The Cut - Wine Enthusiast Magazine

While classic food and wine pairings never fail to satisfy, combining unexpected flavors and textures can be positively bewitching. Advanced Sommelier Brian Phillips of The Capital Grille has a few recommendations for the traditionalist and adventurous alike.

The Cut Pairings Wine Pairing Guide

Here are six perfectly paired wines and steak dishes from The Capital Grille. Each pairing is designed to highlight and bring forth the right combination of flavors and textures of each component.

Palmes d’Or Rosé Champagne, 2006 paired with Seared Filet Mignon with Butter Poached Lobster Tails View Pairing

Chateau Ste. Michelle, Cold Creek Vineyard Merlot, Columbia Valley, WA, 2015 paired with Sliced Filet with Cippollini Onions, Wild Mushrooms and Fig Essence View Pairing

Marchesi Antinori Guado al Tasso, Bolgheri DOC Superiore, 2015 paired with Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic View Pairing

Spring Valley Vineyard “Uriah” Red Wine, Walla Walla Valley, WA, 2015 paired with Veal Tomahawk Chop with Foie Gras Butter View Pairing

Stag’s Leap Wine Cellars “FAY” Estate Vineyard Cabernet Sauvignon, Napa Valley, 2015 paired with Dry Aged NY Strip au Poivre with Courvoisier Cream View Pairing

Conn Creek Cabernet Sauvignon, Napa Valley, 2015 paired with Kona Crusted Dry Aged NY Strip with Shallot Butter View Pairing

From the moment you step into The Capital Grille, the experience is one of comfortable elegance. African mahogany paneling and Art Deco chandeliers provide a warm, stately setting for our nationally renowned dry aged steaks, fresh seafood, and acclaimed world-class wines. With service as gracious as it is attentive, we look forward to impressing you.

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