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Steak Wines

Louis M. Martini wines pair well with a juicy steak.

By Jan Walsh

Photography by Beau Gustafson

Winemaker Mike Martini recently visited Birmingham and shared his wines over a private steak dinner at Café Dupont. It was great to visit with Mike again, especially here in Birmingham—and always a pleasure to dine at Café Dupont.

For more than 75 years, the Martini family winemakers have crafted world-class Cabernet Sauvignon wines from the exceptional vineyards of Sonoma and Napa counties. Growing up in his father's and grandfather's vineyards, Mike Martini got a hands-on education in the art of crafting world-class wines, as well as a formal education in viticulture at the University of California, Davis. After graduation, Mike worked alongside his father, Louis P. Martini, before taking the reins as winemaker of Louis M. Martini Winery in 1977.

Cabernet Sauvignon and grilled steaks are a classic pairing. And Martini makes Cabs for all occasions and budgets. Fire up the grill, skewer some veggies, and a couple of sirloin steaks to pair with Louis M. Martini Sonoma County Cabernet Sauvignon ($18). Notes of cherry, blackberry, chocolate and sage enhance simple steak kabobs. Invite friends over, and season New York Strips with fresh chives, cilantro or thyme.  Louis M. Martini Napa Valley Cabernet Sauvignon 2007 ($30) offers nuances of cherry, tobacco and cedar, which meld with the juicy steaks. And for that special anniversary or occasion, select the Louis M. Martini Lot 1 Cabernet Sauvignon ($145). This elegant wine’s essences of blackberry, cassis, chocolate and oak meet their match with a filet mignon and a fruit salad. 

Louis M. Martini’s philosophy of “the best grapes make the best wines” shines through in every bottle of his grandson’s wines.

Published, B-Metro magazine, September 2011

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