The best food and wine combinations
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(BPT) - When it comes to trying new wine and food combinations, do you dare? Or are you daunted? For many Americans, venturing beyond everyday pairings can be intimidating.

"Don’t worry about making the ‘wrong choice’ when it comes to pairing wine with food," advises popular food TV personality Adam Richman. "Don’t be confined by traditional pairings, like white with fish and fowl, and reds with red meat. If you and your guests like a pairing, that’s all that matters. There are no rules!"

To make your pairings more daring, Richman recommends adding a splash of wine to a recipe to enhance flavors. "I added Malbec to the patty in my Malbec Burger recipe, and it makes the flavors of the burger and the wine really pop," he says.

Don’t be afraid to experiment. Play with recipe ideas and then invite friends over to test them out, Richman suggests. To get you started on your pairing adventures, Richman and Alamos, producers of Americans favorite Malbec, created five "Daring Pairing" recipes.

"Malbec is a great wine to experiment with," Richman says. "Alamos Malbec is truly versatile enough to complement just about any food, from mild to wild. Unique growing conditions at the foothills of Argentina’s Andes Mountains produce Malbec grapes that combine bold layers of flavor and excellent natural acidity for a wine that enhances just about any meal."

Want to start on the mild slide? Consider trying Richman’s recipe for a Classic Ribeye topped with a Bold Chimichurri Sauce and served with an array of colorful vegetables.

Classic Ribeye with Chimichurri and Roasted Vegetables

• 2 large Yukon gold potatoes, sliced lengthwise
• Olive oil
• Kosher salt
• 1 red bell pepper, stem and seeds removed, sliced lengthwise
• 1 large zucchini, sliced lengthwise
• 2 bone-in ribeye steaks
• Chimichurri (see recipe below)

1. Heat oven to 375 degrees F.
2. Place potatoes on a baking tray. Season with olive oil and salt, and toss lightly. Put in oven and bake for approximately 10 minutes. Toss pepper and zucchini with oil and add to potatoes. Cook for 10 minutes more or until browned.
3. While vegetables are cooking, sprinkle salt on meat to coat on all sides. Shake off excess salt.
4. Heat an oven-safe pan over high heat. Add enough olive oil to coat bottom of the pan. Once oil is hot, place steak in pan. Brown on each side for three to five minutes, then put pan in oven for additional 12 minutes.
5. Top steak with chimichurri and serve with roasted vegetables on the side.

Serves two hungry dudes or can be sliced to serve four.

For Chimichurri

• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon minced garlic, approximately 4 cloves
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 teaspoon coarsely ground black pepper
• 1/4 cup olive oil
• 1/2 cup flat-leaf parsley, finely chopped

1. In a bowl, combine vinegar, water, garlic, salt, and peppers. Whisk in oil until combined, then whisk in parsley.
2. Let stand for 30 minutes at room temperature.

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