Movie & Wine Pairing


Tri-Tip Malbec 2017
Paso Robles, California

The Wild Bunch (1969)

A beefy wine calls for an equally robust movie. The Wild Bunch was director Sam Peckinpah’s ode to the Wild West in its final days. Starring William Holden and Ernest Borgnine, the movie, like the wine, pulls no punches. It is noted for helping to shift the genre from that of chivalrous heroes to a more layered approach.


Break out the steak knives and call your butcher. This mouthwatering Malbec was made to be served at your next barbecue or steak dinner – as you may have guessed by the label. Malbec, normally a star in Argentina, also thrives in Paso Robles (especially during an exceptional vintage like 2017), as our California expert Clare Tooley discovered during a visit to a local winery. The proprietor-winemakers were so happy about Clare’s enthusiastic response to their wine, they sent her home with a bottle – with the promise that a good deal could be made for our customers, as long as we didn’t divulge their identity (to protect their normally much higher prices).

Dinner that night at Clare’s house happened to be tri-tip steak, flame-grilled with her husband’s secret-recipe rub (see back). The juicy, spicy meat and wine were so delicious together, she went back to the winery the next day and sealed the tasty deal ... she also convinced them to name the wine after that fantastic cut of beef.


GI_grapes_redgrapesinhandPaso Robles is California’s most exciting region for full-flavor, top-value wines (Wine Spectator’s Tim Fish calls it “one of California’s most dynamic regions”). Its grapes were once sent north to Napa bulk up other (pricier!) wines. Today, thanks to a recent quality revolution, the fruit stays home. The region’s hot days, cool nights, and long growing season are ideal for cultivating diverse grapes.


beef_roastbeef_closeupCombine: 1 TBS each salt, paprika, and brown sugar; 2 tsp each black pepper, chili powder, and cumin; 1 tsp each onion powder, garlic powder, and white sugar; 1/2 tsp each coriander, cayenne, and chipotle. Rub mixture on steak, then cover and refrigerate at least 24 hours. Remove from fridge 30 minutes before grilling over medium-high heat until desired level of doneness.

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