A big Syrah, with intense, forward fruit. Blackberries, black cherrys, cloves, eucalyptus, toast, vanilla. Yummy. Should age well, but makes a great steak wine right now. Grade: B+/A-
Nope. I just like sea salt and pepper.
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Outside of cooking a steak with just salt and pepper, do you have any suggestions in terms of dry-rub or marinade that would complement this wine more effectively as a taste pairing?