SharpShrew229

I know the usual rule is a full‑bodied red with a nice steak, but the last time I tried a slightly chilled Riesling with a ribeye it actually cleaned the palate better than any cab I’ve had. The acidity cut through the fat and the stone fruit notes matched the char. Maybe I’m just being weird, but I’d love to hear if anyone else has pulled off a white‑wine‑and‑steak combo that actually works.