AN IDEAL PAIR: STEAK AND S.L.V.

George's at the Cove in La Jolla, CA (858.454.4244, http://www.georgesatthecove.com), is a fixture on top-ten restaurant lists in Southern California and nationally. One reason is Chef Trey Foshee, whose subtle and sophisticated way with food has won him a wallful of awards and critical plaudits. Chef Foshee suggests enjoying the 2000 S.L.V. Cabernet Sauvignon with a spicy version of that classic Cabernet partner, a juicy steak.

Garlic-Rubbed Steak with
Cabernet Shallot Butter (Serves 6)

1/2 cup garlic cloves, peeled
1/8 cup fresh thyme leaves
1/8 cup fresh Italian parsley leaves
4 fresh bay leaves
1 teaspoon chili flakes
1 1/2 cups extra-virgin olive oil
Salt and black pepper
1/2 cup minced shallots
2 cups 2000 S.L.V.
1 cup unsalted butter, room temperature
6 12- to 14-ounce naturally raised New York steaks, such as Niman Ranch

Make the marinade: Combine the garlic, all but one teaspoon of the thyme, the parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add the rest of the olive oil and season well with salt and freshly ground black pepper. Rub this marinade liberally over the steaks and refrigerate at least 2 hours or overnight. (Any extra marinade will keep well refrigerated for up to two weeks.)

Make the shallot butter: Combine the shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from the heat and cool to room temperature. In a small bowl, beat together the softened butter, the wine mixture, the remaining teaspoon of thyme, and salt and freshly ground black pepper. Set aside until ready to serve (or refrigerate up to two weeks but bring to room temperature before serving).

To serve: Preheat a wood or charcoal grill. Season the steaks again with salt and fresh black pepper and grill to desired doneness. Top each steak with a dollop of the Cabernet shallot butter. Serve with truffled mashed potatoes and a seasonal vegetable, such as roasted carrots, wilted spinach, or sautéed mushrooms.