Cabernet Sauvignon is not only rich in popularity among other varietals, but is also rich in flavor. Cabs are classically bold and hearty, calling to be paired with a main dish that is a perfect David to this varietal’s Goliath. Red meat packs a punch hard enough to contend with this beast, which is high in alcohol, tannins and oak. Foods that are high in fat and protein (hello, rib eye) are screaming to be paired with a Cabernet. A rich, creamy sauce atop the meat is the cherry on this sundae, providing a rescue boat for your taste buds amid all of the tannins you’ll encounter in your sips.

Check out some of these delectable dishes to pair with your Bishop’s Vineyard Cabernet Sauvignon: http://www.winemag.com/Web-2015/10-Foods-Made-to-Pair-with-Cabernet-Sauvignon/index.php/cparticle/1.

If you’re not a whiz in the kitchen, don’t fear. A simple, fatty cut of meat grilled to perfection on the BBQ will go just as well with your glass of Cab as any of these complex dishes.