Keeping with the spirit of Bordeaux wines today, I thought it was time to talk about the food that pairs best with the big, the bold…Cabernet Sauvignon. A wine that can hold its own and be well known by three letters, CAB, is saying something. It is definitely our pride and joy.
Cabernet Sauvignon is really a perfect addition to a Christmas celebration with your loved ones. Whether it is smooth, fruit forward, and medium in body, or it is big, peppery, and full of richness, this is a wine that can go with many classic Christmas dishes. An added bonus is that its red color keeps you festive! A classic holiday dish and one of my favorites is Prime Rib. When I graduated from AAU, I celebrated that evening with my family at The House of Prime Rib and what did we have with our meal? Cabernet. The creamy, richness of the meat creates wonderful harmony with the black fruit notes as well as the pepper in the wine. It’s heavenly delicious. Another great cut of beef to pair with a Cab is a New York Strip. New York Strips are flavorful and peppery and would go well with a more medium bodied Cab as your palate wouldn’t become over powered by too much boldness. It would allow for the fruit to merry with the natural flavors of the cut. Honestly, any cut of beef would go well with a Cab and I feel almost silly writing that, but hey, some of our readers may just beginning their wine ventures.
Another red meat that says classic Christmas dinner is Lamb. I called my mom yesterday to discuss the Christmas dinner game plan and she shared that she had already gotten lamb. I was excited because I love lamb and well, it means Cab. A beautiful herb crusted rack of lamb would be perfect with just about any Cabernet. The herbs, the rich lamb flavors, and the slight pepper compliment this red. On Pinterest, I found a recipe for Pesto Crusted Lamb…this would be a fun twist.
The awesome thing about Cabernet is that it can be used in dishes. It’s a great wine to reduce into a sauce to pour over delightful red meats. It’s not too difficult to do and it can take a dish like, filet mignon, to another level of rich flavor profiles that will cause a good silence around the dinner table. Butter, wine, and herbs will never do you wrong…well, except if used excessively.
Lastly, if you live in Whoville, I’m sure a lovely Roast Beast will be complimented by the Cab. It’s something that even the Grinch can get on board with.
Below is a list of our Cabernets and what they would work best with based on their individual personalities.
We wish everyone a very Merry Christmas! Cheers to you and your loved ones…may it be full of warm memories!
2006 Reserve Cabernet Sauvignon – Veal, Lamb, Venison
2007 Reserve Cabernet Sauvignon – Ribeye, New York Strip, Pork Roast
2009 Reserve Cabernet Sauvignon – Veal, Bison, Wild Boar
2010 Reserve Cabernet Sauvignon (Our Double Gold Winner, 90pt Wine) – Filet Mignon, Prime Rib, Lamb