CABERNET SAUVIGNON

      THE WORLDS MOST POPULAR RED WINE GRAPE IS A NATURAL CROSS BETWEEN CABERNET FRANC AND SAUGVIGNON BLANC FROM BORDEAUX, FRANCE.

 

      THE CABERNET SAUVIGNON GRAPE IS A SMALL BERRY WITH A THICK SKIN AND A HIGH PIP TO PULP RATIO. THIS IN TURN CREATES A WINE HIGH IN COLOR, TANNIN AND EXTRACT. TYPICAL CABERNET SAUVIGNON DESCRIPTORS INCLUDE BLACKBERRY, CASSIS, CEDAR AND CURRANT.

 

      WINE DRINKERS TODAY CAN FIND MANY CABERNET SAUVIGNON OPTIONS IN THE MARKET. SOME CABERNET SAUVIGNON WINES ARE SUMPTUOUS AND FRUITY, OTHERS ARE SAVORY AND SMOKY. IT ALL DEPENDS ON WHERE THE CABERNET SAUVIGNON GROWS AND HOW IT’S MADE INTO WINE. BECAUSE THE GRAPE ADAPTS TO MANY DIFFERENT SOILS AND CLIMATES, ITS CHARACTERISTICS TRULY REFLECT A SENSE OF PLACE.

RED MEAT

LAMB, BEEF, PORK, VENISON

POULTRY

CHICKEN, DUCK

SEAFOOD

SWORDFISH, TUNA

CHEESE

SWISS, PARMESAN, GOUDA, CHEDDAR, BRIE, ALMOST, GRUYERE

HERBS/SPICES

ROSEMARY, CURRANTS, STAR ANISE, NUTS, PEPPER CORNS, GARLIC, FENNEL SEEDS, THYME, MINT

VEGETABLES

EGG PLANT, POTATOES, ASPARAGUS, SHALLOTS

NEED SOME IDEAS?

 

THE RICH FLAVOR AND HIGH TANNIN CONTENT IN CABERNET SAUVIGNON MAKE IT A PERFECT PARTNER TO RICH GRILLED MEATS, PEPPERY SAUCES, AND DISHES WITH HIGH FLAVOR.

     STEAK.​  THE OBVIOUS ONE. ESPECIALLY SLIGHTLY FATTIER STEAKS LIKE RIBEYE AND SIRLOIN, SERVED RARE TO MEDIUM-RARE

 

     A GOOD BURGER.  WHICH IS, AFTER ALL, SIMPLY CHOPPED STEAK. GENERALLY THOUGH IT'S THE OTHER INGREDIENTS THAT DETERMINE THE SUCCESS (OR OTHERWISE) OF THE PAIRING. A WINNING COMBINATION IS A NAPA VALLEY CABERNET SAUVIGNON WITH A BURGER TOPPED WITH AGED GOUDA, SMOKY BARBECUE SAUCE AND CRISPY FRIED ONIONS.

     BEEF SHORT RIBS AND OTHER BRAISED BEEF DISHES.   SLOW-BRAISED BEEF - OR VENISON - CAN BE GREAT TOO ESPECIALLY WHEN COOKED IN RED WINE. FASHIONABLE OX CHEEK DISHES ARE ALSO A GOOD PAIRING - EVEN A CHILLI CON CARNE: A GOOD MATCH FOR AN INEXPENSIVE, JAMMY CABERNET

 

     ROAST OR GRILLED LAMB.  A BUTTERFLIED LEG OF LAMB OR A LAMB STEAK WITH ROSEMARY IS ALWAYS A WINNER ESPECIALLY WITH RED BORDEAUX. ADD A GRATIN DAUPHINOISE ON THE SIDE AND YOU'RE IN CLOVER. 

 

     PORTABELLO MUSHROOMS. IF YOU’RE NOT A MEAT-EATER, A BIG JUICY GRILLED PORTABELLO MUSHROOM (OR TWO) WITH BUTTER AND GARLIC IS A GREAT PAIRING. THE INTENSE FLAVOUR OF DRIED PORCINI MUSHROOMS WILL ALSO MAKE A CAB SHINE.

 

     CHEESE.  IF YOU'RE WONDERING WHAT THE BEST CHEESE IS WITH CABERNET SAUVIGNON YOU'LL FIND IT'S A GOOD ALL-ROUNDER FOR A CHEESEBOARD ESPECIALLY WITH HARD CHEESES SUCH AS AN AGED CHEDDAR OR GOUDA.  BLUE CHEESES LIKE GORGONZOLA WORK WELL TOO ESPECIALLY IN COMBINATION WITH A STEAK OR A BURGER. A SIDE OF CHEESY POLENTA WILL ALSO HELP SHOW OFF A GOOD CAB.