What Food Goes With Cabernet Sauvignon?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Cabernet Sauvignon is full-bodied with firm tannin, so it needs rich, savory food with fat and protein. Steak (especially ribeye), lamb, burgers, braised short ribs, aged cheddar and mushroom dishes are the classics. Avoid delicate fish, very spicy dishes and sweet desserts.
Quick decision
- Steak night→ Ribeye or New York strip
- Something slow-cooked→ Braised short ribs or beef stew
- Vegetarian→ Grilled portobello mushrooms or lentil and mushroom dishes
- Cheese→ Aged cheddar or aged Gouda
Why fat and protein matter
Tannin binds with protein and fat, which makes Cabernet feel smoother with steak than on its own. That's why lean or delicate foods can make it taste harsh.
Foods to avoid
Delicate white fish can taste metallic with tannin. Chili heat makes Cabernet's alcohol feel hotter. Sweet desserts make dry Cabernet taste bitter and sour.
Herbs and seasoning
Black pepper, rosemary, thyme and garlic suit Cabernet's dark fruit and herbal notes.
Common questions
- Does Cabernet Sauvignon go with chocolate?
- Dark, not-too-sweet chocolate can work for some people, but sweet chocolate desserts usually make Cabernet taste bitter. A dessert wine like Port is a safer choice.
- Can you drink Cabernet with chicken?
- Only with rich preparations, such as chicken in red wine sauce. With most chicken dishes, Pinot Noir or Chardonnay is better.
Choosing a glass? See the Cabernet and Bordeaux blends wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.