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FOODflDRINK
1. BERINGER KNIGHTS
VALLEY CABERNET
SAUVIGNON
A Cabernet Sauvignon
with aromas of ripe
blueberry, blackberry,
maple and nutmeg on
the nose that leads to
flavors of currants, sassafras and bright red
fruits that emerge from
a dense core of fruit,
accented by juicy acidity
and a lush finish.
2. WOLF BLASS
PLATINUM SHIRAZ
The nose shows lifted,
spicy, fragrant aromas
and notes of ripe ber-ries and dark chocolate.
The concentrated palate
boasts layered flavors
of blackberry, freshly
ground coffee, spice and
integrated oak. This is a
seamless, velvety wine,
which is rich and intense
with excellent palate
length and fine long
tannins.
3. SLEDGEHAMMER
ZINFANDEL
Vivid aromas of boysenberry, blackberry,
black cherry and a good
dose of black pepper
characterize this wine.
Dark fruit flavors of
dried cherry and current,
highlighted by tobacco
notes, dominate the
palate. The wine is balanced by soft tannins
and added vanilla highlights from the influence
of aging in oak.
4. PENFOLDS BIN 389
—CABERNET SHIRAZ
Lively. Intense, generous
and vibrant fruits—with
volume! Licorice with
cocoa, cedary oak.
Mouth-coating, ripe tannins augment an even
and sweet palate filled
with texture.
5. COLORES DEL SOL,
MALBEC
In the glass, Malbec is
known for power and
intensity. Malbec offers
rich fruit similar to Cabernet Sauvignon, along
with the plush character
of Merlot.
Deep ruby in color
with bright purple hues.
Intense aromas of ripe
blackberry and hints of
spice lead into a rich,
fruit-driven palate,
dominated by flavors
of raspberry and black
cherry. The wine shows
excellent balance with
an opulent, full-bodied
mouthfeel and fine
grained tannins.
6. GABBIANO
RISERVA CHIANTI
On the palate, red fruit
flavors play out on a
sweet and spicy background, with hints of
vanilla bean, cocoa and
toasty oak. The wine has
fresh acidity and a vigorous mouthfeel, and the
excellent tannins add
length and breadth to the
finish. Fine, elegant and
complex.
GETTING SAUCY
Looking to amp up the flavor
of your beef? Try one of these
toppings.
Béarnaise This classic French
sauce is made with clarified
butter and egg yolks and flavored with chives and peppercorns. A perfect companion to
frites as well as steak.
Peppercorn A little spicy, a
little creamy, and you’ll also
get the zingy bite of mustard
and brandy.
Hoisin This Asian thick,
sweet and spicy sauce has
notes of soy sauce, red chilies
and garlic.
Chimichurri The olive oil
and vinegar base of this
Argentinian staple is chunky
with fresh oregano, parsley
and garlic and is usually paired
with grilled meats.
THE POUR
Now that you’ve ordered your steak, how do you
pair it perfectly? Nicole Carter, International Brand
Ambassador for Beringer Vineyards, can help you
narrow down that wine list.
“The most traditional wine and food pair-
ing is a great Cabernet and a steak. Just as steaks
can vary widely on fat content and cooking style,
Cabernet Sauvignon can vary in style from many
countries around the world. The higher the fat
content, the more structured you want your wine
to be—fuller bodied and bolder tannins. That said,
that were made to join a fantastic steak—especially
from a country that is known for both. Australia
is producing great blends: Spicy Shiraz blended
with Cabernet is always one of my favorite picks.
Chiantis and Merlots are great choices for those
who want good full wines that are not overly tan-
nic. However, for the Chardonnay drinker who is
always going to drink Chardonnay no matter what
they select to eat, a full bodied white can pair just
as well if the meat is seasoned to perfection.”
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