What to Pair With Cabernet Sauvignon

Cabernet Sauvignon is a rich full-bodied dry red wine traditionally from Bordeaux. It is the ‘offspring’ of Sauvignon Blanc and Cabernet Franc, originating at some point in the 17th century. This wine is most commonly from Bordeaux or Napa Valley and offers an earthy taste that goes best with savory foods.

This wine is known for aging well in comparison to other wines. When Cabernet Sauvignon is young it holds a dense, rich purple coloring. As it ages it turns to a rusty orange. Upon drinking, if you choose to decant Cabernet Sauvignon, aim for roughly two hours to open up the desired notes through oxidation and allow sediment to sink to the bottom.

What Pairs Well with Cabernet Sauvignon

Cabernet Sauvignon pairs best with savory dishes. Here are a few of our go-to Cabernet Sauvignon pairings:

Marinated Steak

Tender and flavorful, rich marinated steaks play well with the smooth tannin structure in a glass of Cabernet Sauvignon.

Why It Pairs Well:

• The robust flavors in Cabernet Sauvignon can compete with the strong taste of steaks
• This pairing makes the wine less bitter and smoother while enhancing the taste of the steak
• The acidity contrasts of Cabernet Sauvignon and steak makes for a delicious pairing
• The fats and proteins of the steak cut through the tannin structure to soften the wine and pull fruit notes forward

Burgers

The same concept of steak and Cabernet Sauvignon applied to burgers and Cabernet Sauvignon. If you’re looking for a quick lunch or a casual dinner, burgers are go-to options due to their savory qualities.

Note: If you’re going for a burger loaded with a variety of toppings, Cabernet Sauvignon may no longer be the best pairing option. This wine does best with simply dressed burgers.

Why It Pairs Well:

• The full-bodied Cabernet Sauvignon stands up to the strength of a burger’s flavors
• The fats and proteins of the burger work well with the tannin structure of the wine

Charcuterie and Cheese Board

A well-styled charcuterie and cheese board alongside a Cabernet Sauvignon can be a delicious pairing. The important information to note is the meats and cheeses used on the boards. When pairing wine with a charcuterie or cheeseboard the flavors should be neither overpowering nor contrasting to the selected wine.

Why It Pairs Well:

• Accentuates tannins in the wine
• Helps to expand the body of the wine
• Can broaden and complement fruit flavors in the wine

New York Strip

The rich flavor of our New York Strip pairs well with the harsh tannins of Cabernet Sauvignon.

Hennings Cheese Plate

The selection of cheeses on this plate neither overpowers nor contrasts in acidity from Cabernet Sauvignon making it a perfect pairing.

The History of Cabernet Sauvignon

You’ll often hear Cabernet Sauvignon referred to as the King of Grapes. This wildly popular grape is the most widely grown globally, using up the most hectares for production over all other grapes. France makes up a larger concentration with over 55,000 hectares dedicated to Cabernet Sauvignon. Previously Cabernet Sauvignon has been known by the following names: Petit Cabernet, Petit Vidure, Vidure, and Uva Francese.

You’ll find Cabernet Sauvignon to often have earthy aromatics. The common tasting notes you’ll find in Cabernet Sauvignon are black cherry, blueberry, plum, vanilla and spice, and pepper. It’s also common to sometimes get hints of leather and tobacco.

For informational purposes only.