TASTE & TEXTURE PROFILE
Cabernet is a muscular, full-bodied variety that has the capacity to carry endless layers of complex fruit. Mouth-filling and dense with flavour, Cabernet demands to be paired with dishes of equal weight and intensity. Lamb is its classic match, but cuts of beef or game meat like venison are also ideal. Grilling, roasting, braising, stewing and slow cooking will add flavour and depth to a dish, allowing it to measure up to Cabernet’s intensity.
Cabernet Sauvignon is very tannic, allowing it to pair wonderfully with fattier cuts of red meat and hard or high-fat cheeses – particularly aged examples – heightening the wine’s fruit flavours. Avoid bitter dishes or anything with chilli heat, especially with higher-alcohol Cabernet, as the combination will only amplify the bitterness of the tannins. Milder spices like black pepper provide a better, more balanced match.
The acidity in Cabernet plays a support role to that of tannins, contributing to the ageing potential of the wine and helping make the wine so agreeable with food. The elevated acidity of cool climate Cabernet allows such wines to pair well with dishes that are high in fat, including charcuterie and cheese platters, as the acidity helps to ‘cut through’ how fat coats the tongue, clearing the palate for the next bite.