Blind Tasting: Cabernet Sauvignon Varietal

January 20th, 2009 by Jeff

Wines featured in today’s show:

Recommended food pairings from The Som:

  • One of the things that make Cabernet Sauvignon one of the great wines of the world is the same thing, to me, that make it a little boring.  It’s such an easy, fall back-go to wine.  Are you eating beef?  Steak?  Pot Roast?  Lamb?  Roasted chicken with root vegetables?  Grab a decent Cab and call it a day.  The darker fruit flavors, full body and above average acidity work well with a lot of beef based or roasted meat dishes.  It’s hard to even think of a perfect dish to try with a California Cab.   But if you really want one of my favorites, dig this:   lamb stew with onions and potatoes.
  • Of the three wines we did this week, I think the Columbia Vineyards from Washington State would be the best match when you consider the weight of the wine with the dish.  The general flavor, the slight earthiness and round tannins will work very nicely with the earthiness and spice of the lamb, potatoes and onion.  Always remember Rule #1:  match the “weight” of the food to the “weight” of the wine.     The “flavors” of the wine are secondary; always start with weight.  Big, hearty dish equals big, hearty wine.  Light lunch with maybe some roasted chicken breast strips over a salad?  Pair it with a medium weight red or white with some refreshing acidity.   A dry Rose from Southern France would kill.

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