& Wine Pairings
Back in the 18th Century, food and wine regions were very localised and both were developed to complement each other as transport between different regions was very difficult. For instance, Burgundy wines, which were mainly Pinot Noirs, evolved to be enjoyed with the food of Burgundy. This made the consumption of both easy for the people of the region and the food and wine makers didn’t need to worry about transportation as their produce was happily consumed by locals. So, Burgundy wines pair well with food from Burgundy and Bordeaux wines, such as cabernet sauvignon, pair well with meat or strong blue or cheddar cheese.
However there have been some common pairings created in more recent times which are in fact more of a mismatch. The highly popular red wine and cheese combination is very often consumed with a deep red wine, but the tannins in these wines can actually very often clash with some moulds in blue cheeses or with some soft cheeses.
So instead, a lighter more medium bodied red such as a pinot noir or indeed even a fuller white wine such as a viognier or riesling will provide a much more satisfactory pairing with cheese.
If you are joining us at Asador for a smoky barbecued steak or some game then we’d highly recommend one of our bigger Portuguese reds from Alentejo or Duoro valley to really compliment your meal. The freshness of Albarinho and Gruner Veltliner pair very nicely with chargrilled fish, if you prefer to opt for something a bit lighter. Or if you try our specially selected Wicklow Venison at Christmas time, we would highly recommend a full bodied Cabernet Sauvignon or Shiraz to accompany your meal.
The story behind a Cabernet Sauvignon is that it was actually created accidentally by an unintentional breeding between a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant back in the 17th Century. It was found to work quite well as a wine and thus cabernet sauvignon was created. Championed in the Bordeaux region of France, cabernet sauvignon winemakers appreciated the durability of the plant as well as the high level of tannins which meant the wine could survive for many years in a bottle, or oak barrel. This full-bodied red wine quickly became one of the world’s most famous wines and the cabernet sauvignon became the most widely planted grape globally until the 1990’s.
Due to its high levels of acidity, tannins and alcohol, cabernet sauvignon is best enjoyed with food. It can be described as overwhelming when drank on its own as it is a relatively dry wine with a high tannin content which can dry out your mouth. Wine connoisseurs note the flavours of tobacco, cassis, and dark fruits, such as cherries, in a cabernet sauvignon wine. Often hints of green pepper are described, and sometimes a hint of vanilla which comes from the wine ageing in the oak barrels that it is so often matured in.
We have a wide range of cabernet sauvignon wines available from our Asador wine list so be sure to speak to us about the best pairing with your meal the next time you join us.