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About the Wine
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About the Pairing
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Acid |
Medium to Medium + |
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Body |
Medium to Full |
Tannin |
Medium + to High |
Sweetness |
Dry |
Alcohol |
Medium to High |
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| Food |
Style |
Pairing Characteristics |
| Beef Steaks |
Grilled or Barbequed |
The medium to full body pairs well with full fattier, bolder bodied meats. The charcoal flavors pairs with oak aging spices. |
| Beef & Pork Roasts |
Roasted or Braised |
The fat in the roasted meat coats the palate to protect it from tannins. |
| Venison |
Grilled or barbequed |
The big, spicy quality of the meat with the boldness of the wine make for a classic pairing, especially if the meat is marinated in wine sauce first. |
| Lamb |
Grilled, with mint sauce |
The spicy sweetness of lamb matches the same in the wine. The mint is a bridge to the wine's herbaceous possibilities. |
| Hamburger Based Foods |
Baked, Grilled, Fried, Barbequed, etc. |
The medium to full body, pairs well with full fattier, bolder bodied meats and cooking methods |
| Mushrooms |
In sauces or alone. |
The great forest floor earthiness of these robust mushrooms brings out the subtitles of these in the wine. |
| Pepper or herbs |
Sauces/seasonings |
Pepper, rosemary, thyme and mint |
| Camembert, Blue, Gorgonzola,Parmesan
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In sauce or alone |
The fat levels in the cheese help coat the palate to protect from tannins in the wine. |
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Fruit: Red and black cherries, boysenberry, blackberry, plums and black currant. Fruit can taste very ripe in some wines from warm growing regions.
Non-Fruit: Green olives, chocolate, green herbs, coffee, cocoa, mint, cedar, vanilla, leather, smoke, tobacco, eucalyptus, mint and cigars.
Region(s): Contra Costa, Lake, Monterey, Napa, San Luis Obispo & Sonoma Counties, the Sierra Foothills, Livermore Valley and Southern California.
Other Notes: This is a wine that is often powerful with concentrated flavors making it a bit tricky to pair with food when young. Based on growing region Cabs can have some noticeable acidity and be a bit lighter bodied or high alcohol and bigger body. Many younger Cabs,need bigger, fattier foods like barbequed red meat to bring out its still developing fruit and non-fruit characteristics. See our full article: Cabernet Sauvignon. |
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