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When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. This grand grape is the basis for most of California's superb red wines as well as the predominant grape used for blending in France's famed Bourdeaux's. Flavor characteristics often include deep cherry, currant, mint and tobacco.

• Trugole: This very special semi-soft cheese comes from the Asiago region of the Italian Alps. A cheese that is easy to fall in love with, Trugole's fruity character is the result of rich milk from Alpine cows that graze on wild foliage and grasses in mountain meadows. The uniqueness of Trugole impressed us in both its flavor and texture when paired with Cabernet.
• Pyrenees Vache with Green Peppercorns : As with other semi-soft cheeses, like Doux de Montagne or Asiago Pressato, this cheese has an even-tempered, buttery flavor. But with the addition of green peppercorns, the cheese livens up, providing a peppery bite and a bit of personality that matches perfectly with a big red.
• Smokey Blue: Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the west coast and they thought it only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic when paired with Cabernet! "Oregon Blue" is a classic Roquefort style blue cheese made with unpasteurized cow's milk that is cold smoked 16 hours with Oregon Hazelnut shells.

Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value.