CO U R T E S YO F P RI M E 6 8

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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