Description
Red and black fruits co-mingled with herbaceous elements brighten flavors of rich food, such as the obvious lamb, steak or burger. Echo the wine sensory experience of herbal notes with herb seasoned dishes that feature thyme, rosemary or basil. Vegetables with a bitter edge such as broccoli rabe, radicchio, or brussel sprouts counteract the leafy, herbal notes of Cabernet.
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