96 PTS ROBERT PARKER, JR. The '05 Pahlmeyer Red has a beautifully sweet nose of blackberries and cassis intermixed with some meatiness, smoke, and a touch of pain grille; full-bodied, rich.
Meat and mashed potato bake
Cabernet Sauvignon offers bold structure and dark fruit notes that stand up to the hearty flavors of the dish.
Double charbroiled burger
Cabernet Sauvignon pairs well with rich, beefy flavors and bold spices in the burger.
Thick crust Chicago-style pizza
Cabernet Sauvignon's bold tannins complement the hearty tomato sauce and cheese.
Classic strip loin cut
Cabernet Sauvignon's bold tannins complement the rich, fatty texture of New York Strip Steak.
Pan seared duck
Cabernet Sauvignon's bold structure balances the duck's strong flavors.
Cabernet Sauvignon's boldness balances the rich, sweet pork marinade.