End-of-summer patio parties call for tossing steaks onto coals. And choosing the right wines for such fare seems simple enough—dark reds to go with grilled meats.
But no one eats just steak at these parties. Patio shindigs start with chips and dips, nuts, crackers, cheese, and olives, plus finger food (bruschetta, lahvosh sandwiches), dips (hummus, carrots, guacamole, cherry tomatoes, broccoli), coleslaw, and maybe even caviar.
