Now this sounds like a great dinner. Who has an expense account? 🙂

So how to choose a steak red? Jessica Norris, beverage director at Del Frisco’s, goes for matching texture over flavor. ” My ideal,” she said, “is a bone-in filet with a 1989 Château Pichon Baron, or 1995 Château Margaux.” The texture of this filet is tender, with little fat, and is mirrored by the silkiness and smoothed-out tannins of these well-aged wines. Sounds awfully good to me.

Bloomberg