Speaking of pairing ...
In its youth beef and lamb, particularly with heavier more complex dishes and sauces, are go to classic food matches with Tahbilk Cabernet Sauvignon ... both meats would work well as it ages, but look to simpler dishes and sauces.
And did someone say chocolate?
Milk chocolate has a softer, creamier finish, but more importantly, it has lower cocoa content, which means lower
tannins.
Dark chocolate is more robust and earthier, higher in cocoa content, and the tannins give it more of an edge.
The younger Tahbilk Cabernet Sauvignon have brighter, firmer tannins; pair them with milk chocolate.
The tannins in the 'Museum Release' Cabernet Sauvignon will soften with time, but to bring them back to life, pair it with dark chocolate.