Reds for red: two hearty red wines to enhance even the heaviest meal.(WINE & SPIRITS CHIMA)

The meaty, charred, slightly buttery taste of a good piece of red meat can only be paired with a strong red wine, says Anthony Maia, the wine steward at Fort Lauderdale-based Brazilian steakhouse Chima. "When you eat the meat and drink a nice wine, you take off the taste of the meat, and the fat," Maia says. He also points out that red meat should be served very hot, and white wine very cold, and the dissonance between the two could ruin your meal.

Maia, who is from a Brazilian winemaking family in the nation's southern gaucho region, clearly loves red meat, smiling sh