(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.
Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.
Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.
A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.
This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.
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