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Canberra: Commonwealth of Australia, 2005

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That's why rich, red meat is the textbook pairing: Grilled ribeye or New York strip: The fat marbling complements the wine's tannins beautifully Rack of lamb with herbs: A classic combination, especially with rosemary and thyme Beef tenderloin: Works well with the wine's structure without overwhelming it Prime rib: Holiday dinner perfection Braised short ribs: The wine's acidity cuts through the richness Other Great Pairings Aged hard cheeses: Cheddar, Gouda, and Parmigiano-Reggiano can stand up to the tannins Dark chocolate: High-quality dark chocolate (70%+) shares flavor compounds with Cabernet Portobello mushrooms: Earthy flavors complement the wine's savory notes Hearty stews and braises: Beef bourguignon, lamb stew, osso buco What to Avoid Cabernet can overwhelm delicate dishes

D., Allen, C

masculine sandalwood tobacco and rugged patchouli round off this composition