Description

Cabernet Sauvignon’s red fruit flavors, silky palate and structure make it a wonderful wine for food. The classic pairing would be New York Strip steak or filet mignon, but the elegance, uplifting acidity and toasted oak nuance will complement grilled or savory roasted dishes, such as herb-crusted lamb, roasted chicken or grilled pork loin. It’s a medium-bodied red wine that won’t overpower more delicate dishes, such as mushroom risotto, ratatouille or duck confit. 

This wine is seductive. Its aromas and flavors of boysenberries, blueberries, aromatic flowers, and smooth oak accents catapult it to a special place. Pair it with roast turkey.