Petit Verdot

Beef short ribs are typically slow-cooked to tender perfection, delivering rich, beefy flavors with substantial fat content and often featuring caramelized exterior notes. The intense umami character and substantial texture of this dish pairs beautifully with full-bodied red wines that have sufficient tannin structure to cut through the fat, while dark, malty beers complement the caramelized flavors and provide enough body to stand up to this hearty dish.

Petit Verdot is typically the strong, silent type in Bordeaux blends – adding color, structure, and spice in small doses. But in the hands of Michael David, this supporting actor gets its star turn, and boy does it deliver a commanding performance. Grown in Lodi's warm climate, Petit Verdot reaches a level of ripeness that would make a Bordeaux winemaker's monocle pop out in shock. The Inkblot series is aptly named – this wine is so densely colored it could be used to sign important documents if you run out of pen ink. It's a wine for those who find Cabernet Sauvignon just a bit too wimpy (yes, such people exist). The intensity might be too much for some, but for those who appreciate a wine with gravitas and personality, this is a thrilling ride. Just be warned – this is not a wine for the faint of heart or anyone wearing a white shirt they care about.