Cahors, France

Last year, my family purchased a quarter cow share from our local farm, returning home with a variety of cuts, mostly ground beef and chuck. We got enough ribeyes and New York strips to have a steak night once a month or so, which always feels like a special occasion. For steak night wine pairings, we’ve opened red Burgundy, Saint-Joseph, Bandol, Chianti Classico, and this Cahors, which holds its own among these celebrated appellations. The 2023 vintage has a slightly wild streak, which goes perfectly with a medium-rare ribeye and roast rosemary potatoes. Of course, I can think of plenty of pairings beyond red meat: cassoulet, vegetable stew, quesadillas—the list goes on.