A full-bodied red wine originally from the Bordeaux region of France and grows in California's Napa and Sonoma valleys, cabernet sauvignon pairs well with lamb, beef, rabbit and strong-flavored meats. Serving it with foods that stand up against its strong tannins and currant, cherry and bell pepper notes balances a meal. Compared to other wines, the high tannic content allows cabernet to age longer. The age of the wine, in part, determines the serving process.
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Store cabernet sauvignon in a dark area of your house or wine cellar at a temperature lower than 70 degrees Fahrenheit.
The optimal serving temperature is between 60 and 65 F. If the wine is room temperature, or approximately 70 F, place it in the refrigerator for 40 minutes or freezer for 5 minutes prior to serving.
Open a bottle aged more than 20 years with an Ah-so wine opener because it prevents old cork crumbling. Use a standard opener to uncork a young bottle. Remove the cork and pour a young, expensive cabernet in a decanter, or allow an inexpensive or vintage bottle to breathe for 30 to 60 minutes before serving.
Pour the wine into a red wine glass and smell its aroma. The aroma influences the wine's taste by about 80 percent, according to Frey Vineyards, an organic winery in California.
Serve cabernet with aged cheddar, beef bourguignon or an equally strong-flavored meal to enhance the flavors.