Steak on the grill

It’s funny how every day, at the end of the day, dinner happens.  Or at least, food gets consumed – I’ll leave it up to you whether you define it as “dinner.”  But regardless of what you call it, the meal at the end of the day can be utilitarian or you can make it just a bit more with a glass of wine.

Which wine you choose depends on what you’re having for the meal.  Now, we don’t necessarily follow the rule that you have to drink white wine with fish and red wine with meats.  I mean, where does that leave the poor chicken?  No, we follow the rule of what tastes good and what we’re craving is what we’ll match with what we’re eating.

That doesn’t mean some wines don’t complement some foods better.  It just means that just as every wine can taste a little different to different people, there are some combinations that will be a hit with almost everyone.  Now that it’s Spring, we’re in the beautiful situation of being able to still appreciate a good hearty red wine as well as get a nice refreshing white wine after working in the yard all day.  Cabernet Sauvignon’s are particularly nice this time of year as the grills start to make their way onto the porch.

As a bottle of Cab, I particularly like being paired with a nice grilled piece of steak or portobello mushroom.  But I also like to spice things up, so if you’re making a stir-fry with some cayenne pepper, count me in!  Or add me to the table that is set with a chunky fish stew with tomatoes and peppers.  That will make my grape skin tingle!

What is your favorite wine in the Spring season and what do you drink it with?