Gary Miller
 
February 19, 2012 | Gary Miller

Spice makes wine twice as nice.

Grilled beef is the perfect foil for red wine. In this case, the well-marbled nature of rib-eye steaks is the perfect complement to the dense, unctuous texture and soft but earnest tannin in the 2007 The GM, our first blend based upon Petite Sirah. Accompaniments like “cotton onions” as we came to know them, blue cheese butter, and ancho-chili harissa seem to follow as naturally as your next breath.

See grilled rib-eye with harissa and blue cheese in recipes.

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