Rich and structured, with layers of black currant, ripe cherry and plum, framed by elegant tannins and a lingering, polished finish.

Cabernet Sauvignon loves rich, savory foods with enough fat and flavor to balance its tannins.

Grilled steak — ribeye, New York strip or filet with herb butter
Braised short ribs — especially with a red-wine reduction
Grilled or roasted lamb — rosemary and garlic are particularly good
Beef sliders — caramelized onions and aged cheddar
Smoked or grilled brisket — avoid overly sweet barbecue sauce
Mushroom dishes — wild mushroom flatbread or mushrooms with thyme
Wood-fired pizza — sausage, mushroom, caramelized onion or roasted pepper
Aged cheeses — cheddar, Gouda, Manchego or Parmigiano-Reggiano
Charcuterie — salami, soppressata and other robust cured meats