Erin Kunkel

The king of reds; a big-structured, dark-fruited wine, the best of which become even more elegant with age

Swirl and taste: Plums, blackberries, and black currant; sometimes violets or rose petals, and often mint, mocha, and eucalyptus or cedar; strong tannins underneath.

Pair with:
• Well-marbled beef
• Hearty fowl like duck
• Spice rubs and sauces with lots of black pepper; mushrooms
• Marinades with soy sauce
• Long-braised stews
• Pot roast
• Grilled red meat

Find your style: Some Cabs are made to be drunk tonight ― with ripe fruit and subdued tannins. Others need years to mellow. Great Cabs, some argue, are balanced the day they're released and get better with time.

Perfect recipe pairings

• Multicolored-Pepper Steaks with Balsamic Onions
• French Onion Rib Eye Steak
• Tenderloin Steaks with Gorgonzola Butter
• Cabernet-Braised Short Ribs with Dried Apricots
• Slow-braised Beef Stew with Mushrooms

• Parmesan-Herb Lamb Chops with Mint Aioli
• Thyme-Roasted Duck Breast with Orange-Wine Sauce
• Seared Tuna with Japanese Salsa

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