Wines to Pair with Your Carryout & Delivery
Wildfire’s Wine & Spirits Director Brad Wermager
What to order: The Barbecued Baby Back Ribs
Shaw’s Crab House in Chicago’s Kat Hawkins, Sommelier
Osteria Via Stato’s Dave Johnston, Beverage Director
RPM Steak’s Wine Director, Richard Hanauer
What to Order: RPM Steak Frites
What to Drink: 2013 Bergadano Barolo. Pairing red wine and steak is virtually foolproof. One of my favorite indulgences is an Italian wine – particularly one from Piedmont or Tuscany – with any selection from RPM Steak’s beef program. Many of the steaks at RPM are either dry-aged or grass-fed, giving them more earthy tones, which is a common trait of Italian wine, too.
The wood-grilled ribeye cap in the Steak Frites is so full of flavor that it needs an intense wine full of tannin and acidity to balance. Enter: Barolo. This wine hails from outside of Turin, Italy and is made from the Nebbiolo grape, similar to Pinot Noir in body but with more tannin and rusticity.
Big Bowl’s Wine & Spirits Director Brad Wermager
What to Order: Sesame Chicken