A Cabernet Sauvignon pairs well with warm weather, but what to eat with it? Most will come alive with red-meat dishes: beef, lamb or game. The slightly bitter flavors that can result from grilling or roasting can negate the perception of bitterness arising from the tannins in the wine. The fattiness in the meat will also help tame the tannins in the wine, bringing out its fruitiness and smoothness. Other cab-friendly ingredients include all manner of mushrooms, dry cheeses such as Manchego and Parmesan, and blue cheeses such as Gorgonzola. What to avoid? Beware pairing these wines with delicate or spicy dishes, or with any kind of seafood.
May 19, 2008