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.
Spicy cured meat pizza
Cabernet Sauvignon's bold tannins and dark fruit balance the richness and fat of the pizza.
Spicy cured meat pizza
Cabernet Sauvignon's bold tannins match the spicy pepperoni well.
Slow cooked duck leg
Cabernet Sauvignon offers structure and dark fruit flavors that match well with duck.
Slow cooked shredded pork
Cabernet Sauvignon's bold tannins and dark fruit complement the smoky richness of pulled pork.
Slow roasted beef rib
Cabernet Sauvignon's bold tannins complement the rich, fatty prime rib.
Lean beef steak
Cabernet Sauvignon has bold tannins that complement the rich, juicy flavors of sirloin steak.