Cabernet Sauvignon

[Randy Caparoso]

Nancy, you must be in a hungry mood! So I'll throw in a twist: Chilean Cabernets, to me, tend to be a little herbaceous -- tasting a little like cut bellpeppers or green olives -- with earthy, "rubber boot" qualities (ever notice that?). Therefore, I would take your big, honking cut of beef and slather it with roasted peppers, grilled sweet onions, and even some oily/vinegary, marinated tomatoes. These "sides" will help moderate the herbaceous qualities of the wine, making it less noticeable and more enjoyable. Bon appetit, madames!