Nothing says summer more than a big steak grilled over an open fire. Few wines pair better than a Washington State Cabernet. The rich fattiness of the ribeye helps to keep the tannins in check; in fact, the tannin molecules soften the fat in the meat and work to release more of the flavor. At the same time, the fat lessens the astringency of the wine, making it taste smoother and less bitter while bringing out more of its fruity flavors. Topped with a simple and delicious gorgonzola butter, some local grilled asparagus, and roast potatoes – you have a simple yet elegant summer supper.