Wine Pairings 101 – Cabs
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.
Swirl and taste:
Plums, blackberries, and black currant; sometimes violets or rose petals, and often mint, mocha, and eucalyptus or cedar; strong tannins underneath.
• 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.