Pairings › Roast Beef Po' Boy

Roast Beef Po' Boy

Food

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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.

Michelada (Traditional)

acid/heat/salt/bubbles — tangy, spicy beer cocktail refreshes and stands up to richness and spice

Score: 100

Sazerac

herbal/bitter/rye — New Orleans spice and absinthe bite cuts fat, complements savory roast beef

Score: 95

Greenpoint

herbal/bitter/rye — vermouth and Chartreuse bring herbaceous bitterness that lifts beef's richness

Score: 92

Scotch Smoky Fizz

smoke/bitter/bubbles — smokiness and effervescence lift and echo the beef’s char and richness

Score: 92

Honey Rye Sour

acid/rye/fat-cut — bright citrus with spicy rye slices through fattiness while echoing savory notes

Score: 90

Boulevardier

bitter/sweet/herbal — Campari and vermouth cut fat and add savory bitterness to match roasted beef

Score: 88

Honey Ginger Mule

spice/acid/bubbles — ginger spice and lime brightness cleanse palate and complement roast flavors

Score: 88

Filthy Martini

briny/umami — olive brine’s savory edge complements beef’s meaty, salty flavors

Score: 85

Honey Negroni

bitter/herbal/acid — Negroni bitterness and herbals cut richness and refresh between bites

Score: 85

Filthy Mouth

savory/peppery/heat — olive brine and pepper slices amplify umami and add a spicy kick to the sandwich

Score: 84

Tequila Blanco Sour

acid/bright — tequila and lime with egg white texture provide refreshing acidity to cut the fattiness

Score: 82

Scotch Boulevardier

smoke/bitter/sweet — peaty Scotch with Campari adds smoky depth that complements char and beefy umami

Score: 80