April 25, 2026

A big red wine is perfect for this recipe. Try our featured wine this week- Lobetia Tempranillo. The wine has an earthy, herbal undertone with dark red fruits and a long spicy finish that would pair perfectly with this recipe.

Flank steak with chimichurri pairs beautifully with a Malbec from Mendoza. The wine’s ripe blackberry and plum flavors balance the sauce’s bright herbs and garlic, while smooth tannins complement the grilled steak. A touch of spice and smokiness ties it all together for a classic, easygoing pairing.

This is a hearty and flavorful dish, so serve it with a complex wine. This week we feature a Pinot Noir from Serodes and Kovac ‘Tacherons’, a southern French wine. The nose is full with cherry, spicy, leafy and mushroom notes. The wine has good acidity with the same peppery-cherry notes and a medium body. The wine is aged in minimal oak so has a fresh and clean finish.

This light menu deserves a fresh, light wine. This week we are featuring a muscadet from Gerard Sevre et Maine that works perfectly with this dish. From the western Loire Valley of France, this wine is crisp (think green apple) with notes of citrus and honey. The wine is aged on the lees (dead yeast) in order to give a creamy mouthfeel and texture. Try this with your next seafood dish.

A bold and juicy white wine would be perfect for this dish. This week we are featuring a Pinot Gris from Willamette Valley Oregon. The Brooks ‘Renewal’ opens up with a nose of peach, lemon and floral notes.

On the palate, the citrus notes carry through along with exotic tropical fruits that give the wine some heft. It finishes clean owing to its refreshing acidity and subtle mineral dryness.

I would prefer a full bodied white wine for this dish because of the butter sauce. Try our featured wine this week…Conde Valdemar Tempranillo Bianco. This wine is both fruity and herbal with a full, creamy mouthfeel due to being aged on the lees. If you like Chardonnay style, this is a great wine to discover.