Bryce Faucheaux suggests pairing a Philly cheesesteak with Chilean Carmenère for its green pepper and tobacco notes that complement the savoriness of the sandwich.
Rachael Pack recommends a robust Cabernet Franc to complement the onions and pepper-y fats in a Philly cheesesteak, offering juicy fruit and structure to balance the richness.
Simon Kaufmann suggests Valdobbiadene Prosecco Superiore for an Italian sub, praising its crispness, gentle sweetness, and bubbly texture as a perfect match for the sandwich's complex flavors.
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