It's Wine Wednesday and it is no secret to those who know me that I love a good California Cab. The Cabernet Sauvignon grape was an accidental breeding in the 17th century between a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant, a beautiful and divine intervention! Cabs are full bodied, dry (not sweet) and meant to be enjoyed and paired with food. Aged in oak barrels, this amazing wine mellows with age and exudes wonderful flavors of blackberries, cherries and a hint of vanilla from the oak. I prefer a smooth Cab that is lower in tannins and alcohol content. When it comes to pairing with cheeses, I recommend a semi hard aged cows milk cheese such as an aged Vermont Cheddar or this beautiful French Morbier (pictured above) or a semi hard sheep's milk cheese such as Pecorino or Manchego, another favorite! And, of course, who doesn't love a soft ripened French Brie which softens tannins and enhances the fruit flavors of the wine.
For meal pairings, Cabs pair very well with fatty red meats such as beef and lamb, or fatty red fish like salmon or ahi tuna due to the ability of proteins and fats to negate some of the tannins in the wine. And of course, there is no better pairing than red wine and chocolate! Serve my beautiful Chocolate Souffle' for dessert with one more glass of bold Cabernet!