Though very versatile, pairing with most dishes, a big wine like this needs to be paired with richer more intense foods – delicate dishes would be overwhelmed. Meats like lamb and steak naturally work with Cab because the meats are high in fatty proteins which coat your mouth with fat. The high levels of tannin in Cabernet bind with the proteins of the meat and clear your palate making your mouth ready for the next bite. Cabernet Sauvignon can be cut perfectly with tangy tomato-based red sauces in pizza and pasta dishes can be amazing too! The acidic nature of a Cabernet will complement & evenly balance out the rich tomato flavor of these kinds of dishes, making the wine and the pasta co-exist in harmony. Try a creamy tomato sauce for an exciting alternative to traditional marinara or Bolognese. These dishes pair deliciously too:

• — Practically all red meats
• — New York Strip, Filet Mignon
• — Rump, Ribeye & Sirloin Steak
• — Braised Beef Dishes
• — Prime Ribs
• — Beef Short Ribs
• — Cheeseburgers (+ w/blue cheese)
• — Chili-Spiced Burgers
• — Braised & Grilled Meats
• — Roast or Grilled Lamb
• — Pepper-Crusted Ahi Tuna
• — Grilled Peppery/Spiced Tuna/Swordfish
• — Grilled Chicken w/Peppery Condiments
• — Red Meaty Pasta Dishes
• — Portabello Mushrooms
• — Cheese - Aged Cheddar, Gouda
• — Blue Cheese-Gorgonzola
• — Portabello Mushrooms
• — Nuts, Pretzels, and Potato Chips

*We advise you to explore a variety of cuisine to pair with your wine (aside from the above) to find what pairs best for YOU.