Don’t you just love the changing of seasons? We get to shift our palate’s focus on food that satisfies us in the current season. And when a chill is in the air and great food is on the table it’s time to focus on wine pairings with a fall flair!

My family lives for this time. They can’t get enough football, sweaters and hoodies – and beef. Can you tell I live with all boys?

But I love this time of year, too. We’re forced to huddle around the dinner table and reconnect. Food does that. And I am thankful for it. It’s why I’m obsessed with it. It’s not just about eating.

At this time of year, hearty food begins to dominate my menus and there are some amazing wines that bring out the flavors of fall beautifully. That’s only for the 21-and-over crowd, but we are educating our sons on the finer side of life for when they are adults themselves.

Steaks are always on the menu around here no matter what time of year it is. So what types of steak make the autumn grade?

Let’s start with filet mignon. A delicious, full-bodied Cabernet Sauvignon or Pinot Noir works perfectly. Check out this selection of wines and a wine pairing guide to help you make this all-important decision. Then try this recipe for Spicy Bourbon Filets. The bourbon recipe is warm and hearty and spicy. Plus, you use bacon-wrapped filet mignons in this recipe – a perfect way to bring some heat to your table.

Want to serve a Bone-in Ribeye steak? So amazing. A Bodegas Puig Priorat Dominicus, Priorat will go nicely with that. Add some twice-baked potatoes, a salad and cheesecake for dessert and that’s one fall meal to really write home about.

So what are your favorite fall meals? Consult the wine pairing guide and you’ll find the perfect wine to go with that!

Do you love the beautiful contrast and complement of surf and turf like I do? I adore my steaks, but add a fresh catch to it and I’m REALLY in heaven! It just enhances my steak like nothing else can. When I want to take my mealtime up a notch THIS is what I do.

Surf and turf is something delicious from the sea and another from land. The combination is absolutely extraordinary. That’s why it’s been a favorite for many, many years.

And this time of year is a great time to experiment with different surf and turf combinations. Fall makes you want to warm up with special meals and seafood and steak really fits the bill.

Fish and seafood are light and delicate – a perfect contrast to the hearty taste and texture of various cuts of steak like filets, strip steaks or ribeyes.

For instance, a Kansas City strip steak paired with a sweet, firm, fresh lobster tail is a real delight – not to mention it makes a gorgeous plate! The two tastes play off each other and, really, isn’t TWO better than one?

Another combo that I love? Try crispy crabcakes with a Top Sirloin steak for a nice pairing that really hits the spot. Or a delicious filet mignon and a unique side dish of lobster mac and cheese. Yes! Your “surf” can be a side dish! Genius!

Or how about a little bit of fresh salmon along with your T-bone? Split a piece of fresh fish with your significant other and you’ll both get to experience a little bit of the sea with your juicy steak.

Foodies have been raving about surf and turf combinations for eons. Isn’t it time we all got on board?

Check out all these surf and turf combinations and then create your favorites at home! What seafood and steak combos do you like?

What do you like to eat when you’re tailgating?

Are you the quick and easy type? Steakburgers all around with chips and condiments and beverages.

Or do you like to go crazy with something a bit more time-intensive like, say, Kansas City strip steak? Or filet mignon?

I’m cool with that. And I’ll bet your friends are, too.

Maybe pair those steaks with sides that will knock their socks off like gourmet mashed potatoes or asparagus or twice-baked potatoes?

Either way, I’m game. (No pun intended. Okay, the pun WAS intended.)

Sometimes you just want to whip up something you know will be tasty and will please just about everybody – in a short amount of time.

Enter burgers.

But other times, you want to experiment. Play around with your food. Try new things. Mix it up a bit.

That’s when you break out the steaks and make it a MEAL!

Who says your tailgate party can’t be gourmet at the same time? There are no rules here, except that the food must be delicious.

And, believe me, you’ll get no complaints either way. It’s just a matter of how you’re feeling that day.

Are you feeling burgerish or steakified?

Maybe it depends on the game. A pretty routine game that your team is sure to win perhaps calls for some good old-fashioned burgers.

But an important rivalry? Or a playoff game? That might necessitate you pulling out all the stops. Bring on the filets, the strip steaks, the T-bones, the ribeyes.

Your team needs you – and you need to be fueled properly.

So, do you take tailgating as seriously as me? Is there a lot of thought put into your menu or do you just grill it and go?

Whichever method you choose, I think we’re on the same team – TEAM TAILGATE!