Cabernet Sauvignon is one of the world's most popular red wines, known for its bold flavors, firm tannins, and aging potential. Understanding how to pair this classic varietal can elevate your restaurant's wine program or retail recommendations.

**Classic Pairings**

**Red Meat:** Cabernet's robust tannins cut through the richness of beef beautifully. Try it with:
- Grilled ribeye or New York strip
- Braised short ribs
- Beef Wellington
- Lamb chops with herb crust

**Aged Cheeses:** The wine's structure complements hard, aged cheeses:
- Aged cheddar
- Manchego
- Parmigiano-Reggiano
- Aged Gouda

**Unexpected Pairings**

**Dark Chocolate Desserts:** A bold Cabernet can stand up to rich chocolate:
- Chocolate lava cake
- Dark chocolate truffles
- Chocolate-covered cherries

**Mushroom Dishes:** Earthy mushrooms echo Cabernet's savory notes:
- Portobello mushroom steaks
- Wild mushroom risotto
- Mushroom and truffle pasta

**Tips for Your Menu**

When building your wine list, consider offering Cabernet Sauvignon at multiple price points. Stock both approachable everyday bottles and premium selections for special occasions.

For retailers, create display pairings that suggest complementary foods. This education-focused approach helps customers make confident purchases.

**Temperature Matters**

Serve Cabernet Sauvignon at 60-65°F (15-18°C). Too warm and the alcohol becomes prominent; too cold and the flavors are muted.

Contact us to explore our selection of Cabernet Sauvignon from California, Washington, and international producers.