A Great Zinfandel on the Fourth

For our Fourth of July dinner, I grilled a steak outside, a rib-eye from West Wind Farms, a family operation in East Tennessee that raises all their beef, poultry and pork on strictly organic, free-range, grass-fed principles. They make a trip to Memphis, with stops along the way, once every two weeks. Anyway, I mixed together a dry rub of ground cumin,…