The dish: 40 Day Ribeye, dry aged and bone-in, $51
The wine: 2004 Bodegas Muga Prado Enea Gran Reserva; Rioja, Spain; $146 per bottle
Grape varietals: primarily Tempranillo, with small amounts of Garnacha, Mazuelo and Graciano
The pairing: The dry-aging process concentrates the flavor of the steak and adds subtle earthy hints. The flavors of the wine really accentuate
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Contact: Desiree Torres [email protected]