Zazzle’s t-shirt gave me an excuse to write this article: Do you know the way to Cabernet? But what exactly does that mean? Do you know how to serve it? Do you know the grape’s history? Do you know why it’s so good? Do you know the differences between how it’s made now and how it used to be made? Do you know what grapes/wines it compares to? Hmmm. I think I will focus on the hows and whys of serving Cabernet.
Thank you to Hope Family Wines and Food and Wine for their help with this article.
How to Serve Cabernet Sauvignon
Here are three key steps to serving your wine:
- Serve at a cool temperature: Cabernet Sauvignon is best enjoyed in a large wine glass to allow the wine’s complex aromas to fully develop. It should be served slightly cooler than room temperature, ideally at 60°F. Warmer temperatures can cause the wine to lose its fruit flavors and complexity. If your wine was in a wine fridge, you may have to let it warm up just a bit before serving. The reality is that when you decant it and pour it into glasses, it might warm up perfectly. If your wine is at room temperature, you’ll want to put it in the fridge for 30 minutes.
- Decant your wine: After the Cabernet Sauvignon has been brought to the correct temperature, you’ll want to aerate it. You can do this with an aerator that you put in the bottle, or you can pour the wine into a decanter. Why aerate? It helps soften the strong tannins and accelerate the evaporation of less favorable sulfites and ethanol compounds, boosting your wine’s more favorable qualities.
- Use the right glass: Serve your Cabernet Sauvignon in a tall red wine glass with a large bowl. The large bowl allows for the oxygen to touch more of the surface area of the wine, while the height of the bowl allows for the wine to take longer to reach your lips. By having the wine take longer to reach your lips, you’re allowing for the aroma of the wine to enter your nose before the wine reaches your mouth. Your sense of smell deeply affects your sense of taste, so by using a glass that helps promote the use of both senses, you can get a better feel for the full flavor profile of the wine.
Why to Serve Cabernet Sauvignon
According to Wine Folly, “Cabernet Sauvignon is loved for its high concentration and age-worthiness.” It is earthy, rich and powerful, and it pairs well with a lot of foods. According to In Good Taste, “Growers love it for its sturdy, small grapes which grow well in almost any climate, as well as for its ability to stand against most diseases and insect infestations. Consumers love the dry Cabernet Sauvignon for its strong tannins and robust flavors.”
Food-wise, Cabernet goes wonderfully with meat. As a vegetarian, I can attest to the fact that it goes wonderfully with cheese, especially hard cheeses such as aged cheddar or gouda. I also love it with blue cheese. And it goes very well with portabella mushrooms too.
So, do you know the way to Cabernet? I hope this article has given you more insight into why you love Cabernet and how best to serve it. Cheers!
