A friend is unexpectedly in town for dinner tonight, and a simple grilled standing rib roast has been selected for the main. It will either have a pepper crust, or a garlic, salt and pepper crust.
A nicely aged cab is my first thought; was curious to see what others reactions are. I'm not a big syrah fan. Often for grilled rib eyes, I prefer a zin to a cab. What wines would you want to pair with this? Thanks!