I’ve received a few questions regarding what to eat with particular wines. I decided to first start with the world’s king of white wines, Chardonnay. So in this installment, I thought that it was only fitting to share some of our food and wine marriages with the vastly popular red wine grape, Cabernet Sauvignon. This powerhouse red grape is made for brawny foods. The king Cab is not one for flaky fishes or garden salads. It’s all about the red meat.
Here are some foods that I think you’ll love with your Cab:
1. Grilled BBQ meats – the heavier the better. Steaks, hamburgers, lamb, ribs, chicken, sausages… you get the point. Cabernet Sauvignon is pretty awesome with any grilled meats.
2. **Red** Sauce with Pasta and MEATS. The white cream stuff is not so good.
3. Beef Casseroles, Sloppy Joe’s, Beef Stew
4. Take-out and Fast Food: Cheese Steaks, Pepperoni/Sausage/Mushroom Pizza, Whopper w/Cheese, Big Mac.
5. Tex-Mex, Spanish foods
6. Here’s something interesting—Mushrooms and onions seem to love to be with Cabernet Sauvignon.
7. These cheeses are great with Cabernet Sauvignon: Dry Jack, Spanish Manchego, Italian Parmigiano-Reggiano and Cheddar Cheese. A very interesting cheese that works well with a Cab is Blue cheese and any other moldy cheeses.
8. Nuts that work especially well with Cabernet Sauvignon are cashews, pecans, and walnuts.
9. For the dessert lovers: Chocolate and Cabernet Sauvignon are like peanut and jelly…they just go together!
Unlike Chardonnay, I really can’t think of any particular foods that when mixed with a Cab would taste bad – although, lighter foods may not be ideal. The only thing that I can think of that can ruin or alter a Cab’s taste is anything comprised of vinegar, such as: Dressings, sauces, and vinaigrettes. In my opinion vinegar is Cabernet Sauvignon’s worst enemy. As a rule of thumb, I usually steer clear of the vinegar just to be safe.
This is what I like with Cabernet Sauvignon. How about you?