Roast Beef Po' Boy
Best wine varietals
Cabernet Sauvignon
Cabernet Sauvignon's bold tannins complement the rich roast beef flavors.
Merlot
Merlot offers a smooth, fruity balance to the savory sandwich.
Syrah
Syrah's spicy notes enhance the seasoning in the po' boy.
Blend
Blend wines provide complexity and versatility for mixed flavors.
Best cocktails with this
Pint glass • Easy • 5 min
acid/heat/salt/bubbles — tangy, spicy beer cocktail refreshes and stands up to richness and spice
Old Fashioned glass • Medium • 5 min
herbal/bitter/rye — New Orleans spice and absinthe bite cuts fat, complements savory roast beef
Coupe • Medium • 5 min
herbal/bitter/rye — vermouth and Chartreuse bring herbaceous bitterness that lifts beef's richness
Highball glass • Medium • 10 min
smoke/bitter/bubbles — smokiness and effervescence lift and echo the beef’s char and richness
Coupe • Medium • 5 min
acid/rye/fat-cut — bright citrus with spicy rye slices through fattiness while echoing savory notes
Coupe • Medium • 5 min
bitter/sweet/herbal — Campari and vermouth cut fat and add savory bitterness to match roasted beef
Copper Mug • Medium • 5 min
spice/acid/bubbles — ginger spice and lime brightness cleanse palate and complement roast flavors
Martini glass • Easy • 5 min
briny/umami — olive brine’s savory edge complements beef’s meaty, salty flavors
Old Fashioned • Medium • 5 min
bitter/herbal/acid — Negroni bitterness and herbals cut richness and refresh between bites
Rocks glass • Medium • 10 min
savory/peppery/heat — olive brine and pepper slices amplify umami and add a spicy kick to the sandwich
Coupe glass • Medium • 5 min
acid/bright — tequila and lime with egg white texture provide refreshing acidity to cut the fattiness
Coupe • Medium • 5 min
smoke/bitter/sweet — peaty Scotch with Campari adds smoky depth that complements char and beefy umami