Cabernet Sauvignon great with red meat

Cabernet Sauvignon famous for its richness

With its bold flavor, the California Cabernet Sauvignon needs to be served with a good meal. A classic

red wine with strong tannins, the “Cab” goes well with wild fowl, aged cheeses, honey-roasted carrots or grilled red meat — especially venison, lamb or well-marbled beef. Try serving the wine at 14 to 16 degrees centigrade (57 to 60 degrees Fahrenheit) to get the full flavor.

In 1976, an American Cab was preferred over French Bordeaux wines in the famous “Judgment of Paris” blind taste test in France. In the ‘80s, the vines were grafted onto American rootstock, which led to a more sugary grape and a stronger wine. This wine is perfect for celebrations, cookouts or any occasion when roast beef or lamb is being served, although you may want to dial back the seasonings in order to better appreciate the wine.

An excellent Cab near St. Helena, CA

Anderson’s Conn Valley Vineyards in Napa Valley, near downtown St. Helena, produces a famous Cabernet Sauvignon with distinct licorice notes. The Conn Valley Cabernet has been rated one of the top Cabernets in the world since 1987. The fruit is similar to mountain fruit, and the style is more Bordeaux in style than the average Napa Cabernet. The Conn Valley Cabernet is a wine that chefs find it easy to pair with just about anything because of the beautiful bright and refreshing acidity on the finish. Wine club members save $25 buying the 2013 Signature Cabernet Sauvignon online. Order a bottle today.