Guests will be swarming to the table after hearing word of how ridiculously perfect the appetizers pair with the Cabernet, torn between being a polite human and being a cheese-crazed wildabeest hell-bent on eating half a wheel. Alas, those are the transformative powers of aged Gouda when met with Cab Sav.
The big winner with red wine is obviously red meat (hence, Carnivor). But for a bold wine like Cabernet -- with firm tannins that can be a bit drying -- richer cuts of meat complement it the best. Depending on how fancy your party is, filet mignon is a solid option, but you can also rock lamb kabobs, beef sliders with bacon and Gruyère, or braised short rib mini toasts. Those aforementioned tannins will work as a palate cleanser after all that richness.
Fattiness (read: richness) in cheese works the same way. With a Cab, stay away from fresh, soft cheeses and focus on harder ones whose nutty and salty flavors will be brought out by the dark fruit flavors found in the Carnivor Cabernet. Focus on aged cheddar, Parmesan, aged Gruyère, Gouda, Manchego, and the like, and throw some walnuts and dried figs on the board too. Unless there are fresh figs on hand, in which case you might be a King. (Are you a King?)