There’s at least one wine that really can carry you through every season of the year. That’s Cabernet Sauvignon. So, whether you prefer red wine or not, you might want to add it to your list of go-to spirits.
Bolder than many wines, it nonetheless pairs well with many foods you’ll choose throughout the year.
The History of the Number One Wine Grape
Cabernet Sauvignon is easy to find. It is the number one grape grown all around the world. Thus you’ll find many brands at many price points. If you want the purest Cabernet Sauvignon, you’ll look for the single varietals you’ll find in fine California wines.
The grapes are not red, but rather dark purple to black with light purplish gray skins. This variety developed naturally in the 17th century. Cabernet Franc and Sauvignon blanc grapes cross-pollinated in France, and Cabernet Sauvignon was born. It took another 100 years or so for it to be widely planted as a wine grape.
An Excellent Fall Wine
In the fall, as the temperature begins to dip, a red wine has its advantages. The biggest one is that it doesn’t need to be served cold. Therefore, a few sips of a good Cabernet Sauvignon warms up the drinker when autumn winds are blowing.
Even better, a Cabernet Sauvignon provides a good pairing for many of the vegetables that we are offered in the fall. It is strong enough to handle the cruciferous veggies. This includes cabbage, broccoli and cauliflower. That’s because the red tannins can stand up to the bitterness of these vegetables and enhance their most positive characteristics.
The Ultimate Winter Wine
Since it is served at room temperature, Cabernet Sauvignon is a natural in the winter. Even more so, it can be paired with so many of the big meals that are served for the December holidays.
A bold red is a good choice for roast beef. It pairs well with potatoes, carrots, beets and other root vegetables that often accompany such a meal. As for fruits, it happens to pair well with cranberries, a favorite of the holiday season. It’s also a natural pairing with heavy cream sauces and hearty beef stews. Vegetarians will prefer a good mushroom risotto or a cheesy soup.
A Satisfying Spring Wine
While many may be turning to white wine as spring takes over, a Cabernet Sauvignon enthusiast will see no reason to switch. Many of the best red meats are being served in the spring, and nothing tastes better with them than a bold red wine.
Spring is also the season for picnics. Cabernet Sauvignon travels well, since it doesn’t need refrigeration. Then it pairs well with hearty roast beef sandwiches and cheddar cheese.
A Summer Selection
Again, it may be tempting to forgo Cabernet Sauvignon when summer sun is beating down. Yet summer is the season for grilling out and barbequing. The sturdier veggies that can stand up to the grill are a natural pairing with this wine. This includes Portobello mushrooms, potatoes, and eggplant.
Richer meats really need the bold flavors of a cabernet to balance them. A white wine would just get lost in the flavors of a juicy steak fresh off the grill. Barbeque pork needs the balance of red tannins to bring out its own smoky flavor. The same is true of other favorites like short ribs and filet mignon.
When you want to make sure your home is stocked for any eventuality, a few good bottles of Cabernet Sauvignon are just the thing. You’ll always know you’ve got a good wine, no matter the season.