Pairing Cabernet Sauvignon with food...a big wine that needs rich dishes
September 07, 2020
For health, as well as making every meal special, we believe red wine should be enjoyed in moderation on a daily basis.
Pairing Cabernet Sauvignon with food can be daunting due to its bold personality that overpowers a subtle dish. A big wine with intensive flavours needs to be paired with rich dishes and the tannin, acid and alcohol levels all play a very important part in this game.
There are rules when it comes to food pairing and rules are made to be broken, but when it comes to Cabernet Sauvignon, you have to choose your recipes and ingredients carefully, it can be crucial.
We at 9 Elms would like to recommend the following food pairings for you:
Classic:food pairing for a Cab would be lamb or beef dishes, slow cooked, braised meats, grilled ribeye steaks, vegan burgers or sausages . Our 2017 Introvert Cabernet Sauvignon Reserve from California would be an ideal pick here because of its tannins would bind well with the meat's fatty proteins that coats your mouth; the wine's tannins will clear your palate making your mouth ready for the next bite.
Sommelier's Choice: a classic Bordeaux, such as our 2015 Château de Côme from St Estephe delivers magical pleasure when paired with roasted duck breast and porcini mushrooms. The earthy mushrooms, especially meaty porcinis offer a pleasant combination with Cabernet Sauvignon. It’s fair to say that the roasting will bring distinct aromas to the duck but the wine’s tannin structure and aromas of dark fruits, with notes of pepper and spices will match the rich flavour and fatness of this dish beautifully.
The Wild Card: pairing a Cab with fish. Certainly, it is unexpected but, we love a challenge. Why don't you try grilled tuna with saffron and Israeli cous cous with our Parés Baltà's Mas Petit, a blend of Cabernet Sauvignon with Garnacha from Penedès, Spain. This unorthodox food pairing with the fish truly works, but only meatier fish like tuna and swordfish can pull it off. The unctuous, slightly bitter grilled fish pairs well with the wine’s oaky character. And the tannic olives and saffron build a bridge to the ample fat and protein of the oily fish and olive oil. Delicious!
