Lighter fare for a heavy wine. When you want wine and veggies this is the way to go. Lemon and the salt from the Pecorino cut through the acid in the wine and of course garlic settles in nicely with any big red. This dish comes together easily so you can serve it with the steak that you just grilled or on its own for a nice light summery dish. Either way enjoy with the 2015 Cabernet Sauvignon Riserva.

4 tbsp unsalted butter
1 large zucchini, cut into long, thin “noodles” (a spiralizer works)
1 tbsp grated lemon zest
6 cloves of garlic, minced
salt, to taste
lemon juice
lemon wedges, for serving
1/2 cup Pecorino, grated  
 
Melt the butter in a large skillet over medium-high heat. Add in the zucchini, lemon zest, garlic, and salt. Cook, tossing gently with tongs until tender but still crisp, about 2 minutes, and then stir in Pecorino. 
 
Plate and top with a little more Pecorino and lemon wedges. Serve with the Cabernet. Hint: if you haven’t decanted the wine “long enough”, use a squeeze of lemon to offset the roughness of a just opened bottle. If it’s been breathing since morning, I’m surprised there’s any left for dinner!