While the wines' voluptuous texture matched the steak's richness, their minerality proved a bit of a jarring contrast, particularly in the case of the 2011 Chidaine Vouvray Les Argiles. (A minerally white just isn't as versatile as a minerally red.) But they both came admirably close to universal usefulness, and I was quite pleased with my food-and-wine-matching experiment, not to mention the advice of my experts.
WSJ: Wine and Food: Pairing Without Overthinking | On Wine by Lettie Teague