Think CBS CEO Les Moonves is still ticked off with Angus T.

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More than rain on a Sunday afternoon with a good book, more than the first bite of a T-bone steak at Les Halles.

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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