The medium- to full-bodied red is ideal for rich cheeses, nuts, and rich sauces (demi-glace). The “Bordeaux blend” style has lots of big, intense fruit but also a savory element and plenty of acidity- which needs fats and richer dishes to mellow its youthful tannins. Try it with some dried ingredients such as tomatoes or cherries, wild mushrooms, olives, game meats, or anything grilled. We recommend a cheese course pairing to finish the evening!
