beef

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• BANDOL, RED (FULL-BODIED)
• BARBERA (ITALIAN MEDIUM-BODIED, HIGH-ACID, FRUITY RED WINE FROM THE PIEDMONT REGION)
• CHILEAN WINES (WHICH HAVE A MEATY SMOKINESS TO THEM)
• FULL-BODIED RED WINE
• LAGER, AMBER (TOP-FERMENTING, WITH MORE MALT THAN A LAGER; LIGHT TOASTED MALT WITH A GENTLE CREAMINESS)
• MERITAGE (AMERICAN RED WINE MADE IN THE STYLE OF BORDEAUX; BLENDING OF CABERNET SAUVIGNON, MERLOT, CABERNET FRANC, MALBEC, AND PETIT VERDOT)
• PAUILLAC (FRENCH FULL-BODIED RED WINE FROM BORDEAUX)
• SAINT-EMILION (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX)
• TEA, ASSAM (INDIAN, FULL-BODIED)
• TEA, OOLONG (CHINESE, PARTIALLY FERMENTED; SOMEWHERE BETWEEN GREEN AND TEA, BLACK; USUALLY FROM TAIWAN [FORMOSA] AND FUCHIEN AND CHIANGSI PROVINCES)