5 Bold Cabernet & Grill Pairings for Your Next Backyard Feast

Thick cut. Bone in. Salted like the ocean. A New York Steak’s marbling meets its match in our flagship Napa Valley Cabernet. The fat softens the wine’s structure, the char teases out its black cherry and subtle spice, and every bite begs for another sip.

Pro Tip: Go reverse sear for a caramelized crust and rare center.

Deep, rich, fall-apart short ribs cooked low and slow with red wine and aromatics become downright luxurious beside our Oakville Cabernet. The wine’s firm structure and savory undertones amplify the dish’s depth, creating a pairing that feels effortless and elevated.

Perfect for evenings when the fire’s still warm long after dinner.

The earthy intensity of lamb meets its match in our Circle Hill Cabernet Sauvignon, with its powerful tannins and layers of forest floor, black plum, and spice. Grilled with rosemary until crisp at the edges, these chops bring out the wine’s most complex character.

This is a pairing that speaks with confidence.

Tender, smoky brisket—with just the right amount of charred bark—is pure magic with the finely tuned power of our Stags Leap District Cabernet Sauvignon. Expect bold fruit, crushed herbs, and just enough grit to hold up to this meaty masterpiece.

Rustic. Refined. Utterly satisfying.

Classic never goes out of style. A well-marbled ribeye, seared in cast iron until perfectly crusted, deserves the age-worthy strength of our Rutherford Cabernet. The wine’s structured tannins and notes of graphite, dried herbs, and blackcurrant elevate every bite.

Add a pat of compound butter and let the wine do the rest.