However, one very good red is the one I won in a raffle yesterday: the Waxed Bat (I kid you not!) Shiraz-Cabernet Sauvignon-Malbec.
This is really quite good and goes well with (for example) even medium-strength cheeses and meats such as pork (including gammon, bacon and pepperoni), lamb and venison.
Earlier years had the Petit Verdot grape* in the three-way blend instead of Cabernet Sauvignon, and that I haven't tried as yet, so for now my recommendation applies only to the version I have described. If I can get hold of the other variety, I shall give it a try and report my findings in a later post.