Moore's recommendation is, "A good red wine on the dryer side." For reference, red wine contains a higher amount of tannins, which will help cut through the fatty ingredients like the meat.

So if red wine is your go-to pairing with beef, we've got the scoop on the best ingredients for the marinade to pull off a restaurant-worthy meal. "Garlic, rosemary, thyme, black pepper ...

We were on our 10th toast of the evening. The spicy red wine was starting to slip down as easily as Ribena and, even though I was stuffed, that last slice of cheesy bread was looking mighty tempting.

We were on our 10th toast of the evening. The spicy red wine was starting to slip down as easily as Ribena and, even though I was stuffed, that last slice of cheesy bread was looking mighty tempting.