Cabernet Sauvignon Parings: À La Carte
Our Cabernet Sauvignon is intense and full of flavor. When selecting foods to pair seamlessly it is important to choose foods that will compliment our Cabernet Sauvignon, not overpower or underwhelm it. We have put together a simple “À La Carte” menu to spotlight some of our favorite pairings.
Cheese
Semi-hard, aged cow’s milk cheeses with extended age—The older the cheese; the more rich and nutty the flavor. These cheeses show nutlike textures and smooth tastes that combine together to help highlight the juicy berry bramble flavors already present in our Cabernet Sauvignon.
What you should try: Vermont’s Cabot Clothbound Cheddar, Beemster 18-Month Aged Gouda from Holland and Pleasant Ridge Reserve from Wisconsin have all been great pairings for Brady Cabernet Sauvignon.
Meat
Red-Fatty, marbled meats —The more rich and fatty the meat the better. Our Cabernet Sauvignon has substantial tannin and acidity; which will cut through the fatty coating that these heavy meats leave behind on the palate. This cleanses and opens up the palate allowing a better flavor profile with each bite. The two of these combined create the perfect, complementary pair.
What you should try: Filet Mignon, T-Bone, New York Strip, Porterhouse, Flap, Skirt Steak, and Rib-eye steaks are all great cuts to pair with our Cabernet Sauvignon.
Veg
Earthy, meaty, rich, veg with umami flavors—If you're not a big meat eater, Portobello mushrooms pair amazingly with our Cabernet Sauvignon. The texture of this mushroom imitates real meat. Don’t forget to add your fats when preparing this meal; cheese and butter are your friends. These fat proteins combined with the acidity and tannins in our wine will help maximize the flavor profiles of each sip and bite you take.
What you should try: Portobello Mushrooms; stuffed, baked, grilled and smothered in butter and cheese pair perfectly with our Cabernet Sauvignon.