5 Wines for Prime Rib

Ben Carter suggests five pairings for the classic Rib Eye Roast. From Chardonnay to Bordeaux, his innovative suggestions are surprising!


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46% Petite Sirah, 40% Zinfandel, 11% Cabernet Sauvignon 11%, 3% Mourvedre
Here’s your classic California option without straying into the jammy fruit bomb category.  The accompanying grapes keep this from being a one note Zinfandel. If you want a bold, fruit-forward red wine, the Phantom will work for you.  It is full of dark berry flavors, with aromas of leather and a hint of cedar. On the palate it shows firm tannins, though it is a wine that definitely improves with at least an hour of decanting. Two hours into dinner, you’ll hit a sweet spot where the bottle has mellowed out just enough to match beautifully with the slabs of roast ribeye. 

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