Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together
Shrimp Scampi Skewers and Paco & Lola Albariño
Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce
Petite Lamb Chops and Cline Cashmere Red Blend
Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend
Seared Ahi Tuna and A to Z Wineworks Pinot Noir
The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish
New Bedford Scallops and Cakebread Sauvignon Blanc
The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze
Filet Mignon Skewers and B.R. Cohn Silver Cabernet
Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon
Lobster Tempura and Silverado Chardonnay
The richness and sweetness of the lobster echo the rich flavors of crème brûlée and citrus found in this medium-bodied Chardonnay
“Guests could pick a pairing with a blindfold on and still would not go wrong with the seven wine selections on our Small Plates, Big Pours menu,” says Russell Skall, Fleming’s Executive Chef. “Larger groups can experiment by ordering several of the Small Plates to see who comes up with the favorite pairing of the evening,” he adds.
There are four Fleming’s in Phoenix at Scottsdale at Lincoln Road, North Scottsdale at DC Ranch, Peoria and Chandler. For more information or to find your nearest Fleming’s location, please visit www.FlemingsSteakhouse.com. Follow Maeve Pesquera and Chef Russell Skall on Twitter @WineMaeven and @RussellOnSteak.