Wine on the Radio - August 28, 2003

Steak and Shiraz

"Whaddaya say we throw a steak on the grill?"   Are there better words you can hear?   And whether yours is a New York strip, a classy t-bone or almost fork tender filet mignon, the grill seems to supercharge the flavor.   

No wimpy wines need apply .  

It's why Australian Shiraz seems to step right up to the plate . . . literally.   What you get in taste is a wine that's full and bold . . . it's a lip smacker!  

The chary, smoky flavor of the grilled steak needs a wine like this that's not shy or retiring.   Along with its dark fruitiness it's like Mother Nature wasn't quite finished so she added a dash of black pepper to the wine.  

So throw that steak on the grill and pop the cork on some Shiraz from Australia . the fullness and texture of each complement the other.  

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