Those 13.9% alcohol wines, for the most part, will show better with food. Why? Simply because they were fairly well structured with the tannins and acids that come into balance when served as a foil for the fat in food. They also had great savory elements to them, which are one of the keys to pairing food and wine. Building flavor bridges where both the food and the wine share something in common. With this in mind I've set out to build a menu designed to pair well with a great $20 Cabernet. As such it's built on recipes that one might very well prepare for a Wednesday night dinner as readily as for a great party on Saturday. OK, so it's better suited to Saturday, that doesn't mean I can't dream that someone might cook this for me on Wednesday!
It's a menu that will pair well with Cabernet, not a specific example,, as well as a catalyst for further discussion on the matter. So, what do you think about this menu? Leave me a comment and let me know!