Cabernet Sauvignon – Food pairing

Cabernet Sauvignon - Pairing

When it comes to pairing Cabernet Sauvignon with food, one should not overlook its bold and energetic nature. This wine has a high level of tannins, is often influenced by oak, and can have high levels of alcohol, all of which play a significant role in determining how well it pairs with different types of dishes. It is important to consider these factors when selecting the foods to accompany this type of wine.
As the wine ages, its flavor profile changes and it can be paired with a greater variety of dishes. When choosing a wine, it is important to consider its body and alcohol content in relation to the weight of the food being served. Spicy dishes should not be paired with high-alcohol wines, as the capsaicin in spices such as chili can accentuate the bitterness of the tannins.
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However, milder spices such as black pepper can help minimize the perception of tannins and pair well with wines like Cabernet Sauvignon when served with pepper-seasoned meats.
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The presence of fats and proteins in food can diminish the sensation of tannins in the mouth. If Cabernet Sauvignon is consumed with meals containing meat or rich, creamy sauces, the wine’s tannins become inactive, making it easier to taste the fruity notes. However, starch-rich foods like rice and pasta do not have a significant impact on tannins.
To counteract the effects of the wine’s tannins, bitter foods like chicory or escarole can be consumed, or cooking methods like grilling can be used. As Cabernet Sauvignon ages, the tannins decrease, making it a better match for less bitter dishes. Cooking methods like grilling, smoking, or griddling can also combat the influence of oak in the wine. Dishes with oak-related aromas like dill, brown sugar, nutmeg, and vanilla often pair well with Cabernet Sauvignon.
The region in which Cabernet Sauvignon is produced can influence its flavor and thus its compatibility with various foods. European wines, such as those from Bordeaux, have a more earthy flavor that complements mushroom-based dishes. Cabernet Sauvignon produced in cooler climates with herbaceous notes are ideal for salads and vegetable-based dishes. New World wines, with fruitier and sweeter flavors, pair best with bold dishes with diverse flavors. Cabernet Sauvignon pairs well with dark chocolate, but not with sweet milk chocolate. It pairs well with a variety of cheeses, such as cheddar, mozzarella, and brie, but goes exceptionally well with blue cheese.
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Health Benefits

In 2006, the Federation of American Societies for Experimental Biology published a report on studies conducted at the Ichan School of Medicine at Mount Sinai. The report highlighted the positive correlation between the consumption of resveratrol, present in all red wines, and the reduction of risk factors for Alzheimer’s disease.

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According to research, Cabernet Sauvignon contains resveratrol, which has the potential to reduce levels of beta-amyloid peptides that damage brain cells and contribute to the development of Alzheimer’s disease. Resveratrol has also been found to help break down beta-amyloid peptides. In addition, non-alcoholic Cabernet Sauvignon extracts have been found to protect rats from ischemia and reperfusion.

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