One of the world’s most famous red wine grape varieties, Cabernet Sauvignon, is a natural crossbreed of Sauvignon Blanc and Cabernet Franc, developed from the Bordeaux Region in France. This red grape varietal spreads to almost every famous wine-growing region around the globe, including Maipo Valley, Coonawarra, and Napa Valley.
Regardless of where it comes from, Cabernet Sauvignon wines display a few of its typical characteristics — deep color, medium acidity, and good tannin structure. It’s also notable for the aroma of cedar wood, black cherry, tomato leaf, graphite, and black currant.
Cabernet Sauvignon’s rich flavor and smooth tannin content make it a perfect beverage choice for lunch, dinner, and even breakfast. To make your wine moment more inviting, here are three of the best recipes to pair with a glass of Cabernet Sauvignon.
Meatballs with Tomato Sauce
The strong and fruity flavors of Cabernet Sauvignon is an excellent accompaniment to the delicious taste of meatballs soaked in tomato sauce. The medium acidity of this full-bodied red wine goes along well with the acidity of tomatoes, and its good tannin structure matches the piquant taste of meatballs.
If you want to try this simple food and wine pairing, here’s what you need to do to prepare this dish:
Meatballs with Tomato Sauce
Ingredients for meatballs:
- 500 g ground beef
- 100 g ricotta cheese
- 1 egg
- 10 sun-dried tomatoes chopped
- 250 ml Parmigiano cheese
- Freshly ground black pepper
- In preparing the meatballs, mix the ground beef, egg, ricotta cheese, Parmigiano cheese, sun-dried tomatoes, salt, and pepper in a mixing bowl. Mix them well until all the ingredients are blended evenly. After that, shape the mixture into the size of golf balls, albeit slightly larger, and pat them down.
- For the tomato sauce, heat the olive oil in a large pot then saute the onions. Add the tomato puree and let it boil. When it boils, add salt and freshly ground black pepper to taste. Add the uncooked meatballs, and cook over medium heat for 30 minutes.
Sunchokes, also known as Jerusalem artichokes, are exceptionally delicious when grilled. Moreover, this vegetarian appetizer can be a perfect buddy to Screaming Eagle wine or other Cabernet Sauvignon wines.
The earthiness of Sunchokes complements the smooth acid and tannin contents of any Cabs, and when grilled, further boosts the oak notes and dark fruit aromas in the king of reds. Thus, if you want to prepare grilled sunchokes for your dinner, you need to prepare:
- 2 lbs Sunchokes chopped into half an inch per slice
- ¼ cup olive oil for brushing
- Prepare the ingredients.
- Brush both sides of sunchokes with olive oil
- Season with salt and pepper to taste and put directly on a well-greased hot barbeque grill.
- Grill for about six to eight minutes or until the sunchokes became soft and had well grilled-mark.
- Sprinkle additional salt and pepper according to your preferred taste. Serve it with a glass of Cabs while it’s hot.
If you want to pair your favorite Cabernet Sauvignon wine to a mouth-watering dessert, go to pastry shops and look for Blackberry Cobbler. Or you can bake it yourself. The acidity and luscious blackberry flavor of this summer favorite treat mirror the dark fruit notes found in Cabs.
Moreover, to make this food and wine pairing more appetizing, you can reduce the sugar of this recipe. To make your own Blackberry Cobbler, here’s what you need to do:
Ingredients for the Dough:
- 2 cups all-purpose flour
- ¾ cup cornflour
- ¼ tsp salt
- ½ cup sugar
- 2 tbsp baking powder
- 8 ounces cold butter cut into cubes
- Zest from orange
- Sugar for sprinkling
- 1 ¼ cup heavy cream
For the Filling:
- 4 cups fresh blackberries
- ½ cup sugar
- 4 tbsp all-purpose flour
- ½ tsp Ground cinnamon
- Lemon juice
- Preheat oven to 350°
- To make the dough, sift all dry ingredients together, including the orange zest. Next, add the cold butter. Mix thoroughly until sandy in consistency and texture. After you achieve the required texture, mix in the cream and reserve 2 tbsp to brush the dough pieces.
- Roll the dough out into a floured surface and cut it into the desired shape.
- Brush the shaped dough using the reserved cream, then sprinkle them with sugar.
- For the filling, mix all the ingredients in a bowl. Fill the mixture in a single-serve, oven-safe container and arrange the shaped dough on top.
- Bake for approximately 20 to 25 minutes until bubbling and tops are lightly browned.
- Serve warm or cold with a glass of Cabernet Sauvignon wine.
With Cabernet Sauvignon’s taste of heavy red and dark fruit backed by noticeable tannic content, this sure is the king of reds. If you want to have a great wine moment with delicious dishes, the recipes mentioned above are just some of the best foods to pair with a bottle of Cab. You can follow each recipe’s procedure above, or you can make your version to make it more personalized.
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