Source: Flickr User quinn.anya
I recently got to know Big House winemaker Georgetta Dane over a delightful lunch, which included a glass of the winery's The Prodigal Son and classic steak tartare. There's something admittedly primal about eating steak tartare, which is made of minced raw beef mixed with onions, and seasonings. It's certainly not for the faint of heart, but Georgetta and I agreed that the sweet, robust meat made for an excellent pairing with the Petit Syrah. What do you think of it?