The dish: 40 Day Ribeye, dry aged and bone-in, $51 The wine: 2004 Bodegas Muga Prado Enea Gran Reserva; Rioja, Spain; $146 per bottle Grape varietals: primarily Tempranillo, with small amounts of Garnacha, Mazuelo and Graciano The pairing: The dry-aging process concentrates the flavor of the steak and adds subtle earthy hints. The flavors of the wine really accentuate the steak, and on the palate the smooth tannins and hints of oak seem to bring out the best in this cut. I ...
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Contact: Desiree Torres Desiree.Torres@penton.com