Cabernet Sauvignon
Cabernet Sauvignon is the king of all wines, being the most planted wine grape in the world. This powerful grape was actually derived from a marriage of Cabernet Franc and Sauvignon Blanc, yes a white grape. Cabernet Sauvignon’s personality comes from its skins. The juice is clear, colour, flavour and tannins are extracted from the skins.
With regards to food pairings, Cabernet Sauvignon should be married to bold foods as it overwhelms lighter fare. When consumed young it has plenty of oak, tannin and alcohol, so needs a counterbalance such as fat and/or protein
Although one would think “fat” cheese would be a good match, it doesn’t work as it comes off tinny. Best served with cheese that is mild to moderate (Brie, young Camembert, Monterey Jack, and fresh Mozzarella)
Cabernet Sauvignon works well with:
red meats, older Cabs with rarer cuts, younger cabs with longer cooked or stewed meat
grilled foods, grilling adds a bitter component to marry well with Cab’s tannins
oaky Cabs, grilling, smoking and plank roasted meats and seafood with black pepper on steak, pepper tames the tannins
beef – braised, grilled, roasted or stewed
cheese – Blue and/or stinky