Cabernet Sauvignon is an easy growing grape and as a result almost all wine growing regions produce this red wine. Host a wine club to taste this wine and learn what foods pair well with it.
Choosing Cabernet Sauvignon for Wine Tasting
Because this wine grows just about everywhere, there will be no shortage of Cabernet for you to choose from. Regions to consider are California, Chile’s Alto Maipo region, Australia and South Africa.
In France, where the wine is listed by region rather than by grape variety, Cabernet comes from Bordeaux, however, sub-region is key. Most reds from Bordeaux are a blend of Cabernet Sauvignon and Merlot along with other grapes. Which sub-region the wine is from will determine whether the wine is predominantly Cabernet or Merlot. Look for wines from the St. Julien, Pauillac or Margaux sub-regions for a Cabernet. When in doubt, ask your wine retailer for recommendations.
Food Pairings for Cabernet Sauvignon
Cabernet is a medium- to full-bodied red wine so choose foods of similar weight. Fish and poultry aren’t your best choices. The flavors of the food will be overwhelmed by the wine. Choose instead, savory foods and those with a higher fat content to stand up to this red wine.
- Appetizers: Gouda, parmesan, gorgonzola or blue cheese, grapes, peaches or other non-citrus fruit, nuts and smoked meats.
- Main dish: Steak, short ribs, roasts, lamb, game, cheeseburgers, pasta with tomato or vodka sauces.
- Dessert: Oatmeal cookies, chocolate cake, brownies, ice cream, mint desserts.
Avoid spicy foods. The big tannins in this wine are a bad combination with very spicy dishes. Use the list above to create your own unique menu or visit allrecipes.com for specific recipes that pair well with Cabernet Sauvignon.
Tasting Cabernet Sauvignon
One of the first things you may notice is how substantial Cabernet Sauvignon is. Swirl the wine in your glass and observe how the wine clings to the glass before collecting in thick strands that slowly run down the side. These are called the wine’s “legs” and when it comes to Cabernet, the wine has legs!
Aromas you may notice are black cherries, raspberry, red bell pepper, cocoa, licorice and tobacco. There is no right or wrong answer as to what you notice. Whatever it smells like to you is what’s important. What you smell will enhance what you taste.
Take a sip of the wine. You may notice dryness or puckering in your mouth. These are the tannins at work and what gives red wine its complexity. In younger wines, the tannins may be so strong that it makes your mouth pucker. Old wines may have softer tannins. Try the wine with the food you’ve prepared. How does the food affect how the wine now feels in your mouth?
Flavors you may notice are blackberries, black currant, plum and raspberries. These will be complemented with flavors of smoke, oak, cocoa, cloves, licorice or coffee. Take notes on what you taste and how the food tastes with the wine. The simple act of writing down your thoughts will help you remember what you like in a Cabernet Sauvignon even if you never look at them again.
For hearty dishes and delectable cuts of meat, this full-bodied red wine has no equal. Once you try Cabernet Sauvignon you’ll see how well it pairs with many common dishes.
Paula Lovgren - Paula is a freelance writer, gardener, garden designer and mother to two children and three cats. She has previously worked as a marketing ...
