Dinner with a friend: grilled boneless ribeyes, some grilled endive, and a little dry baguette and roasted garlic, and a bottle of the 2004 Bogle Cabernet Sauvignon. At $13, this is a great little cab. I'm always wary of Cabernet Sauvignon under $20, having been burned many times in the past, but this is a winner. At two years of age, the tannins are remarkably mellow. The aromas are heavy with cherry, and the flavor builds on that with a hint of spice. Once again, Bogle doesn't let me down.
Back to the grilled endive, I've recently become a big fan of grilled radicchio and endive, both from the chicory family. It may have something to do with the savory and bitter flavors you get from this preparation--a big departure from the crisp and tart, occasionally sweet flavors that you get from regular salad preparations. Endive is a little lighter in flavor and radicchio is darker and deeper in flavor. I'd say match them with your wines: endives for whites and radicchio for reds.