I gave that challenge to the wine-tasting group. What wine available on
the shelves today would they pick to accompany a medium-rare sirloin
steak?

Here are their answers and how they compared with and without the food:

· 2001 Franciscan Oakville Estate Cabernet Sauvignon at $25.99. The
aroma reminded us of sandalwood, cedar, black cherries and cassis, with
a promise of plenty of alcohol. The texture was rich with pepper and a
creamy fruit character. It was well balanced. With the food, the wine
tasted more fruity, producing a sweet sensation. Without the food, this
was our second favorite wine.

· 2001 Garretson Aisling Syrah at $34.99. All but one of the tasters
brought a cabernet sauvignon to go with the steak. This syrah was the
lone exception. Smells of bacon, smoke and stewed fruit emerged from
the aroma. In the mouth, it had plenty of tannins, those chemicals in
grapes that give red wine structure and, when young, can make your
mouth pucker. On the palate, we discovered intense fruit, particularly
cooked cherries, along with high alcohol. The steak made the wine taste
hotter (from the alcohol), but it also brought out the stemmy cherry
tastes even more.

steymax@gmail.com wrote: