This is one of the very best food and wine matches! It has its origins in Northern Italy where the huge bistecca steaks are grilled over coals, seasoned only with salt, and served alongside Chianti.
As Autumn becomes Winter, it is very satisfying to fire up the Webber, let it burn down and throw on some grass fed Angus steak sourced from Gippsland. Once it's rested look to accompany the steaks with a local Sangiovese.
Our pick at the moment? 2014 Condie Sangiovese, Heathcote Vic