The Spanish (White Wine) Revolution

[+] Click image to enlarge
Map Courtesy of Cellar Tours

The last quarter of the twentieth century saw many revolutions, large and small, in the wine world. One of the more interesting, to our way of thinking, has been the amazing transition, from absolute mediocrity to stunning brilliance, in the quality level of white wines from Spain. A mere twenty-five or thirty years ago you would have seen few if any Spanish whites on our shelves, while today the wines in that section equal or surpass in number those we carry from many other regions of the world . . . and they are very, very good!


+/- The Spanish (White Wine) Revolution

Let’s make it thirty years, for discussion’s sake; that puts us back in 1983, only eight years after the death of Generalissimo Franco, who had ruled Spain with the proverbial iron hand since 1936. His dictatorship kept the country largely isolated from the rest of the world, and his death, and the subsequent transition to a democratic form of government, brought winds of change in winemaking as in many other areas. It quickly became apparent that what had been thought adequate for the domestic market would not be competitive in the international market. Younger winemakers saw what needed to be done . . . and eventually funds from the EU gave them the wherewithal to invest in the necessary modern technology to make it all happen.
Count among the pleasures of Spanish whites their diversity. Unlike New Zealand, say, with its “Johnny one-note” dependence on Sauvignon Blanc, Spain offers great variety in white wine, largely because young winemakers have enthusiastically embraced their unique native varietals. And so, when Alex opted to put together his “Spanish whites” this month, he was able to highlight not only six different regions of the country but six (or more) different grape varieties as well. Brief tasting notes are available on the sampler; for background, here’s a brief tour of the regions being featured, from west to east.
1. Rias Baixas: This is home territory for the Albarino grape, and the words translate as “low estuaries” or fjords; this is the stretch of the Atlantic coast just north of the border with Portugal. The grape itself was rescued from near-extinction back in the 80s by a few far-seeing winemakers; today it represents 90% of what is planted in the region, there are more than 200 different producers, and Albarino is widely regarded not just as Spain’s best white but as a wine that has achieved world-class status.
2. Valdeorras: Head east from Rias Baixas and you will shortly find yourself in the region called Valdeorras, or “Golden Valley,” possibly so named because it was the site of Roman gold mines a couple of thousand years ago. The viticultural star here is the Godello grape, another varietal the enjoyed a last-minute rescue from extinction. Most critics rank it (with Albarino and Verdejo) in the top three of indigenous white varieties and point to it as an example of how the new technology has shown winemakers the unexpected treasure in their midst.
3. Rueda: We have moved further inland and dropped down south a bit, and it is here in Rueda, a white-producing island in the middle of a sea of red, that we encounter the third grape in that trinity of native varietals, Verdejo. As British wine writer John Radford famously said, this is a grape that was waiting for technology to catch up with it. Yes, Verdejo is a class-act grape, but it has one problem: its juice has a tendency to oxidize rather quickly. Fifty years ago, the wines coming from here were unappealing to say the least; transformation came at the hands of the head of Marques de Riscal, who was searching for someplace besides Rioja to make white wine; his erstwhile instructor, Professor Emile Peynaud, counseled cold fermentation in stainless steel and covering the juice and the wine with a layer of inert gas, and thus modern-day unoxidized Rueda was born.
4. The Basque Country: We are back in what is called “Green Spain” but have moved halfway across the country and are now on the northern coast, in the home of Spain’s fractious Basque population. Everything here is virtually unpronounceable, starting with the wine, Txakolina (Chacoli to us). The grape is reasonably pronounceable, Hondarrabi Zuri, and the grapes are grown along the coast between Bilbao and San Sebastian. During the phyloxxera plague of the late 19th century the wine almost completely died out, but the Basques, zealous of their culture, did everything they could to keep production going.
5. Costers del Segre: We have now completely crossed the country and reached the foothills of the Pyrenees. The region is known as the Costers del Segre, after the Segre canal that crosses the province, and it owes its existence as a winegrowing region to one company, Codorniu, and the estate that was originally founded here by the Raventos family in 1900. Over the last century many other classy wineries sprang up, producing wines that more than matched those coming from the founding company. And here, at long last, it’s time to admit the presence of international (read “French”) grape varieties, for our wine of choice is a blend of Sauvignon Blanc, Verdejo, and Gewurztraminer.
Are these six regions of Spain the only ones to look to for good white wines? No, but they are among the best. And if you have not yet discovered the pleasures of Spanish whites, perhaps it’s time you did!

The United States of Gin

With all the recent buzz about Gin, another blog post might appear to be a bit of overkill. But we can’t help it. At Heights Chateau, we’re proud Gin lovers, and were enthusiastic supporters well before it became the darling of mixologists and the craft spirits scene.

And what’s not to love? Gin may be one of the most polarizing of spirits, demonized for its centuries-old reputation as a cheap, potentially toxic tipple. Yet, its popularity endures, perhaps because of its paradoxical nature: It possesses as challenging a flavor profile as you’ll find in any major spirit, yet it is also incredibly simple to use in such cocktail classics as the Martini, the Gimlet or most obviously, the Gin and Tonic.

+/- The United States of Gin!

While most people are familiar with Beefeater, Bombay and Tanqueray, there are now vastly more choices on the shelf, most of which have debuted over the past five years. We understand how daunting it is to stare at that wall of Gin and try to figure out what the differences are . . . and believe us, there are differences. Unlike, say, Vodka which has countless brands delivering fairly similar finished products, Gin relies on several base spirits and countless botanical ingredients used in varying combinations to produce a wide array of flavor profiles.

We’re not going to go into an exhaustive list of different types of Gin. For that you can look here, here or here. Instead, we’re going to take a closer look at the fastest growing category of Gins, and ironically, the most foreign to the average consumer: American Gins. What follows are some our favorite new and not-so-new American Gins broadly grouped into three general categories. We hope that these suggestions give the novice a leg up, and the Gin pro some new toys to play with.

Classic Dry

Great Lakes Distilling Rehorst Gin $36.99

Great Lakes Distillery was founded by Guy Rehorst, who had the desire to produce small batch artisanal spirits in an era when all things are mass produced and franchised. Located in the heart of Milwaukee,the distillery uses ingredients that are sourced locally whenever possible. The Rehorst Premium Milwaukee Gin is made from nine botanicals, including two that have never been used in any Gin before. One is Sweet Basil, for a fresh, floral character, and the other unique botanical is Wisconsin Ginseng, regarded as some of the finest Ginseng in the world. This Gin is dry, spicy and slightly sweet, with flavors that build on the palate over time.

Tuthilltown Half Moon Orchard Gin $36.99

Tuthilltown was New York state's first distillery after the repeal of Prohibition, and it has been highly influential in the national craft-distilling boom. Their Gin is named after the vessel in which Henry Hudson first explored his namesake river. Produced using New York Hudson Valley apples and Finger Lakes wheat, this is a unique Gin with a distinctive profile. With its dry, floral notes, this round and smooth Gin can easily be enjoyed on its own or on the rocks.

Taste the Place

St George Terroir Gin $31.99

St George is a legend in the craft distilling community. Founded in 1982, it has grown from a small eau-de-vie producer into multi-faceted operation that takes up an entire hangar at the now-defunct Alameda Airfield. Their calling card has always been interesting and engaging spirits made with the best ingredients available. The Terroir Gin is inspired by the scrubby hillsides that surround the Bay Area, based on Douglas fir, California bay laurel and coastal sage. It may be one of the most aromatic Gins we’ve ever tasted, and one whiff is truly transportive in a way that few spirits are.

Caledonia Spirits Barr Hill Gin $39.99

Caledonia Spirits was founded by Tom Hardie who, after farming bees for 40 years, is now producing a Gin that showcases his excellent honey. Located in Vermont, just south of the Quebec border, this distillery produces Barr Hill Gin, a Gin that is unique in that it uses only two botanicals: juniper berries during distillation and honey at the time of bottling. It has a soft and elegant texture, and its sweet floral notes lend themselves to both cocktails and sipping.

Specialty

New York Distilling Perry’s Tot $31.99

After founding and then running Brooklyn Brewery for 20 years, Tom Potter might have been expected to rest on his laurels. Instead he took a few years off and then opened New York Distilling Company, an impressive distillery/ bar complex in Williamsburg, Brooklyn. Perry’s Tot is one of his first releases, and it’s a doozy. Weighing in at 114 proof, this naval-strength Gin is certainly bold, but its expertly blended botanicals, including honey from New York, highlight its dry side and round out any hard edges. Built for tonic, gimlets and fizzes.

Ransom Old Tom Gin $35.99

Tad Seesedt started out as a roving distiller and winemaker until 2008 when he purchased a 40-acre farm in the Willamette Valley that brought his two passions into one place. His Old Tom Gin revives a century-old style of spirit which has more body and sweetness than a traditional dry Gin. Ransom Old Tom starts off with two separate spirits, one distilled from barley, the other with botanicals, which are then blended and barrel aged. The resulting Gin is broad on the palate, with a malty character which gently frames delicate herbal and botanical notes. In all likelihood, it is unlike any Gin you’ve ever tasted.

50 Shades of Pink . . . and Then Some!

Just about a year ago we used this space to tour the Mediterranean world in search of anise-based spirits. Let's start by taking that same trip again, this time seeking and following another thread characteristic of almost all Mediterranean cuisines, the presence on the table in warmer weather of a bottle of Rosé. The idea of Rosé is inextricably linked with any thought of Provence -- with all of the south of France, in fact -- but it is equally appropriately paired with Greece, mainland and islands, and with southern Italy. The wines in question, made with a wide range of grapes, both international and indigenous, are, almost without exception, delicate, elegant, dry, in some cases even austere. And, to repeat, they are an integral part of the fod and wine culture of the places they come from.

+/- 50 Shades of Pink . . . and Then Some!

With that providing our European background, move the story to this country, time around the late 1950s early 1960s. Just as the American consumer was beginning to develop an interest in and taste for good wine, what showed up on these shores but a gift or two from Portugal . . . pink, slightly frothy, just a bit off-dry, and packaged in a sturdy crock that made for a charming candle holder. These were shortly followed in the wine marketplace by . . . . you guessed it, white Zinfandel. And thus it became incontrovertible truth for an entire generation of American wine drinkers that pink = sweet.

At Heights Chateau we've always known otherwise. We're passionate enthusiasts for Rosés and are eager to share that passion. We love their versatility, the range of colors, flavors and styles . . . the light southern French, delicate in color with understated elegant fruit; the darker shades of California, with riper fruit and picnic possibilities; the ruby-hued Spaniards and Italians, richer in fruit than the French yet not as ripe as California and a match for a wide range of foods.

And the category continues to expand, with Rosés coming in from all over the world, from South Africa, South America, and virtually every place in between. Come see our vast selection (last season we topped out at eighty, this year we could easily hit a hundred); we think you'll be impressed by the depth and breadth on our shelves.

Start with three new discoveries of ours:

Dio Fili 2011 Rosé @ $8.99
This young estate is located just to the west of the Greek region of Macedonia; it was founded in 2006 by Yiannis Boutaris and Yiannis and Georgia Goutziamani ("dio fili" in Greek means "two friends"). Yiannis Boutaris was elected mayor of Thessaloniki in the fall of 2010 so Yiannis and Georgia now run the business alone. A blend of Xinomavro and Moschomavro aged in stainless steel, this Rosé is bold in color, smell and palate. The nose explodes with rich ripe red berries, crisp stone fruit and hints of white pepper and minerality. Floral, spicy and exotic, the palate is medium to full bodied, drinking like a clean light red wine.

Alento 2012 Rosé @ $12.99
The Adega do Monte Branco is located in Estremoz, a lovely town in the Alentejo region of Portugal. The winery, which dates only from 2006, is the project of Luis Louro, son of Miguel Louro, the owner and founder of Quinta do Mouro, one of the Alentejo's leading estates. Alento is the winery's first (and better known) brand, designed to showcase the characteristics of the region; they are modern, distinctive wines made predominantly from native grape varietals. This Rosé, for example, is made from Aragones and Touriga Nacional; it is deep, dark, and spicy, with an intense aroma of red berries, well balanced and elegant, with good acidity and a lingering aftertaste.

Essential 2012 Rosé @ $14.99
Richard Betts made his first reputation as one of the top sommeliers in the country, based for several years at the award-winning Little Nell in Aspen Colorado; then came a cult wine line in partnership with Dennis Scholl, another wine company and a tequila brand, and now his own label which he has confidently named My Essential Wine Company. To make his first Rosé, Richard headed (naturally) to France. A blend of Grenache, Cinsault and Syrah, the wine is a real crowd-pleaser, with light pink tones, bright acidity, and lively fruit.

Just in Time for Derby Day

Back before rye whiskey was the darling of fancy cocktail bars, it led a rather solemn existence. Banished to dusty shelves, it was considered an old man’s drink, the purview of drunks and louses who were to too cheap to afford scotch whisky. Few serious whiskey lovers even knew of Rye’s illustrious past, its development as the drink of choice for Irish and Scottish settlers, and its rampant popularity, especially in its spiritual homes of Pennsylvania and Maryland. Prohibition changed all that, and after it ended in 1933, most distillers used their scant resources to make Bourbon, a sweeter whisky that was more appealing, and cheaper to make than Rye.Today, Rye has exploded, with most of the main players and countless microdistillers developing new products fast enough to make your head spin.

+/- Just in Time for Derby Day Dad's Hat Rye 750ml 90%abv $45.99

In 2012 friends Herman Mihalich and John Cooper launched Mountain Laurel Spirits and Dad’s Hat Rye. Dad’s Hat is an homage to the whiskey their fathers drank, what some call a Monongahela-style rye made popular in Western Pennsylvania. In keeping with tradition, this whisky is made with locally-sourced grains from a mash bill that mostly rye, with some malted barley and malted rye. Their fermentation through a new CARL still is low and slow in order to bring out as much nuance and personality as possible. It is then aged about nine months in heavily charred quarter cask barrels before bottling. The resulting Rye is dry and complex, much spicier than many corn-heavy versions made in Indiana, with a pleasingly smooth mouthfeel. Flavors of pickling spice, cinnamon and cloves last into a really long, smooth finish that is impressive for such a young whiskey.

Recipe: Remember the Maine

While this recipe has a few moving parts, it is an absolute classic, and should be a staple of any cocktail repertoire.

• 2 ounces rye
• ¾ ounces sweet vermouth
• 2 bar spoons Cherry Heering (can substitute any cherry liqueur)
• ½ bar spoon absinthe ( can substitute pastis or other similar anisette)

Build into an ice-filled shaker. Add all the ingredients and then stir briskly with a bar spoon. Strain into a chilled cocktail glass. Can garnish with a brandy cherry.

Thanksgiving: The Annual Food-and-Wine-Matchup Challenge

Yes, it's a challenge, the reasons for which I will get to shortly . . . and there are many different ways to rise to that challenge. You can (as Matthew and I did in composing our November samplers) start from the premise that Thanksgiving is the quintessential American holiday and choose all American wines to go with your holiday meal. It's just as likely in my house, however, that you'll find an "America as melting pot" stance, which opens the door for entries from all over the world. (By way of explanation: our dining room is rather small and the usual 12-14 at the table makes for a tight squeeze, so my husband the sommelier tends to throw a range of bottles on the table and let our guests take their pick.)

+/- Thanksgiving: The Annual Food-and-Wine-Matchup Challenge

But back to those two Thanksgiving samplers. Matthew's is all-American (and all red) while mine is a mix of red and white, all from New York State. I'll leave Matt to defend his choices; as for mine . . . perhaps I was partly inspired by having just celebrated October as "Uncork New York" month, but I think it's more my conclusion that the grapes New York seems to do best are among those well suited to match with the traditional array of Thanksgiving dishes. And that takes us back to the wine-pairing challenge inherent in the holiday meal.

First consider the bird. Is it white meat? Yes! Is it dark meat? Yes! Does it have a lot of flavor? In my book, no. All of this points first to a white wine that is a bit of a shape-shifter, a chameleon if you will, a white that won't overwhelm . . . in other words, an unoaked Chardonnay like the North Fork Project I picked. A joint venture between Macari Vineyards on Long Island's north fork and their New York distributor, Martin Scott, the wine is intended to showcase the characteristics of the terroir of the region, which it does most successfully. Chardonnay, incidentally, seems to fare equally well in all the major grape-growing regions of the state, Long Island, the Hudson Valley, the Finger Lakes, and now we have in the store our first example from the Niagara Escarpment along the shores of Lake Ontario, the Leonard Oakes, which I also recommend enthusiastically.

But what about those dark meat people at the table? They probably want a red, but not a heavy one, something brightly fruited with soft tannins and subtle flavors. Pinot Noir? Maybe. Merlot? Maybe. Cabernet Franc? Now there's a thought. Cabernet Sauvignon? By itself, too brawny. Zinfandel? We like its American associations, but often too "in your face." I find the perfect answer in a charming blend from the Hermann J. Wiemer winery up on the western shore of Seneca Lake: it is mostly equal parts Cab Franc and Pinot Noir, with small amounts of Cabernet Sauvignon, Merlot, and Lemberger (aka, Blaufrankisch, native to Germany) blended in.

A brief footnote here: attempting to make world-class wine is a relatively recent effort for New York State, and growers in the key regions are still somewhat in the process of figuring out what grows best where. Early efforts on Long Island's north fork focused on Sauvignon Blanc, Merlot and Pinot Noir; today Chardonnay reigns for white on the island as does Riesling in the Finger Lakes, most of the Pinot Noir vines on the north fork have long since been ripped out, and it is becoming increasingly clear that Cabernet Franc is our most successful red grape throughout.

We've taken care of the bird pretty well, but the real difficulty lies with those pesky side dishes (think cranberry sauce, think sweet potato casserole, think jalapeno/cornbread stuffing) that can be sweet and/or spicy and/or highly acidic. Now add to what's already on the table a chilled bottle of Riesling, one with a substantial bit of residual sugar to it, like the one I chose from Red Newt Cellars on the eastern side of Seneca, and you've struck the proper balance.

So there you have an explication of my New York sampler, and a little bit about New York wines as well. Happy Thanksgiving!

The Lazy Days of Summer

August is sultry, it's soporific, it makes you want to do . . . nothing. The cicadas arrive and with their incessant drone send you to the nearest hammock or deck chair or rocking chair for a few stolen hours of doing absolutely . . . nothing.

+/- The Lazy Days of Summer

The indolent spirit of August invades my kitchen and dining room as well. I avoid turning on the oven at all costs, and grilling, crisp salads, and seasonal fresh fruit for dessert become the order of the day. And my Sunday dinner guests are trained to head straight for the back yard, where eight fit comfortably at the picnic table, more with additional side tables, and the dining table remains in pristine condition.

And what about wine, you ask? Over the years I have known people who buy wine strictly on the basis of the thermometer reading; they happily drink red wine all winter long, regardless of what kind of food they're having, but as soon as the temperature hits the 70-degree mark they switch to whites . . . and stay with whites until the temperature starts going in the opposite direction. I don't recommend being that arbitrary; there is of course a tremendous variety and range in white (not only in terms of taste but of weight on the palate as well), but many of our classic summer foods — especially barbeque fare like steaks, chops, and ribs — cry out for a serious red.

If you do want to drink a serious red in the high heat of summer, fine, but here's a bit of advice: chill the wine down in the fridge for 10-15 minutes before bringing it out (unless, of course, you're dining in hermetically sealed air-conditioned comfort). But for those unair-conditioned dining situations, remember that the classic recommendation for red wine temperature is 68 degrees . . . and when you bring that bottle out into 90+-degree heat, you're verging on baking your precious bottle in the sun! There is a more than acceptable alternative, of course, the "indispensable "summer wine," a dry, crisp, lightly fruited rosé, a great bet for a successful food match (since many are "meaty" enough in style that they will stand up to some fairly flavorful, heavy-duty food) and superb at beating the heat.

We dealt with rosés at some length here earlier in the season, and Alex also had sound advice regarding grilling match-ups, including specific wines to try, so I'll take a pass on making any specific "beat the heat" recommendations other than to suggest you consider one or more of this month's samplers (you'll see that mine features "chillable" reds). Instead, I'll close with a repeat (for those of you who didn't see our August newsletter) of the story of how the "dog days of summer" got their name.

We owe the coinage (as we do so many things in our culture) to the ancient Greeks and Romans: they associated the hot weather with the star "Sirius," called the "dog star" because it is the brightest star in the constellation Canis Major ("Large Dog"). It is also the brightest star in the night sky, and in the summer it rises and sets with the sun (although over time the constellations have gradually drifted and are no longer in exactly the same place in the sky as they were in ancient Rome). No question this is invariably the warmest period of the season . . . but the heat has nothing to do with radiation from a faraway star but rather with the tilt of the earth. Whatever the cause, the cure is a crisp, bright white or rosé (or one of our chillable reds) to keep the heat and humidity at bay . . . and remember, September's just around the corner!

Keeping It Simple with Grillable Reds (and One Pink)

Summer is about keeping things simple. Ties are out, sandals are in. Forget roasts and braises, they've been replaced by salads and sandwiches and pastas. If you have a source of fresh, local produce nearby, consider yourself lucky. But if you have access to a grill, then consider yourself REALLY lucky, because it doesn't get any more simple and delicious than that. Here in Brooklyn Heights, having a barbecue is considered a luxury, because it means you've got at least a little bit of outdoor space, which is at a premium. But even if you live in a place where everyone has one, you'll notice that a barbecue grill is rarely ever taken for granted. Grilling is a part of our collective culture, a practice that holds universal appeal, no matter what you do or where you're from. The simplicity of the humble barbecue grill is truly a thing of beauty.

+/- Keeping It Simple with Grillable Reds (and One Pink)

When it comes to wine and grilling, simplicity is also the name of the game. By their very nature, the proteins, spices and flavorings commonly used for barbecue lead us towards straightforward, unfussy wines. However, this is not to say that your choice of wine is any less important than for any other meal. It just means that it's easier. As always, the key in pairing is to match the weight of the food to the weight of the wine. So let's look at some of the most common grillables and their perfect pairs.

Vegetables: 

Asparagus, onions, zucchini and bell peppers are just a few of the delicious vegetables that thrive on a grill. For vegetables alone, you're getting wonderful sweet caramelized flavors along with the smoke and char that the grilling imparts to the food. Forget light and bright, and go for bigger. A really full-bodied white wine is alright, but rosé is the better choice. A touch of fruitiness and a bit of roundness on the palate will complement the sweet and savory flavors of grilled vegetables perfectly.

Our Pick:
Opale de la Presqu'lle de Saint Tropez 2011 Provence Rosé $12.99
This is classic Provence in a bottle. It has light red berry and floral aromas on the nose, and round and crisp berry fruit on the palate. The crisp acidity and dry finish is a wonderful match for veggies.

Salmon/ Tuna: 

We already know that these fish are outliers when it comes to food pairings. Yes, you can drink red wine with fish, and tuna in particular thrives with lighter-styled reds like Pinot Noir. When combining with the smoke and spice rubs of a barbecue, you should adjust your choice of wine accordingly. Don't be afraid of slightly bolder styles of Pinot, particularly those from the new world that are done in more fruit-driven styles and may have a dose of new oak.

Our Pick:
Adelsheim 2009 Pinot Noir Willamette Valley $24.99
This is an elegantly textured Pinot Noir that spends about ten months in small French oak barrels. Its silky, polished tannins and just a hint of new oak should be a perfect match with either fish.

Chicken: 

The most important factor with grilled chicken is to identify your spice. While plain grilled chicken is delicious, you are more likely to find that it has been rubbed, marinated or slathered in barbecue sauce. The more intense the flavorings, the more you will want to amp up the flavors of the wine. With classic barbecue sauce in particular, the chicken is basically just a vessel for the zing of tomato, sugar and spice flavors. My pick is a modern-styled Sangiovese, but a lighter Zinfandel or Argentinian Malbec might not be out of the question.

Our Pick:
Miner 2009 Gibson Ranch Sangiovese $25.99
This is lush, fruit-driven Sangiovese from an organically-farmed vineyard near the Mendocino Coast. Its dark berry fruit and round, soft tannins will not be overpowered by even the most spicy of sauces.

Pork: 

As a steak or a chop, pork is often one of the most under-appreciated meats on the grill. Its salty and sweet character lends itself well to medium-to-full-bodied wines like Riojas, Montepulcianos and Barberas. However, as the base for most sausages, pork is truly a fan favorite. Whether ground in with fennel seeds, parsley, paprika or cayenne, pork sausages are going to call for a wine that is fruit-driven and spicy. Think Grenache/Garnacha, Tempranillo and other reds from Spain.
Our Pick:
Finca Sandoval 2009 "Signo" Bobal $19.99
From Manchuela, southeast of Madrid, this red features the indigenous grape Bobal, blended with a splash of Syrah. The wine is on the lighter -side of full-bodied, featuring ripe, dark berry fruit and a healthy dose of new oak. It is built for meat.

Beef:

A beef steak is the most classic of all grilled meats, and in the United State, Cabernet Sauvignon is the most popular choice of wine to accompany it. That being said, beef can vary wildly in its fat content depending on what cut it used, and as we've seen, a myriad of spices can drastically change the flavor profile of your pairing. While a Cabernet might be a perfectly good match, don't overlook a bold red from Tuscany or a Syrah-based wine from the Rhone. Be wary of particularly fruit-driven wines, especially since beef will typically not feature a sweet flavor profile.
Our Pick:
Beckmen 10 Cabernet Sauvignon $19.99
This is bright, well balanced, and varietally expressive Cabernet from the Santa Ynez valley.  Its big fruit entry is balanced in the middle by notes of black olives, spice and toast. Though big and bold, it is not overdone, and should work with everything from burgers to ribeye.

Lamb:

Despite its many applications in some of the most humble recipes throughout Europe, the Middle East and Asia, lamb has become a meat that we associate with special occasions. Whether cut into delicate chops, or slowly and carefully cooked on a spit, the savory, tangy and juicy flavors of well-prepared lamb are hard to beat. Its complex flavor profile is most commonly associated with Syrah, a grape that classically produces wine full of spicy, leathery and earthy notes. Some of the best are found in areas of the Northern Rhone, such as the famous Cotes-Rotie where Syrah is traditionally blended with a small amount of Viognier. Other excellent choices for lamb include Nebbiolo-based wines of Piedmont, Primitivo from Salento, and the full, earthy blends from Corbieres. I would be remiss if I didn't suggest exploring some of the excellent wines from countries like Greece and Lebanon, where grilled lamb is a staple.
Our Pick:
Mas D'Agalis 2007 Navis $23.99
This is an opulent and earthy blend of Syrah, Grenache and Carignan from the Languedoc. Ageing for 18 months in oak casks lends this blend a rich, ripe rusticity that is a slam dunk with grilled lamb of any variety.