If they love cabernet:
The common instinct is to pair a red wine with red meat, and red meat only, but Orsini says you can think more broadly than that.
"For cabernets, you need an appropriately weighted protein, and that doesn't just need to be steak," he said. "A big trend is pairing bold reds with fish from salmon to sturgeon, as long as you balance with extra protein, be it mushroom, eggplant, beets, or even nuts. Don't forget to finish with a little bit of salt and acidity."