The 50% Cabernet Sauvignon Bordeaux-style blend calls for foods with richness, savory flavors, and enough fat to complement its structure. Cabernet-led Bordeaux blends are particularly good with lamb, beef, mushrooms, and aged cheeses. 

Braised beef short ribs
Lamb chops with rosemary and garlic
Beef tenderloin with mushroom sauce
Steak crostini with caramelized onion
Wild mushroom & Gruyère flatbread
Smoked brisket
Duck breast
Roasted mushrooms with thyme
Aged Gouda, Manchego or cheddar
Charcuterie with savory cured meats