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Australia’s signature red grape is shiraz, also known as syrah in most of the rest of the world. However, the country also produces outstanding red wines made from a variety of other grapes. An important example is cabernet sauvignon, which is the second-most planted red grape in Australia after shiraz. The following cabernet sauvignon reds are made in different styles, but they are both full-bodied food wines that are best enjoyed with beef or other hearty fare.

McPherson Wine Co. 2017 MWC Cabernet Sauvignon, Victoria, Australia

Bought • Wine and Cheese Place, 457 North New Ballas Road, in September for $13.99

Description • This bold red, which received 93 points from wine critic James Suckling, is made from 100 percent cabernet sauvignon sourced from a single vineyard. It’s part of the winery’s MWC series, which is aimed at producing “earthy styles with a European influence.” A little rustic, this is a big, flavorful wine with firm tannins that tastes of blackberries and other dark fruit with cedar from oak aging and a touch of dark chocolate. It ends with a long finish.

Nugan Estates 2017 Third Generation Cabernet Sauvignon, South Eastern AustraliaBought • Wine and Cheese Place, 457 North New Ballas Road, in September for $12.99

Description • The big difference between these two wines is that the Nugan Estates is a fruit-driven red, and although it also has some oak aging, the flavor is more subtle. This is a rich cabernet sauvignon that’s refined and well-balanced. It combines the characteristic black currant flavor associated with cabernet along with concentrated ripe red berry fruit, black pepper spice and herbal notes. It also has firm tannins and ends with a long finish.

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