Based in Jupiter, Florida, Mark Izydore is the co-manager of CJ Consultants. Before that, he was a staff accountant at Arthur Andersen & Co, Pittsburgh, Pennsylvania. Mark Izydore enjoys shooting hoops and going to wine tastings when he's not busy with business.

The art of matching wines with food is nuanced and requires practice. A sommelier's job is to match foods and wines in fine dining establishments. However, complementing wines is not only for gourmets and wine professionals. There's no need to be a connoisseur to know when a flavor combination works. Sometimes, you can let your taste guide you.

In this light, Cabernet Sauvignon is an excellent choice for a steak dinner. Its robust, fruity flavor goes well with the luscious taste of a prime cut of beef.

Also, the peel of the grapes in Cabernet Sauvignon contributes substantial tannins and alcohol. Therefore, Cabernet provides a silky finish that enhances the taste of well-prepared meat.

In addition to a bold and savory Cabernet Sauvignon, a dark and rich California Zinfandel is another red wine that goes well with steak. Zinfandel contains higher acidity and lower tannin content than Cabernet Sauvignon. Thus, it pairs perfectly with fatty meats. Try serving this wine with a steak that has excellent marbling.

Finally, Malbec is another excellent wine pair for steak. This red wine from Argentina is gaining in popularity. Malbec is available in more dining establishments.

In Argentina, where red meat is revered, Malbec is the wine of choice. It is frequently one of the more reasonably priced wines, and its rich and delicious character complements a fine steak.