the problem with drinking wine with a steak is that you’re essentially putting a fruit sauce on the steak.
—Danny Meyer, observing the difficulty of pairing hot wines with steak: via Garret Oliver. Wine writer Gerry Dawes similarly observes, “High alcohol destroys the balance wine should have. You need acid, not high alcohol, to go with food. After a single glass these wines are tiresome to drink and people will leave a very expensive bottle half-empty on the table because they can’t finish it. Nobody can convince me these are good wines.”