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Wine Pairings 101 – Cabs

January 7, 2009

I thought it would be fun to offer a modest primer on wine pairings. Over the next few days there will be suggestions and links to recipes that will compliment each selection. Cheers!

Cabernet Sauvignon: the king of reds

The king of reds; a big-structured, dark-fruited wine, the best of which become even more elegant with age.

Photo: James Carrier

Swirl and taste:
Plums, blackberries, and black currant; sometimes violets or rose petals, and often mint, mocha, and eucalyptus or cedar; strong tannins underneath.

Pair with:
• Well-marbled beef
• Hearty fowl like duck
• Spice rubs and sauces with lots of black pepper; mushrooms
• Marinades with soy sauce
• Long-braised stews
• Pot roast
• Grilled red meat

Find your style: Some Cabs are made to be drunk tonight ― with ripe fruit and subdued tannins. Others need years to mellow. Great Cabs, some argue, are balanced the day they’re released and get better with time.

Perfect Pairings

Beef

Multicolored-Pepper Steaks with Balsamic Onions

French Onion Rib Eye Steak

Tenderloin Steaks with Gorgonzola Butter

Slow-Braised Beef Stew with Mushrooms

Cabernet-Braised Short Ribs with Dried Apricots

More

Parmesan-Herb Lamb Chops with Mint Aioli

Thyme-Roasted Duck Breast with Orange-Wine Sauce

Seared Tuna with Japanese Salsa

Source: Sunset
For more great food suggestions to pair with other wines, check out Riesling, Merlot, and Chardonnay, .

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