CAbernet sauvignon
Silky smooth & dry
You don’t have to look very far for the ideal food pairing for a medium to full-bodied Cabernet. The obvious one; almost any red meat, especially served rare, is going to do the trick. Particularly slightly fattier steaks like rib eye and sirloin. A good burger, which is after all, simply chopped steak, topped with aged Gouda, smoky barbecue sauce and crispy fried onions. Beef short ribs and other braised beef dishes or any kind of lamb steak, especially with an herb slow-braised beef – or venison crust. If you’re not a meat-eater, a big juicy grilled Portobello mushroom (or two) with butter and garlic will nicely fit the bill. For cheeses, the standard rule of ‘matching intensity’ does not apply. Cabernet is best served with mild to moderate cheese. Keep the food simple and allow the wine to shine.
CABERNET SAUVIGNON AWARDS/MEDALS
2014 Virginia Governor's Cup Silver (2012 vintage)
2016 Virginia Governor's Cup Bronze (2013 vintage)
2017 Virginia Governor's Cup Silver (2014 vintage)
2018 Virginia Governor's Cup Silver & San Francisco Chronicle Wine Comp Silver (2015 vintage)
2019 Virginia Governor’s Cup Silver & San Francisco Chronicle Wine Comp Bronze (2016 vintage)