93 PTS ROBERT PARKER. The '02 Etude Cabernet merits the highest marks; powerful, potent black currant fruit along with licorice, smoke, camphor and new oak; dense, full bodied, ripe.
Cabernet Sauvignon's bold tannins complement the duck's rich meat.
Grilled or pan seared beef
Cabernet Sauvignon's bold tannins complement the rich flavors of beef steak.
Marinated skirt steak
Cabernet Sauvignon's structure and dark fruit match the rich, savory meat.
Slow cooked barbecue ribs
Cabernet Sauvignon's bold tannins complement the rich, smoky flavors of BBQ ribs.
Spicy beef chili
Cabernet Sauvignon's tannins and dark fruit balance the meatiness and spice.
Roast beef with cheese
Cabernet Sauvignon complements rich beef and cheddar with bold tannins and dark fruit.