Red meat and Cabernet Sauvignon are often paired together because of their complementary flavor profiles and shared intensity. Cabernet Sauvignon is a full-bodied red wine with rich flavors of black currant, blackberry, and cassis, which can stand up to the bold taste of red meat, such as beef or lamb. The tannins in Cabernet Sauvignon help to cut through the fat in red meat, creating a balanced and harmonious flavor combination. Additionally, the high alcohol content of Cabernet Sauvignon can help to enhance the flavors of the meat and make the overall dining experience more enjoyable.