Lovely white pepper with silky cherry and fine tannins through the mid to back palate.
Grilled or roast beef especially served rare or with a pepper sauce. Also Ribs, spicy sausages and smoked brisket in particular. Probably the best way to cook veggies if you’re looking for a vegetarian pairing
Big beefy stews such as ox cheek especially ones cooked in wine or with a touch of smoky spice like a chilli.
Strong hard cheeses especially cheddar. With its sweetness it can also handle a mellow blue.