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 a 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 though often referred to as the “King of Red Wine Grapes,” is less than six hundred years old; a relative newcomer to the world of wine grapes. The oldest recorded reference (that we know of) comes from the 18th century Chateau Mouton where Baron De Brane planted red wine grapes called Vidure from the French words Vigne Dure meaning “hardy vine”. which describes the Cabernet Sauvignon vine perfectly.
It wasn’t until 1997 that Professor Carole Meredith from the University of California at Davis discovered that Cabernet Franc and Sauvignon Blanc are the parents of Cabernet Sauvignon. It is one of the world’s most widely planted red varietals and a longstanding favorite in Virginia in part due to its versatility. Our Cabernet Sauvignon is dry and silky with a stirring flavor balance of acidity and tannins. A truly amazing foxy Cab Sauv!
2012 – Silver Medal 2014 Virginia Governor’s Cup
2013 – Bronze Medal 2016 Virginia Governor’s Cup
2014 – Silver Medal 2017 Virginia Governor’s Cup
2015 – Silver Medal 2018 Virginia Governor’s Cup & Silver Medal 2018 San Francisco Chronicle Wine Competition
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