Cabernet Sauvignon Appetizers

Also Douro dry reds, Left Bank Bordeaux Red Blends, Meritage

Cabernet Sauvignon is often a “meditation” wine for many people that is already in balance for their tastes and can be altered in taste by food. Thus, do not waste an expensive, favorite Cab while eating food unless your budget allows. 

Cabernet Sauvignon is usually a full bodied,  high tannin, medium acid wine when made as a 85-100% varietal or even as  a blend with over 50% of the Cab Sauv. The tannins make it good to pair with salty and fatty foods, while the medium acid allows it versatility to pair with either slightly acidic foods or mostly savory foods. If the grapes were grown in warm climate area, the acid will be “medium minus” toward the savory food end (Napa, Washington State). In cool climate areas (left bank Bordeaux) it is medium plus acidic so pairs with slightly more acidic foods. Avoid pairing it with very spicy foods, as those flavors do not go well together.

Jamón Reserva with Roasted Fig and Dried Sonoma Fruit

Roasted Beet Salad with Shallot, Black Walnut and Greens

Meatballs with a sauce made from dark berries, such as black cherries, blackberries or a savory black currant sauce 

Crackers and blackberry or black currant jam/preserves on cream cheese

Cheeses – blue cheeses, medium or sharp Cheddar, Edam, Glouchester, Gruyere, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda or aged Gouda, Brie or Camembert cheese with the rind

Beef Jerky, Cheddar Cheese Corn Chips, Pretzels

Dark chocolate (70%+ cacao)

Portobello and Goat Cheese Tarts  or Sweet and Sour Turkey Meatballs  

Prosciutto ham or deli-sliced roast beef rolled around Manchego cheese or gherkin pickles

Bacon Wrapped Blue Cheese-stuffed Dates  

Herbed Crackers with Red Wine and Cheese Dip

Mixed Mushroom Medley  in Wonton Wrappers  

Walnut Pepper Biscotti (light on the black pepper)  

Goat Cheese Wrapped Grapes using seedless black grapes and pecans, walnuts, or pistachios to coat

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