88 PTS WILFRED WONG. Bright and alive, the red cherry, minerally '04 Budini Cabernet exhibits nicely focused flavors more reminiscent of the Right Bank of Bordeaux than of Argentina; serve with beef.
Crispy rich pork cut
Cabernet Sauvignon's bold tannins cut through the rich, fatty pork belly.
Slow cooked duck leg
Cabernet Sauvignon offers structure and dark fruit flavors that match well with duck.
Pork skin in chile sauce
Cabernet Sauvignon's bold tannins cut through the fatty pork skin.
Spicy Spanish sausage
Cabernet Sauvignon's structure stands up to chorizo's fat and spice.
Slow cooked barbecue ribs
Cabernet Sauvignon's bold tannins complement the rich, smoky flavors of BBQ ribs.
Burger with melted cheese
Cabernet Sauvignon's bold tannins complement the rich beef and cheese flavors.