No better time to pull out that stash of Cabernet Sauvignon than mid-winter. The days are chilly and short, the nights can be perfect with a warm fire and a culinary spread of braised meats and potatoes, mineral rich greens and savory mushrooms.
Here are a couple of pairing suggestions for that next bottle:
The tannins in Cabernet are a perfect counterbalance for both bitter & rich ingredients – this pairing features a “duxelle” of both, a preparation of slow cooked shitake mushrooms, shallot & butter, with the addition of local Swiss Chard.
We use “akaushi” beef in our stews – a grass-fed, Wagyu breed of cattle raised in Texas. “Aligot” is from the Auvergne region of France, where mashed potatoes are taken to a whole new level when Cantal cheese is folded in. We use Smoked Fiscalini cheddar to complement the oak profile of a younger Cabernet.
