The Connoisseur's Steak Pairing Collection
Pairing wine with steak is an art, where the right combination can create an unforgettable dining experience. With this collection, we've taken it a step further by creating bespoke wines—collaborating with the winemakers of three esteemed estates along with the chef and sommelier team of a fine dining steak restaurant group. Tim worked closely with these winemakers to create blends that are an ideal match for steak while staying true to the unique character of each estate. These wines bring together a harmonious balance of tannins, acidity, fruit, savoury notes, and depth, perfectly complementing the richness of beef. From the marbled indulgence of ribeye to the luxurious chateaubriand, each bottle is designed to enhance the flavour and texture of your chosen cut, offering a complete sensory experience.
1 x Braida di Giacomo Bologna "Rosso di Braida" DOC Monferrato Rosso 2020, Italy
"A bold and structured wine with intense aromas of dark berries, black cherry, and a hint of spice. The palate is robust, with firm tannins and a long finish that adds depth and complexity."
Key fact: We used old vine Barbera for freshness and fruit with some added Cabernet Sauvignon and Merlot for extra weight.
Recommended cuts: ribeye, sirloin, rump, filet
1 x Real Agrado Rioja 2019, Rioja Oriental DOCa, Spain
"Bright cherry-red in colour, this wine offers aromas of jammy red berries, blackberries, and light peppery notes. The medium-bodied palate shows lively fruit with a subtle touch of oak."
Key fact: Aged in a mix of French and American oak barrels, this wine balances fresh fruit with oak complexity, sourced from estate vineyards.
Food pairing: Pairs well with lamb, charcuterie, and roasted vegetables.
1 x Quinta da Boa Esperança Handcrafted Tinto, VR Lisboa 2019, Portugal
"Offering bright red berries, plum, and earthy notes, this lively wine has fine tannins and balanced structure, delivering a smooth and enjoyable palate."
Key fact: Produced from organic coastal vineyards, the wine benefits from a cool Atlantic influence, enhancing its fresh acidity and lively character.
Recommended cuts: ribeye, sirloin, rump, porterhouse, chateaubriand
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