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Cabernet and Sangiovese make up the backbone of the wine - Cabernet creates flavors of cassis and dark stone fruit mingled with hints of menthol; the Sangiovese brightens the wine with flavors of bright red cherry, heightened acidity and savory flavors; darker flavors of blueberry and cassis show from Malbec and Merlot.
Food Pairing Notes
The spice profile or the wine inspired the Morroccon style rub for the steak but would also be delicious when paired with a hearty tomato sauce, braised oxtail, ragu, grilled quail, squad and other game meats.