"Cured beef, especially bresaola, makes a delicious pairing for cabernet sauvignon. This full-flavored meat is perfectly balanced by spicy notes coming from the oak used to age the wine."
"Bresaola is an Italian cured meat made from lean, dried, salted beef. It's typically served in long, paper-thin slices, earning it the nickname 'beef prosciutto.'"
"Cabernet sauvignon is known for its bold, dry, complex profile with tasting notes of blackcurrant, plum, spice, cedar, tobacco, and oak, backed by a firm tannic structure."
"Thanks to those robust tannins, cabernet sauvignon holds up well for aging and performs well young, suiting a wide range of palettes and leaving more room in your charcuterie budget."
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