Some tasty value Pinot Noir

[hotwine]

WOW, the creme de la creme for pairing with grilled steaks is Bordeaux, of course, especially a Paulliac or St Emillion. Virtually any other red will do in a pinch, including Merlot, CS, Barolo, Barbera .....whatever. I've had French VdP Pinot Noir lately with beef, and it's not bad. The big internationals from Italy are wonderful with beef (I'm thinking especially of Monsordo - big wine!). Still, for my nickel, I prefer a Bordeaux with a grilled steak.

Bucko is right about those free-range grapes: those slippery little buggers are tough to catch, and don't EVEN like to be stomped! The best way to catch 'em is when they're green, and only 1/4" in diameter; then they yield wonderfully to cookin' up in a pie. (We missed the two-week season this year, and couldn't get to the ranch in time to catch the wild mustang grapes at just the right pie-makin' size; they're now fully ripe.)