Porterhouse finds its meaty soulmate in Cabernet Sauvignon
The porterhouse is composed of filet mignon and New York strip steak separated by perhaps the happiest piece of bone on the planet, which also contributes to the flavor legend of this steak. Tender, meaty, and juicy, the porterhouse grilled over a searing fire with only salt and pepper to season, calls for its meaty soulmate, big, tannic oak-aged Cabernet Sauvignon.
You will need a wine with robust acidity to cut the steak’s fats for a velvety texture, while black fruits augment the rich flavors of the porterhouse. This is power on power, a dance of primal earth elements and fire, simply unforgettable.
