Having just returned from California, and specifically, Napa, Calif., I’m in a bit of a cabernet state of mind, not that there is anything wrong with that. Napa is, after all, Cabernet Central; though many other fine wines can be found there, there is something about Napa Valley that just elicits a cabernet sauvignon kinda feeling.
I enjoyed quite a few examples of cabernet during my visits, and the truth is that while there is a very definite Napa Valley style, there are also wines that are working the fringes, either being over the top or showing restraint and elegance. This generally holds true for wines from around the world. Most live in the middle of the preference curve, happily occupied by fruity, soft, and rather rich wines, but that is not the end all and be all of cabernet.
All this got me thinking, specifically thinking of pairing cabernet with food, and not just big beefy steaks. Is cabernet food friendly and flexible? You bet. In fact, here are five recipes to get you thinking about pairing cabernet with some surprising culinary partners.
— Gregory Del Piaz, Snooth