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What to sip with ...
Time to tame tannin, but tenderly. This red meat preparation isn't shy with either fat or salt; tannin in red wine is fine with one, worrisome with the other. The well-regarded pairing of significant fat and tannin works well here, but be wary of a wine with too great a level of tannin.
By Bill St. John, Special to Tribune Newspapers
January 16, 2013