Our feature this weekend is grilled Montana Bison tenderloin over Hatch chili polenta with a succotash of black bean, zucchini, carrot, blistered tomatoes and cilantro.  Sweet corn, pickled jalapeno and shallot add brightness and a lime crema finishes the dish.  Dark cherry and blackcurrant stand out in the Bordeaux blend from Chateau Larroque with silky tannins and a smoothness that allows the spices in the meal to step forward.