What To Drink … With Charcuterie,

Cabernet Sauvignon needs some bottle age for it to truly reveal itself and this Moss Wood is no different, even if the tannins are velvety in such a youthful wine. While it easily has another 15 years ahead of it, today its rich, ripe with liquorice and earthy blackcurrant, coffe and cola notes; dusty, cedary with some eucalypt adding to the wine’s complexity. It’s a full-bodied Cabernet with real depth and not overworked. It goes well with Salumi Australia’s strolghino (a prosciutto salami) and the cacciatorini piccante from La Latteria in Carlton.