Cabernet Sauvignon: January 2010 Archives

The Plight of The Cab-Drinker

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By Deirdre Bourdet

One of the biggest challenges facing a fan of cabernet sauvignon is finding foods that stand up to their bold and brawny wine. Unless you subsist entirely on red meats, you have no doubt noticed cab's tendency to overwhelm or clash with more delicate flavors and textures, particularly vegetables or white meats and fish.  Does this mean that you can never enjoy a glass of cab with these kinds of meals?  Of course not.  It just means you need to be more creative about bridging the gap between them.

Here are a few pointers on making your food more compatible with cabernet:

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