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

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