There is a red wine from Australia called Angus the matches very well with just about any kind of red meat. A cabernet Savigon is a very nice red with a bit of sweetness to it. If you prefer your wine a bit drier try a merlot. Robert Mondavi is a winery in California that makes very good wine at a reasonble price. The golden rule with wine and food is red with red meat, and white with white meat.
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While people argue all the time about "only serve red wines with red meats, and white wines with white meats", that's not entirely true. It really depends if the dish you're eating is spicy, sweet, etc. For instance, if your BBQ Sauce is spicy, you will want to go with a sweeter wine, to help cut and compliment the heat. For instance, Riesling or Gewurztraminer, which can stand up to both the heat and the fattiness of the ribs. If your BBQ Sauce is a sweeter sauce, you should opt for a drier Red wine, such as Syrah or Shiraz, which are known to have a somewhat smoky flavor. If red wine isn't your thing, Chardonnay can be pared with ribs, as well. Wines like Pinot Noir will be overpowered by the ribs and the sauce.
Any white wine will go well with white meat; however, a dry white wine will go best with filet mignon. A sugary white wine will be overpowering to the light, almost delicate, taste of the filet.
Red wine goes with red meats. A Merlot or Shiraz would be a safe option, or possibly a Cabernet Sauvignon (especially if the meat is grilled). Sweeter reds like Pinot Noir might get overpowered by the beef's flavor.
Merlot, Cabernet, most reds due to the weight and texture of the meat. The more spice the more full bodied the wine
You really have a choice here. If steak is the main dish then you should stick with something bold and deep like a merlot or spanish red. You can also do a fruity chardonnay.