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Jul 28, 2010 01:00 PM

Wine to go with Grilled Flank Steak and Halibut

Hosting an anniversary luncheon for my in-laws' 50th. We are serving grilled flank steak and panseared halibut. I have trouble deciding which wine to choose. I was thinking of Cabernet from Kenwood (California). The restaurant recommends Sagelands Freddie's Blend from Washington.

We have already picked the Chardonnay from Sonoma Cutrer 'Russian River' (California).

Which red wine is better? I like the Kenwood but I am not familiar with the Sagelands blend.


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  1. For the rich flavors of flank steak, I'd go all cabernet. Freddies' blend is cab/merlot. Probably splitting hairs somewhat, but given the options you've laid out, that's what I'd do.

    1 Reply
    1. I recently had a "surf'n'Turf" tasting menu at a local restaurant and one of the serving was veal liver and Walleye (doré de lac ?), the preparation was a bit rustic (mushrooms) and that was served with a Faugère "Transhumance" 2007 Domaine Cottebrune

      it was paired perfectly with the food.

      Depending of the preparation of the fish, you could go that way.