What to pair with a bold red wine

Bold reds usually bring structure. Your goal is to soften tannin with protein and salt while echoing savory notes in the food.

Quick rules of thumb

• Dry-aged beef, lamb chops, and mushroom sauces — classic tannin tamers.
• Aged Pecorino or Parmesan — umami without sticky sweetness.
• If the wine feels overly oaky, add char or roasted flavors rather than sugary glazes.