Steak and wine-easy, right? Just match a big Cabernet and you're done. But at Rothmann's Steakhouse in New York, sommelier Tom Gannon takes a different approach, expanding the range of choices from West Coast Pinots to South American reds. Senior editor James Molesworth spoke with Gannon recently about pairing different cuts of beef with wine.
For the full article, check out the new issue of Wine Spectator, on newsstands June 8, 2010.
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