Cabernet Sauvignon: the king of reds

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

Beef
 • 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

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