Red Meat and wine

[Randy Caparoso]

Good God, this is a Novice's section! Freaky Friday is a video.

If you're serving beef, the safest, best tasting red wine is Cabernet Sauvignon. California puts out tons of smooth, reasonably priced brands. My favorite value is Laurel Glen "Terra Rosa" ($8-$11), a classic choice is Beaulieu ("B.V.") "Rutherford," and three of my current middle range favorites ($14-$18) are Kunde, Justin, and Rosemount "Traditional" (the latter, a Cabernet Sauvignon/Merlot/Petit Verdot blend). If you have a good wine merchant in your neighborhood, they might have a few reasonably priced Bordeaux crus (also made mostly from Cabernet Sauvignon and/or Merlot) to choose from. Ask 'em.

The Cabernet route might indeed seem traditional, but it's hard to beat with roast beef!