The king of reds; a big-structured, dark-fruited wine, the best of which become even more elegant with age
Cabernet Sauvignon: The King of Reds
James Carrier

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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