"WineSuggestions" news and stories

So, I was browsing my local liquor store and came across a wine called Recession Red for $3.99 (this is on the Upper West Side of Manhattan, Andre is more expensive). I looked at the bottle. Merlot. Just what I was in the mood for ... but could it possibly be any good?

I asked the guys at the counter and they were like "Oh yeah, everyone loves it, it was in the New York Times even!"

So I bought it. I have yet to find that article, but you know what? It's delicious.

It's a 2006 Merlot from Recession Wine Company of Livermore & Ripon, California. The copyright is 2008, so clearly the wine came before the marketing idea.

The idea is good. The wine is good. The price is unbelievable. Imagine the smiles if you showed up to a dinner party with Recession Red. Recession Red is my new favorite wine. Keep an eye out for it!

Basically the same wines that you would serve for beef based dishes are also the ones you should serve with steak. There are some steak dishes though, such as steak au poivre and steak Bearnaise that offer slightly different choices.

Simple steaks are highly suited for showing off your finest red wines - red Bordeaux, Cabernet Sauvignon, Merlot and blends made from both. Shiraz is also a superb match and, staying in the Rhone region, so are the wines of Chateauneurf-du-Pape. Generally young or very fruity wines go better with rarer steak or char-grilled. Medium-rare or more well cooked steaks suit softer styled reds. Try a decent Rioja for example.

My favourite steak dish, Beef Stroganoff, is great with a good Rhone village wine. Look towards Cairanne, Vacqueyras or Lirac. These wines often display a distinct peppery quality and it is to these I would turn for the steak au poivre. The Bearnaise sauce makes serving a white wine with steak a possibility. Try a good quality Californian Chardonnay but if you must stay with a red try a good Beaujolais Cru - Morgan or Brouilly.