva

The beef has absolutely unique flavor because of fattening on the meadows. For the perfect combination you should choose intense wine. We recommend to combine Ribeye Gran-Chaco with a Bordeaux wine.

La Montesa Palacios Remondo.

Expressive, full bodied and dense wine with velvety tannins and berry flavour is a great complement to our New Zealand succulent Ribeye steak.

Herederos del Marques de Riscal Reserva Rioja

Tender lean meat dish is good in combination with wine of mild to moderate intensity and with good acidity at the same time. It helps to make taste of meat bright and juicy.

Gevrey-Chambertin, Bouchard pere et fils

Striploin is a back cut surrounded by a thick strip of fat on the edge.  

Chateauneuf-du-Pape Domaine La Roquete

Steak for true cowboys perfectly goes with a Californian intense wine with unique features and smoky taste.   

Syrah Le Pousseur. Bonny Doon Vineyard California

Huge T-bone steak got its name because of a T-shaped bone that separates two different types of meat. On one side there is a striploin. The other side contains unique and delicious meat of the middle part of tenderloin.

Angel's Share Two hands

Chianti Classico Il Grigio Riserva

Rack of lamb is meat from an animal less than one year old. This tender

and flavored meat requires wine equal in delicacy and flavor.

Aloxe-Corton. Olivier Leflaive Freres