Pairings: Cabernet sauvignon a perfect pairing with ribeye

Our wine of the week, Pedroncelli 2015 Three Vineyards Dry Creek Valley Cabernet Sauvignon Blanc ($20), is suave, pretty and affordable. It is a lovely wine to share with neighbors.

The wine is rich, full of luscious berry and cherry flavors punctuated by dried herbs, brambles and dark top soil. Acidity is bright, like a crisp moonless night, and there is a thread of vanilla and toast weaving through all the flavors. Tannins are appealingly soft.

You’ll enjoy the wine with rustic foods such as black bean soup topped with avocado, grilled halibut with olive butter, moussaka, sausages with shell bean ragout and seared tuna over white beans.

For today’s recipe, inspiration comes from hints of dried herbs, especially bay leaf and oregano. The sweetness of the grilled onions and the creamy pungency of the Gorgonzola engage the smooth tannins and the berry-cherry flavors bounce exuberantly off the rare steak.

(For those who don’t eat pasta, replace it with about 6 cups of young fresh salad greens and add a scant teaspoon of good red wine vinegar, such as B. R. Cohn Cabernet Vinegar along with the cheese.)

Spaghetti with Ribeye Steak, Grilled Onions & Gorgonzola

Serves 4

1 large red onion, peeled

4 tablespoons extra virgin olive oil

1 tablespoon kosher salt, plus more as needed

12 ounces spaghetti, gemelli, or strozzapreti

3 ounces Italian Gorgonzola cheese

1 teaspoons minced fresh oregano

- Kosher salt

- Black pepper in a mill

2 rib-eye steaks, about 10 ounces each, 1½-inches thick

- Small handful of fresh Italian parsley leaves, chopped

Heat a stove-top grill or grill pan.

Cut the onion in half crosswise, rub it with a little of the olive oil, and grill it, turning it occasionally, until it is tender, about 20 to ?25 minutes. Set it aside.

Fill a large pot three-quarters full with water, add the 1 tablespoon of salt, and bring it to a boil over medium heat. Cook the pasta according to package directions; drain well but do not rinse.

Meanwhile, season the steaks on both sides with kosher salt and several turns of black pepper. Set the steaks on the grill or in the grill pan, cook for three minutes, and turn. Cook for three minutes and turn again, rotating the direction to mark the steaks. For rare steaks, cook another 2 minutes, turn again, and cook 2 minutes more. Remove from the grill, cover with aluminum foil, and let rest for 5 minutes. Cut the grilled onion into thin horizontal strips.

Put the cooked pasta into a wide serving bowl, add the remaining olive oil, the Gorgonzola and the oregano and toss gently. Add the onions, toss again and cover with a tea towel. Quickly cut the steaks into ¼-inch thick diagonal strips; add the steak to the pasta, toss gently, and season with salt and pepper.

Divide among individual serving plates, garnish with parsley and enjoy right away.

Michele Anna Jordan is the author of 24 books to date. Email her at michele@micheleannajordan.com