Cabernet Sauvignon blended with Tarrango gives this combination a very unique flavour and texture, all over the world the cabernet sauvignon makes full flavoured reliable red wine, the ideal food wine. Cabernet Sauvignon seems to have a particular affinity for lamb but it partners all plain roast or grilled meats and game well and would be an excellent choice for many sauced meat dishes such as boeuf bourguignon, steak and kidney pie or rabbit stew and substantial dishes made with mushrooms. Yet blended with the Tarrango variety being a red grape variety used in Australian wine production, which is a slow ripening grape created by CSIRO Horticultural Research Station at Merbein Victoria as hybrid of Touriga Nacional and Sultana in order to create wines of good acidity, but low in tannin. Its wines are often similar to Beaujolais in style. Requiring an unusually warm climate, it is principally grown in the wine-producing areas of northern Victoria.