Chablis before -- and chardonnay with. Then a bottle of asti or an irish coffee with desert.

A nice 2013 Pepsi

Not being a wine connoisseur, I don't generally pair my wines with dinner. If I want a glass of something, I grab it. The Ohio Amish make a selection of table wines under the Breitenbach label and every one of them is delicious.

Also Dreaming Tree wines makes a Cabernet Sauvignon that tastes great and sneaks up and bashes you in the head with no warning.

If you like it. Chardonnay, I can choke down - CS, I can't. If I get my own way instead of having to serve for company - I'd drink the asti during dinner, too, maybe some dryer champagne. White Zin is about the reddest wine I actually drink willingly. But I prefer seafood to steak, too, so go figure. I'm way over due for a crab or two but am a little hesitant because the ones in the pacific are full of nukes now and the others are often from farms in China - and no thanks. I wish I could get some nice N. Atlantic sea food. They never label where the heck the stuff comes from.

Oh - yeah, we were talking about steak. Since you're a steak connoisseur -- does it bother you to watch someone dump A-1 liberally all over a steak? Unless it's prime rib or Filet, I always smother it in A-1 - and can instantly tell who in the room is a steak connoisseur - they stare and shudder - possibly whisper insulting jabs, too, from the looks they give you.

I'm not a wine drinker but could go for a kailua. When it comes to steak, sorry but I like mine with A-1 as well as sour cream. I think I know what I want for dinner tonight.

I will finish off dinner with a final glass of wine then, for desert, I'll finish off with a couple of good dark beers.

My 1st choice would be Christian Morlein's Dopple Dark.
Unfortunately, they don't sell it here.

A couple of good alternatives are Killians Irish Red, or, Michelob's Amber Bock.
I'm thinking Sam Adams Octoberfest will be very good. Will be trying next grocery stop.

chardonnay the best

I stand corrected concerning the Rib Eye in the Porterhouse.

However:

The first step in cooking a perfect steak is choosing the right cut of beef. You want to select a cut of meat that's tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples:
The strip steak (sometimes called a New York strip or Kansas City strip), which is from the short loin;
The Porterhouse and T-Bone steaks, which are comprised of meat from both the short loin and the tenderloin;
The ribeye steak, which is from the rib primal cut;
Filet mignon, which is a steak from the pointy end of the tenderloin.

So, a T-bone contains meat from the same general vicinity of the NY Strip, it is not necessarily the same quality of cut.

You'll note that the NY Strip is listed first.
Although, I believe a Filet Mignon is far and away the best cut.

And, I did not say I used steak sauce on ANY steak.
I said it was only acceptable on lesser cuts of meat.

So, the point still stands.
The fact you smother your steaks in sauce AND don't include red wine
renders your opinion moot.:p

That would be akin to using cocktail sauce on Lobster.

Well, I will most assuredly take your advice on which wine with seafood.
Generally, I have a decent pilsner with seafood.

You should make the trip down to Clermont, Larry, and check out LakeRidge Winery. Never been myself, know many who have that loved it.
Not much of a Wino, Tried a glass of the Southern Red, paired with some Venison Jerky, Awesome!

For dessert wines, to me nothing is better than Schmitt Sohne spatlese piesporter michelsberg

If you can find it, Yuenglings Octoberfest ROCKS!
Got mine@ Sams, $20 a case ( I think)

I lived in Germany for about a year and a half. Tasted maybe a glassful worth all together the whole time I was there. I drank a LOT of white wine, though. Trying to remember even seeing red wine there. I'm sure they have it - but the white wines were incredible. There were very few that I didn't enjoy and while everyone else was trying their beer - I was drinking the white wine. Libfraumilch became pretty popular in Michigan a few years before I left. Not quite as popular as my favorite but that and White Zin were both becoming very strong favorites for just sitting and drinking with the pals by the time I left.