Latest Article: Cabernet Sauvignon
Today Cabernet Sauvignon is the second most widely planted red wine grape across Australia following Shiraz. Australian Cabernet Sauvignons first gained international recognition in the 1970’s, and while styles have changed over the decades it remains a staple stand-alone varietal and a component of sought after blends.
Cab Sav wines with a high alcohol level do not pair well with spicy foods; milder spices such as black pepper pair better. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, or with cooking methods that involve charring like grilling. As such, Cabernet Sauvignon pairs well with bitter dark chocolate, however, does not pair well with sweeter styles such as milk chocolate.
A very bold and assertive wine, Cabernet Sauvignon has the potential to overwhelm light and delicate dishes. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. These wines will typically pair well with a variety of cheeses.
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