Cabernet Sauvignon

[n144mann]

If it were me.....I would pull out a nice t-bone or porterhouse, fire up the grill and enjoy that with the wine. Cabernets are full bodied and rather heavy red wines...they are made for substantial foods.

If Randy were here, ( and I wish he was )he would give you a much more complete answer as to the how and why's......but suffice to say, my recommend is a standard one that will work well.

Enjoy!!
Nancy



[This message has been edited by n144mann (edited 01-06-2000).]