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Cabernet Sauvignon: (Kabernay Sov-in-yone) is?

More robust tannins, dark fruits and great with more fatty pieces of meat.Blue Cheese Burgers.Rosemary Braised Lamb Shanks.Filet Mignon with Rich Balsamic Glaze.Lamb Tagine.Gorgonzola Sauce.Slow Cooker Beef Stew I.Moussaka.Pan Sauce Bordelaise.

Merlot: (Mare-low) is?

Juicier and softer with dark fruits and ‘earthiness’, but good tannins. Great with red meats, and mushrooms.

Pinot Noir: (Pee-no No-war (soft R)) has?

Lighter body and delicate with cherry fruits, gentle acid and fine tannins. Excellent with fowl, salmon or delicate meats.