This dish calls for both berries and gin, giving it a double-dose of juniper that makes it a natural for a dark, cedary Cabernet Sauvignon. A straight, young Cab can have pretty firm tannins that would make all the black peppercorns involved taste mighty hot, so go for a slightly rounder Bordeaux-style blend of Cabernet Sauvignon, Merlot, and any of their Bordeaux cousins that come along for the ride (Cabernet Franc, Petit Verdot, and Malbec).

Recipe: Gin and Spice Flank Steak