Most red wines and cabernets specifically reveal their best flavor when served at a cool temperature:  neither too warm nor too cold.  If the bottle feels cool to the touch, the temperature of the wine inside is perfect.

Red wines tend to be consumed as part of meal more often than as a drink on its own.  Cabernets have high levels of tannin, so it’s important to know which food pairings work best.

Given its grandeur, Cabernet Sauvignon should be an easy partner for food, yet this is not always the case because Cabernet’s high tannin content, oak flavors and high alcohol levels can overtake fish and pasta dishes.  Cabernet Sauvignon pairs best with robust meats such as porterhouse steak, pepper-crusted steak and lamb stew or even barbecue fare such as hamburger and ribs.  This is because the proteins and fat subdue Cabernet’s tannic bitterness which is also why dry cheeses work well with Cabernet.  Some will also find Cabernet the perfect partner for chocolate; give it a try!

The light and crisp personality of Cabernet Franc makes it an ideal match for all types of food.  Cabernet Franc will zest up a variety of dishes, including poultry, lasagna, Middle Eastern food and Greek cuisine.  The innate greenness of Cabernet Franc, with its hint of green peppers and herbs, gives it a special affinity for dishes with leafy vegetables and herb sauces.  Vegetarians, take note!