Editing Cabernet Sauvignon (section)

==Pairing with food==
[[File:Lamb marinated in Cabernet Sauvignon.jpg|thumb|Fatty red meats, such as [[Lamb and mutton|lamb]], pair well with Cabernet Sauvignon due to the ability of proteins and fats to negate some of the tannic qualities of the wine.]]
Cabernet Sauvignon is a very bold and assertive wine that has the potential to overwhelm light and delicate dishes. The wine's high tannin content, oak influences, and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages, it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the [[capsaicin]]s present in spices like [[chili pepper]]s being enhanced by the alcohol with the heat accentuating the bitterness of the tannins. Milder spices, such as [[black pepper]], pair better due to their ability to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with ''[[steak au poivre]]'' and pepper-crusted [[ahi tuna]].<ref name="Goldstein pg 134-139"/>

[[Fat]]s and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with [[steak]] or dishes with a heavy [[butter]] [[cream sauce]], the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, [[starch]]es such as [[pasta]]s and [[rice]] will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as [[radicchio]] and [[endive]], or with cooking methods that involve [[charring]] like [[grilling]]. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. The oak influences of the wine can be matched with cooking methods that have similar influences on the food—such as grilling, [[smoking (cooking)|smoking]] and [[Plank cooking|plank roasting]]. Dishes that include oak-influenced flavours and aromas typically found in Cabernet Sauvignon—such as [[dill weed]], [[brown sugar]], [[nutmeg]] and vanilla—can also pair well.<ref name="Goldstein pg 134-139"/>

[[File:Central coast California Cab.jpg|left|thumb|A Californian Cabernet Sauvignon from the Central Coast AVA]]
The different styles of Cabernet Sauvignon from other regions can also influence how well the wine matches up with certain foods. Old World wines like Bordeaux have earthier influences and will pair better with [[Edible mushroom|mushrooms]]. Wines from cooler climates that have noticeable vegetal notes can be balanced with [[vegetable]]s and [[Leaf vegetable|greens]]. New World wines, with bolder fruit flavours that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavour influences. While Cabernet Sauvignon has the potential to pair well with bitter [[dark chocolate]], it will not pair well with sweeter styles such as [[milk chocolate]]. The wine can typically pair well with a variety of [[cheese]]s, such as [[cheddar (cheese)|Cheddar]], [[mozzarella]] and [[brie (cheese)|Brie]], but full-flavoured or [[blue cheese]]s will typically compete too much with the flavours of Cabernet Sauvignon to be a complementary pairing.<ref name="Goldstein pg 134-139"/>