With a grilled steak at ROSSO Restaurant and Grill, the safest choice is a red with good structure: by the glass there are the Chianti Classico “Brolio Bettino”, the Montepulciano d’Abruzzo and the Sangiovese “Saccr”, all served in 15 cl glasses. If the fiorentina is for two, think about a bottle, and the list has them from Tuscany, Piedmont, Veneto, Abruzzo, Puglia and Sicily.
The wine list has 68 labels, 12 of them by the glass, arranged by type and by region: with a little method you can choose in a few minutes, even if you are no expert.
By the glass or by the bottle
It depends on how many you are and what you order.
A glass is handy when everyone eats something different. If one person has a tagliata, another a pasta dish and another a pizza, each can drink what suits their plate. There are 12 in all: three sparkling (Prosecco Millesimato, Franciacorta Brut “Cuvée 22” and the Champagne of the day, which you ask the staff about), four whites (Pecorino, Gewürztraminer, Ribolla Gialla, Pinot Grigio), one rosé (Susumaniello “Amai”), three reds and a dessert wine, the Malvasia Passito “Sesto 21”.
A bottle makes sense when the table is eating meat in a similar way, for example a fiorentina for two or a table of rib steaks. On the list, prices are per bottle, and you will find them on the wine list.
Which kind of red
A steak cooked on lava stone and served rare, as tradition has it for a fiorentina, can take a wine with character. Our reds fall roughly into these groups, from lighter to bigger; the pairings are general suggestions, and you can always ask the staff.
Among the medium-bodied reds are the Lagrein from Trentino Alto Adige, the Sicilian Nero d’Avola and Syrah, and the Cesanese from Lazio: good with a tagliata or a fillet. The Tuscans are the most natural choice with a fiorentina: Chianti Classico, as “Brolio Bettino”, Riserva or Gran Selezione, and the wines of Bolgheri.
From Abruzzo comes the Montepulciano, also available by the glass, and by the bottle there is also TestaRossa; from Puglia the Primitivo, from San Marzano’s “Talò” to Primitivo di Manduria. Then come the big reds: Barolo and Gattinara from Piedmont, Brunello di Montalcino from Tuscany, Amarone della Valpolicella from Veneto. On the list they range from 13.5% to 16% alcohol: wines to take your time over.
By cut of meat
We serve beef from two sources: Prussian, sweet and already tender, and Danish, with a stronger flavour. The cuts are fiorentina, bone-in rib steak, fillet and tagliata.
Fiorentina and rib steak are sold by weight (the fiorentina starts at about 800 grams and is meant for two): they are bone-in cuts and want a structured red, such as a Chianti Classico Riserva or Gran Selezione, or a Brunello for a special evening. The fillet is the leanest cut, and a less powerful red will not overwhelm it. With La Leggera, sliced Prussian beef with rocket, cherry tomatoes and Grana Padano DOP shavings, a Chianti Classico or Montepulciano d’Abruzzo by the glass works well.
To choose your cut, see our steak guide. Cuts and portions are on the grill page.
If you are having pasta
A Roman pasta dish changes things. With our homemade pasta, amatriciana and carbonara go well with a medium red such as Montepulciano; cacio e pepe also works with a white, and by the glass there are the Pecorino from Abruzzo (the wine, not the cheese) and the Pinot Grigio. If you have pasta and then steak, ordering by the glass lets you change wine halfway through.
Before and after the meat
To start, there are sparkling wines by the glass: the Prosecco Millesimato and the Franciacorta Brut “Cuvée 22” go well with the fried starters, such as the Roman supplì or the courgette flower filled with fior di latte and anchovies. If you prefer a cocktail, the drinks list has the Bellini and the Negroni among its sixteen classics.
To finish there is the dessert wine, the Malvasia Passito “Sesto 21” from Lazio, served in 10 cl glasses. The Champagne of the day comes in 12 cl glasses; ask the staff, because it changes.
For a big table
If you are more than ten, write to us from the events page and the menu is put together with you, starting from the grill or the pizza. In the request you can also say which wine you would like for the table, or whether you want a choice of reds and whites: with a list this long, deciding beforehand saves twelve people debating over the menu.
How to ask for advice
The quickest way is to tell the staff what you are eating and how much you want to spend, and let them choose. You do not need the name of a wine: “a red with the fiorentina” and a budget is enough.
For the evening it is best to book from the booking page, adding any requests in the notes. The cover charge is 2 euro per person. The dinner menu on our website lists every dish with its allergens.
FAQ
Which wine goes with steak?
A red with good structure: Chianti Classico, Montepulciano d’Abruzzo or, for an occasion, a Brunello or a Barolo. The fillet, being leaner, wants a lighter red.
How many wines are there by the glass?
Twelve: three sparkling, four whites, one rosé, three reds and a dessert wine. Most are served in 15 cl glasses; the Champagne in 12 cl and the passito in 10 cl.
Glass or bottle?
By the glass if everyone is eating something different; a bottle if the table is eating meat in a similar way, for example a fiorentina for two.
How do I choose if I am no wine expert?
Tell the staff what you are eating and how much you want to spend. With a cut like the fiorentina, a red from Tuscany or Abruzzo is the simplest choice.
For your dinner, book a table online or call +39 342 189 9629, also on WhatsApp.
More practical questions, on hours, parking, dogs and accessibility, are in our FAQ.
