no. 2 “the big one”
Use this glass: According to wineenthusiast.com, a standard red wine glass should have a tall, full sized bowl. The bowl should slightly taper towards the top. This glass is preferred because it directs the wine to the center of the tongue.
Pairs well with: Cabernet Sauvignon wine is known for being full-bodied and dry (not sweet). It’s best to pair this complex wine with savory foods like meat, mushrooms, cheeses etc. This wine is very versatile and goes fantastically with all kinds of hearty food. Just in time for fall!
Cabernet Sauvignon is one of the most widely grown wine varietals in the world. It’s cultivated in a large range of climates, with a range of flavors just as varied. People who drink Cabernet Sauvignon say it often tastes like dark fruit, tobacco, or even bell peppers! But don’t be scared off, Cab’s flavors are subtle enough to not overpower your food.
According to VinePair.com, Cabernet Sauvignon was born in the 1600’s after an accidental cross between the red Cabernet Franc plant and the white Sauvignon Blanc plant. Theory suggests that this cross was due to neighboring vineyards growing their respective parent grapes. (I wonder who got custody? 🤔)
This king of grapes is so-called because of its dependability. The Cab’s skin is thick, and the plant is known for flourishing in different climates and weather. With a medium acidity and a medium level of tannins, wine producers fell in love with Cabernet Sauvignon’s versatility. For those new to wine lingo, tannins are what give your mouth the dryness after each sip!
We can’t talk about Cabernet Sauvignon without discussing oak. Wine is often aged with oak, usually in the form of barrels or chips. Oak is the ideal material for aging wine because it allows a small amount of evaporation and oxygenation to occur. This means the wine flavor is more concentrated. Another fascinating thing oak does is impart flavor. Oak is what creates the soft vanilla notes in many wines. Oak can also give wines a spicy or smoky flavor.
Cabernet has a special relationship with oak. Most producers of Cabs choose to age the wine in oak because of the softening effect oak has on the tannins of Cabernet Sauvignon. Oak also brings out the natural flavors of the grape beautifully.
Recipe: The recipe we’re sharing today is a classy take on your everyday pizza. With cheesy flavors and cured meats, Cabernet Sauvignon just found it’s perfect mealtime match. From Food and Wine, Pizza Vesuvio with the Works. Full recipe available here.
Just like our last #bevyofbeverages post (check it out if you missed it!), we’re going to end this blog with a wine recommendation. There are quite a few boxed Cabernets out there, so we suggest you get a few to try and see what you prefer. However, one of the best boxed Cabs we’ve tried is from House Wine. Described as having “deep, rich aromas of blackberry and ripe plums…with flavors of raspberry and strawberry.” We best enjoy this wine in our Dark Walnut Wine Nook. This Nook is the crowd-favorite, and with it’s inviting wood-grain and rich stain, it’s not hard to see why ;). Available now.