Winery Chef Chris Kennedy enjoys Dragon‘s Tooth with slow cooked peppers and tomatoes for the deep richness that complements this wine perfectly. He suggests pairing with leaner cuts of beef like flank or skirt steak.
Blend: 54% Malbec, 25% Cabernet Sauvignon, 16% Petit Verdot, 5% Merlot
95 POINTS PLATINUM AWARD - BEST BLENDED RED BORDEAUX
Sommelier Challenge Int’l Wine & Spirits Competition