With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. Our Cab Sauv is a big wine that demands big food to pair with. We'll bring this food and wine pairing series to a close with a couple ideas that pair perfectly with this epic wine.
Make sure to check out our blog for our other recipe posts. Let’s dive in to this recipe.
Cheese and wine are a classic pairing. Both are ancient foods and results of serendipitous biological processes. Each exhibits characteristics of its place of origin and aging process. But not every cheese goes with every wine. So we've listed the perfect components for a cheese and charcuterie plate to pair with our Cab.
Why This Pairing Works: Our 2016 Cab was aged for 22 months in 80% new oak and has a strong tannic structure. Wines like this demand 2 things in the food they are going to be paired with; salt and fat. Lucky for us cheese is basically all salt and fat. Aged cheeses work best for our Cab. As they age, cheeses become slightly nuttier and firmer which helps them keep up structurally with this big wine.
The meats are selected for their structure and flavors. The smokiness of the speck pairs well with the oak notes in the wine. The fennel salami compliments the wines fruit notes. Lastly, Jamon Serrano should just be part of every charcuterie board because it is amazing!
Aged (2+ years) Gouda
Triple Cream Brie
Speck (smoked Italian ham)
Serve with a warm baguette and rosemary crackers and your favorite fixings