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That wine should be paired with a steak, said Anthony Lynch when tasting thistte du cuvefrom Paul Bara. Not just any steak obviously. I wouldnt pair it with barbecue tri-tip, but consider filet mingon or a dry-aged rib-eye. It sounds heretical, right? Dont you pair steak with Cab? Often, red meat has elegance and subtlety to it that can be masked by big, juicy, tannic wines. Heres an instance where opposites dont attractelegance often pairs best with elegance.