The staff of the Thief likes to eat nearly as much as we like to drink wine. Spicy Spanish red wines are a no-brainer when you’re grilling, but here are a few more ideas to get you through the summer.
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Emily - Argentine-style steak with chimichurri sauce paired with Laurel Priorat.
Karin - Chipotle marinated flank steak and grilled tomatillo salsa with Lapostolle Carmenere.
Matt (that’s Curly to you) - Peppered ribeye with Produttori del Barbaresco Montestefano 2013, or coconut grilled shrimp with Pichot Vouvray.
Devin - Honey-cider vinegar glazed pork chops with Château d’Orschwihr Riesling.
As for me (Allan), I recently wrote about a great experience with slow-grilled pork brisket and lightly chilled Beaujolais-Villages from Foillard, but I also love harissa grilled lamb with Hervé Souhaut Syrah. I’m kind of surprised no one called for steak and Champagne!
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