TBS Talk: Cabernet Sauvignon

You might think a good Cab is out of your league, but Cabernet Sauvignon is for EVERYBODY. Cabernet Sauvignon is a rich wine with a rich history that fits perfectly with your rich auntie (or uncle) aesthetic. Originating in Bordeaux, in the southwest of France, Cabernet Sauvignon is now produced worldwide. Some of the best Cabs come out of California’s, Napa Valley. It’s deep in color, has moderate acidity, and aromas of black berries, dark spices and cedarwood that make it a tastebud’s delight.

So, let’s cut to the cheese – I mean chase – and discuss some kitchen connections of the best foods to pair with the red wine. Wine and cheese are a natural pairing, but you want to avoid soft cheeses with a cab. Pairing with a good, aged cheddar, gouda, or gorgonzola is your best bet for an appetizing appetizer.

Cabernet Sauvignon has a bold, rich flavor that should be paired with an equally bold dish, so that it does not overpower the meal. Fattier cuts of meat, like a good quality steak or lamb are a Cab’s best friend. When you’re down for something slightly more casual, a top-notch burger would also pair well. I said top notch… don’t go hitting the drive through, I’m watching you. For the vegetarians and vegans, a good portabella mushroom dish has excellent pairing potential.

I see a delicious Cabernet Sauvignon in your near future, and I hope you do too! Let us know your favorite Cab brands below.