For a big rib roast with all the fixin’s, namely Yorkshire pudding and gravy, lean into something that can stand up to all the indulgent flavors. The answer: “Australian Cabernet Sauvignon,” says Steven McDonald, master sommelier at Pappas Bros. Steakhouse.
“These wines have a richness and fruitiness that will handle richer meats, but won’t leave you as fatigued as examples from elsewhere. There is an amazing price to quality ratio overall here.”