Classic Wines

Red wine and steak is one of the classic combinations. These days, in fact, you can't walk into one of the big steak house chains (Capital Grille, Flemings, Sullivan's) without being confronted with a less-than-subtle wall of wine with the big, brawny reds on full display. Names like Opus One, Screaming Eagle, and Caymus practically jump out at you. But the real question is this: Do all red wines pair well with all steaks? And why is the pairing so good in the first place? The answer to the second question is tannins. Those mouth-drying, slightly bitter little buggers offset all the fat and protein-richness in a steak. And at the same time, that fat and protein calm down any overly aggressive tannins. The result is a pairing of harmony and balance. The answer to the first question, however, is no: Not all red wines and steaks pair well. Just focus on weight here: A rich, fatty steak like a rib-eye is perfect for a monstrous California Cabernet. But a subtle, tender filet mignon needs something more subtle, like a Bordeaux. But as long as you balance the weight of both the wine and the meat, you'll be just fine.

When it comes to beef ribs, there are two general preparations that people tend to favor: Either barbecuing or braising. In terms of the former, a rich, spicy California Zinfandel generally works well. They usually have enough alcohol—and, therefore, glycerin—to stand up to the sheer strength of the ribs, yet also enough spice to liven up the flavors a bit and cut through any sweetness the barbecue sauce gives them. A fresh, lively Beaujolais also works well. In terms of the latter, the wine that pairs best is really a matter off how the ribs are prepared. These days, braised short ribs are popular. But what they are braised in is really what determines what wine you pair with them. However, because of the richness of the meat, and the generally aggressive seasoning of the preparation, a full-bodied California Cabernet would work well, as would a pinot noir, especially from Sonoma's Russian River Valley (Dutton-Goldfield is a fabulous example). These tend to have aggressive berry flavors that would enliven even the richest short-rib preparation.

Most people don't think of wine when it comes to hamburgers. Burgers and beer, after all, is one of the classic American combinations. And while that certainly works well, it's not nearly as tasty as a burger and wine pairing. The philosophy is similar to that for pairing a wine with a steak, but with an added layer that has to be considered: The toppings. Grilled or caramelized onions are great with Chianti. A fruity, spicy, and bold Shiraz is wonderful with the classic lettuce, tomato, and raw onion. And a California Cabernet Sauvignon is excellent with blue cheese. Spanish tempranillo is also excellent with burgers. There are many ways to go, here, and the more willing you are to experiment, the better your pairings will likely be.

Hot dogs and beer may be the classic combination, but a nice red wine works well with it, too. The trick is to make the pairing not only with the hot dog in mind, but also with the context of the entire meal. And since most people eat hot dogs during casual summertime barbecues, you should go with a wine that will be appropriate in the context of the meal as a whole. Rosé and cool-weather Pinot Noir are delicious, as is a chilled glass of Pinot Grigio. Remember, you don�t want too �serious� a wine here, just something that will compliment the hot dog, and that won�t make you think too hard. Save the profound wines for the cooler weather. In the dog days of summer, stick with something simple and fun, like the hot dog itself.

A sausage is a prepared food, usually made from ground meat, animal fat, salt, and spices (sometimes with other ingredients such as herbs), typically packed in a casing. Sausage making is a traditional food preservation technique.

Just five years ago, bison burgers were relative rarities on American menus. But as more people are discovering the deliciousness of this preparation, they are--finally!--growing in popularity.

They may sound a bit...jarring, but beef cheeks are quickly becoming the favorite cut of the cow for people all over the country. They offer all the richness and texture of brisket, with a deep and meaty flavor that is all their own. When pairing wine with them, make sure you not only consider the meat itself, but also the other ingredients with which they are prepared, whether they include herbs, garlic, or the wine in which they were braised.

Whether it's Kobe beef from Japan or American Wagyu, Kobe-style beef is among the richest, most intense meat experience you can possibly have. When pairing wine, the same concepts apply as with regular beef...the only difference is that with Kobe, the intensity and fat is cranked up several notches. Make sure your wine selections reflect that.

Short ribs, which used to be throw-away cuts of the cow, are suddenly among the most in-demand ones these days. They are generally braised in some sort of wine sauce, and served with mashed or pureed potatoes. Short ribs are, when done properly, simply delicious.