Cabernet Sauvignon pairs well with meat, particularly red meat like steak, because of its high tannin content which binds with the protein and fat in the meat. Burgers, lamb, eggplant parmesan, mushroom risotto, smoked tofu, Bacon-wrapped dates, cheese platter.
Key characteristics: Aromas: Dark fruits such as blackcurrant, blackberry, cherry, and plum. Flavors: often has notes of spice, such as vanilla and black pepper. With age, It can develop prominent savory notes such as chocolate and tobacco. Oak: aged in oak barrels can have hints of cedar and tobacco. Mouthfeel: Spice and well rounded Body: Full bodied
The aromas are unmistakably Cabernet Sauvignon, notes of black fruit, dried herb and a hint of spice. The flavors are ripe, luxurious and remarkably fruit forward, with a slight oak flavor.
