In past articles, we have spent time exploring the crisp, fun, flavorful white wines and the many food flavors that they compliment. Now, it’s time to dive into the deep, dark, complex, and very sexy world of red wine.  I love red wine, but my adoration for it was a long time coming.  I believe that a true appreciation for red wine takes time, and a little effort.  The flavors are complex and it does take lots of tasting to really be able to distinguish the different varietals and find what works for them food wise.  Some people say you either love or hate red wine. At first I hated it; I was a sweet white wine drinker but I wanted to learn more about the reds and so I forced myself to really become familiar with them and in turn fell in love.  I still enjoy white wine but if given a choice I’ll take a glass of red any day.

During this series of upcoming articles I will often use the term tannins or tannic when describing red wine, so I wanted to give you a basic definition.  Tannins describe a group of astringent like substances found in the seeds, skins, and stems of grapes; they can also be found in the oak barrels wine is aged in.  Tannins provide red wine with flavor, structure, and texture, and help with the aging process.

There has also been a lot in the media about the health benefits of red wine but I won’t be getting into that, we are just going to deal with how to pair some of your favorite foods with the different red wines.  Let’s get started!

Cabernet Sauvignon like its white wine counterpart Chardonnay is by far the most popular and well known of the Red wines, followed by the mellow Merlot and its sexy cousin that everyone wants to know, Pinot Noir.  Cabernet is the primary grape that is used in most of the top vineyards in the Bordeaux region of France and is the basis of most of California’s great red wines.  What makes Cabernet so popular is pretty simple: the flavor and longevity.  Wines made from good Cabernet Sauvignon grapes age well.  The aromas found in Cabernet Sauvignon can range from heavier fruit fragrances like cherry or raspberry jam to more complex fragrances like tobacco, chocolate, cedar, or a woodsy aroma.  The flavors of Cabernet are just as diverse, going from heavy fruit to peppery.  I know what you’re thinking, with all that going on how do you pair a meal with this wine?

One of the key things to remember about Cabernet Sauvignon or red wine in general is that it is heavy.  Heavy in texture and even heavier in flavor therefore you need to pair it with hearty cuisine.  In terms of texture, take a glass of white and then a glass of red, swirl them around and you can literally see the difference, red wine is thicker or, to use a wine term, has more “legs”.  Now think about it, do your really want to drink something that heavy with a grilled shrimp appetizer?  In terms of flavor, you’re not going to find those crisp green apple flavors like in white wines. Instead, in Cabernet Sauvignon the flavors that are going to really linger on your palate are a bit more like blackberry jam.  One last thing to remember when pairing red wine with food is how tannic it is.  Tannins can give the wine a bit of a bite; you might taste one that is a little heavy on the tannins and literally want to pucker your lips.  But it’s that bite that is exactly what you need to cut through the fattiness of a thick, juicy, porterhouse steak!

And, I almost forgot, the cooking method for red wine is a biggie in determining wine pairings. Anything that is stewed, braised, or roasted for long periods of time is usually great for red wine pairings.

Here are a few great pairings for Cabernet Sauvignon: 

• Classic steakhouse meal – Thick fatty steak, creamed spinach, garlic mashed potatoes.
• Coq au Vin – which incidentally is made with red wine
• Rack of Lamb
• Pizza
• Fettuccine Alfredo

Can you think of a few more?

Coming up next, we’ll explore Merlot.  In the meantime, remember, practice makes perfect -  taste as many Cabernets as you can get your hands on.  Find the one that you enjoy and pair it up with your favorite meals. 

About Chef Heather

Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".