Cabernet Sauvignon delivers deep blackcurrant, blackberry, cedar, graphite, and firm tannins with full body—ideal for steak, burgers, short ribs, or aged cheeses. Sangiovese offers sour cherry, red plum, dried herbs, leather, and high acidity, making it a natural match for tomato pasta, pizza, roast chicken, or salumi. Cabernet feels polished and powerful; Sangiovese is lively, savory, and refreshing. Rich/grilled proteins → Cabernet; sauce-driven Italian dishes → Sangiovese.