Originally posted by: sybeman
JediSage, when I eat my beef well done, I tend to go with a Baco Noir. It's a rather fruity red, often with a nose of cherry, that goes incredibly with beef, rare or well done. That would be my suggestion.
JediSage, when I eat my beef well done, I tend to go with a Baco Noir. It's a rather fruity red, often with a nose of cherry, that goes incredibly with beef, rare or well done. That would be my suggestion.
Cool. Thanks for the idea. Now all I have to do is find someone who carries it.