Want to serve a grilled fish dish to your red wine-drinking guests? This is the recipe that fills that bill. And serving it with Cabernet Franc will showcase your skills in creative wine-pairing.
Tagliata – thinly sliced beefsteak drizzled with an herb-infused oil, served over a bed of arugula – is our favorite interpretation of steak salad. Try this with a Cabernet Franc from Chinon.