The woodsy, slightly acidic taste in wine known as tannin is also present, most noticeably, in black and green teas. It's the puckery, astringent overtone produced by grape skins and seeds. Tannins mellow as a wine ages, softening in their bite and creating depth and complexity in flavor. A wine with this character matches well with rich and heavy foods because it provides an acidic counterpoint to "cut through" the meaty, "umami" savory flavors that come from meats, strong cheeses, chocolate and heavy spices. Try Chateau Ste. Michelle's 2009 Cabernet Sauvignon from the Columbia Valley in Washington.
Place steaks in non-reactive dish; pour marinade over the steaks and marinade for at least 2 hours or overnight.
Remove steak from marinade and grill to desired doneness. Serve topped with gorgonzola-shallot butter.
Mix all ingredients in a blender or with a hand blender until emulsified.
Whip the butter until fluffy. Add in the rest of the ingredients and beat until well blended. Remove from the bowl and roll up in a sheet of parchment paper or plastic wrap. Place on a baking sheet and refrigerate until firm. Place a 1/4 inch slice on each steak before removing it from the grill to begin melting the butter and serve immediately. The remaining butter may be frozen to use another time.