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+--- Thread: Cabernet Sauvignon (/thread-1316.html)
- ting - 01-06-2000
I just bought a chilean Cabernet Sauvignon. i don't know which food is best served with this kind of wine. Can anyone give me suggestions? thanks!
- n144mann - 01-06-2000
If it were me.....I would pull out a nice t-bone or porterhouse, fire up the grill and enjoy that with the wine. Cabernets are full bodied and rather heavy red wines...they are made for substantial foods.
If Randy were here, ( and I wish he was )he would give you a much more complete answer as to the how and why's......but suffice to say, my recommend is a standard one that will work well.
Enjoy!!
Nancy
[This message has been edited by n144mann (edited 01-06-2000).]
- Randy Caparoso - 01-11-2000
Nancy, you must be in a hungry mood! So I'll throw in a twist: Chilean Cabernets, to me, tend to be a little herbaceous -- tasting a little like cut bellpeppers or green olives -- with earthy, "rubber boot" qualities (ever notice that?). Therefore, I would take your big, honking cut of beef and slather it with roasted peppers, grilled sweet onions, and even some oily/vinegary, marinated tomatoes. These "sides" will help moderate the herbaceous qualities of the wine, making it less noticeable and more enjoyable. Bon appetit, madames!
- Kcwhippet - 01-11-2000
You did it, Randy. You just gave me Thursday's dinner. Probably add some oven roasted small red potatoes with maybe a little bit of dill garnish.
Thanks,
Bob
- ting - 01-11-2000
Wow!!!
I'm a simple kid...will barbecue do?
or roasted chicken?
I'm still new at this and the situation here in my country is different. It's hard to find wines here....
- Thomas - 01-11-2000
Some Chilean Cabernets remind me of coffee, so one morning I tried Chilean Cabernet and donut: no go. The next morning I tried Chilean Cabernet and bran muffin: no go. The next morning I tried Chilean Cabernet and croissant: nah.
Do you think I should try the Cabernet without adding milk to it?
- n144mann - 01-15-2000
Gee Bob, I missed out on this whole set of posts somehow. Thanks for bringing it to my attention.
Randy, was I hungry when I posted that message??....judging from the time I posted it...probably YES. I eat very irregularly....often will eat only one meal a day, and so when I am hungry, I am HUNGRY. However, that porterhouse mentioned would feed me and my three kids. [img]http://www.wines.com/ubb2/smile.gif[/img] Even when I am HUNGRY, I do not eat much.
About the wine.....herbaceous I have noticed, especially that green olive taste...."rubber boot" not so much...or at least would not have described it as such. I will think about that the next time I try a chilean cab. The pepper,onion and tomato side sounds wonderful, I am with Bob, needs to make the menu soon!!!!!
As for you Foodie.....don't you know Port is the wine of choice with doughnuts?????? I mean really, what else would go better with a fresh warm chocolate covered doughnut?? Ahhh, Port and chocolate doughnuts....the breakfast of champions!!
Nancy
- n144mann - 01-15-2000
Oh BTW foodie, definately leave out the milk!
- Thomas - 01-15-2000
What if I steamed it???????
- n144mann - 01-15-2000
Hmmmmm, frothy steamed milk.......nah, still does not work for me...but hey, call me fickle. If you like a frothy head of milk on your Port, far be it from me to discourage you. [img]http://www.wines.com/ubb2/wink.gif[/img]
Nancy
[This message has been edited by n144mann (edited 01-15-2000).]