We are probably all a little tired of our turkey-and-dressing leftovers by now, so as you plan your Sunday supper, consider something rich, hearty, and meaty, like a ribeye or a slow-braised beef stew. To pair, pull out a great bottle of Cabernet Sauvignon. As we have been drinking a lot of medium-bodied, high acid wines over the past week to pair with the hearty Thanksgiving meal, like Pinot Noir, Barbera, and Gamay. But, when pairing with beef, nothing is better than Cabernet.
From steep, high elevation slopes of Napa’s Mount Veeder, Mt. Brave Cabernet Sauvignon ($100) showcases the complexity of the variety, with the rocky, volcanic soils of the mountain giving the wine enhanced structure, texture, and personality. With power and intensity, the bold wine with gorgeous tannin structure leaps from the glass, but within all this power lies precision, finesse, and refinement, a trait that expert winemaker, Chris Carpenter, warrants for each of his superbly tailored wines. Blackberry, black cherry, and blueberry meld with crushed stone, dark chocolate, black licorice, and spice, with a nice bit of acidity to help the wine age easily over the next decade, and a rugged, untammed earthiness that makes mountain fruit Cabernet Sauvignon so delicious.