Scott's Wine Suggestion:
Hearty grilled meats, especially those with rich, assertive flavors, are exceptional with red wine. But all reds are not created equal. You'll want to look for softer examples with a good dose of fruit flavor (even a little bit of sweetness will be a good thing with this recipe) and a low level of oak. Likewise, you'll also want to avoid red wines high in tannins (remember tannins magnify heat). For these chops I gravitate toward Merlot and medium-bodied Zinfandel--both traditionally have a good balance of tannins, acidity, and fruit. It is worth pointing out that some Zinfandels are pretty high in alcohol, so look for those in the 12% to 13% range. There are enormous values for easy drinking red wines in spots such as Chile, Argentina, and Portugal, so don't be afraid to look outside of North America. Of course, Biltmore Estate makes a terrific Reserve Claret right in our own backyard.

• Concha y Toro, Xplorador, Merlot, Chile
• Eborae Vitis e Vinus, Alentejo Chaminé, Portugal (exceptional value at around $7)
• Pepperwood Grove, Merlot, California
• Biltmore Estate, Reserve Claret
• Rancho Zabaco, Dancing Bull, Zinfandel, California