The Characters:

Two Distinct Personalities

To understand why these two grapes work so well together, one must first appreciate what each brings to the glass.

Malbec is the showman. Originating in the Cahors region of southwest France—where it is known as “Cot”—it found its true spiritual home in the high-altitude vineyards of Mendoza, Argentina. There, the grape produces wines of deep purple hue, generous blackberry and plum fruit, and a silky, sometimes smoky texture. Malbec thrives on sunlight and diurnal temperature swings, yielding naturally high sugar levels and soft, approachable tannins. Its fruit-forward nature makes it immediately appealing, but on its own, it can occasionally lack aromatic complexity and structural tension.

Cabernet Franc is the quiet intellectual. Grown widely in Bordeaux and the Loire Valley, this grape is prized for its perfume—notes of crushed violets, graphite, bell pepper, and wild herbs—and for its fine-grained, slightly firmer tannins. Cabernet Franc rarely shouts; it whispers with nuance. It brings acidity, freshness, and a savory counterpoint to the palate, and it is often the component that lends ageability and a sense of place to a blend.

When combined, these two varieties do not compete. They complement.

The Chemistry of the Blend

The most successful Malbec–Cabernet Franc blends achieve a kind of alchemy. Malbec supplies the body and the fruit core—the “heart” of the wine. Cabernet Franc adds the “shoulders”: structure, aromatic lift, and a refreshing finish. In practice, this means the blend typically displays:

Whereas a pure Malbec might offer straightforward black cherry and cocoa, the addition of Cabernet Franc introduces floral notes, dried herbs, and a subtle green spice that adds intrigue.

Malbec’s generous mid-palate is supported by Cabernet Franc’s acidity, preventing the wine from feeling heavy or jammy. The result is a wine that feels both substantial and energetic.

Malbec’s softer tannins are reinforced by Cabernet Franc’s more structured grip, giving the blend greater potential for cellaring without sacrificing early drinkability.

Cabernet Franc’s signature savory, sometimes peppery finish lengthens the wine, leaving a more complex impression than Malbec alone.

Where the Blend Thrives

This pairing is not confined to one region. In fact, its versatility is one of its greatest assets.

In Mendoza, particularly in the cooler subregions of the Uco Valley and Luján de Cuyo, winemakers have increasingly introduced Cabernet Franc into their Malbec-dominant blends. The higher altitude and limestone-rich soils temper Malbec’s exuberance while allowing Cabernet Franc to express its herbal, floral character. The result is wines that are both powerful and precise.

In Cahors, the ancestral home of Malbec, blends of Cot and Cabernet Franc (along with Tannat and Merlot) are traditional. Here, the wine is darker, more rustic, and more tannic, but the Cabernet Franc contributes essential freshness and aromatic complexity to what could otherwise be a brooding, monolithic wine.

In California, Washington State, and even parts of Virginia, innovative winemakers are experimenting with this duo, often as part of a “Right Bank-inspired” blend. The results vary widely, but the best examples show a clear synergy between the grapes’ complementary traits.

Food Pairing and Serving

A well-crafted Malbec–Cabernet Franc blend is a sommelier’s dream because it straddles two worlds. It has the fruit richness to pair with grilled meats—think lamb chops, skirt steak, or barbecue—while its herbal and floral notes make it a superb companion to roasted vegetables, mushroom dishes, and even certain aged cheeses. The wine’s acidity also allows it to handle tomato-based sauces better than a pure Malbec might.

For optimal enjoyment, serve the blend slightly cool—around 16–18°C (60–64°F)—and consider decanting for 30 to 60 minutes if the wine is young. This allows the aromatics to open and the tannins to soften.

A Final Thought

The partnership between Malbec and Cabernet Franc is a reminder that great wine is seldom the work of a single actor. It is a conversation—a dialogue between fruit and earth, power and elegance, immediacy and patience. In a world that often prizes extremes, this blend offers a compelling middle path: a wine that is generous yet refined, approachable yet profound.

As more winemakers around the globe explore this pairing, the possibilities continue to expand. But one thing is certain: when Malbec meets Cabernet Franc, the whole is greater than the sum of its parts. And that, in the end, is the very definition of a great blend.

The Anatomy of the Blend

To understand why these two grapes work so well together, one must first appreciate what each brings to the glass. Cabernet Sauvignon is the quintessential structural grape. Its thick skins yield wines with pronounced tannins, a firm backbone of acidity, and a flavor profile that ranges from blackcurrant and cedar to graphite and tobacco. It is a wine of patience, built for aging, and often carries a certain austerity in its youth.

Malbec, in contrast, is the velvet glove. Historically celebrated in Cahors and now synonymous with the high-altitude vineyards of Argentina, Malbec offers a darker, more sensual profile. It is characterized by ripe plum, blackberry, and violet notes, with a softer, rounder texture. Where Cabernet can be angular, Malbec is plush; where Cabernet can be reserved, Malbec is immediately expressive.

When blended, the two create a wine that is greater than the sum of its parts. The Cabernet provides the frame—the tannic structure and longevity—while the Malbec fills the canvas with fruit concentration and mid-palate richness. The result is a wine that is both powerful and approachable, capable of aging gracefully yet enjoyable in its youth.

A Historical Precedent:

Bordeaux and Beyond

The most famous expression of this blend is found in the “Right Bank” of Bordeaux, particularly in the appellations of Saint-Émilion and Pomerol. There, Cabernet Sauvignon often takes a backseat to Merlot, but it is Malbec—known locally as “Cot”—that historically played a significant role in adding color and depth. While modern Bordeaux plantings of Malbec have diminished due to frost and fungal pressures, its legacy persists in the region’s blending traditions.

Today, the most dynamic iterations of the Cabernet-Malbec partnership are emerging outside of France. In Argentina, particularly in the Mendoza region, winemakers have embraced this pairing with remarkable success. Here, the high-altitude sun and cool nights allow both grapes to ripen slowly, preserving acidity while developing intense fruit character. Argentine Cabernet-Malbec blends often showcase a seamless integration of flavors—ripe black fruit, cocoa, and a subtle herbal lift—that speaks to the terroir’s unique conditions.

Similarly, in regions like Napa Valley, Washington State, and Australia’s Margaret River, experimental vintners are crafting blends that reinterpret the classic formula with regional flair. These wines often prioritize fruit-forward appeal while retaining the structural integrity that Cabernet provides.

The Winemaker’s Perspective

For winemakers, blending is an act of curation. The decision to incorporate Malbec into a Cabernet-dominant wine is rarely arbitrary. It is often a response to a specific vintage or vineyard block. A cooler year may yield Cabernet with slightly green tannins; a splash of Malbec can soften the edges and add a layer of ripe fruit. Conversely, a warm vintage that produces overly jammy Malbec can be anchored by the savory, structured nature of Cabernet.

The proportion is key. A typical blend might feature 70-85% Cabernet Sauvignon with 15-30% Malbec, though some producers experiment with equal parts or even Malbec-dominant versions. The goal is not to mask either variety but to create a seamless whole—a wine that tastes neither purely of one grape nor the other, but of something new and harmonious.

Food Pairing and Cellaring Potential

The versatility of a Cabernet-Malbec blend is one of its greatest assets. Its structure allows it to stand up to grilled meats, especially beef and lamb, while its softer fruit profile makes it an excellent companion to roasted vegetables, mushroom-based dishes, and hard cheeses. The wine’s moderate-to-high tannins also make it a natural partner for rich, savory sauces.

In terms of aging, these blends offer a rewarding trajectory. Young bottles are vibrant and fruit-driven, with a pleasing plushness. Over time, the tannins mellow, the fruit evolves into secondary notes of leather, dried herbs, and earth, and the wine develops a patina of complexity. A well-made blend can easily cellar for a decade or more, rewarding those who practice patience.

Conclusion:

A Blend for the Modern Palate

The pairing of Cabernet Sauvignon and Malbec is a testament to the art of blending—a practice that elevates winemaking from mere viticulture to creative expression. It honors the virtues of each grape while forging a new identity that is both classic and contemporary. Whether enjoyed young with a simple dinner or cellared for a special occasion, this blend offers a satisfying balance of power and finesse, structure and soul.

In an era where consumers increasingly seek both quality and drinkability, the Cabernet-Malbec blend stands as a compelling choice. It is a wine that respects tradition while embracing innovation, and it invites us to explore the nuanced beauty that emerges when two distinct voices join in harmony.

The Origins of a Natural Affinity

Both varieties trace their roots to southwestern France, where they once shared vineyard space in the regions of Cahors and Bordeaux. Malbec, known locally as Côt or Auxerrois, was historically prized for its deep color and robust tannins. Cabernet Franc, meanwhile, brought finesse, aromatics, and a signature herbaceous lift to blends long before Cabernet Sauvignon became the international icon it is today.

In Bordeaux, Cabernet Franc has always been a supporting actor in the Left Bank blends, but in the Right Bank—particularly in Saint-Émilion and Pomerol—it often takes center stage. Malbec, once a significant component of Bordeaux blends, gradually fell out of favor there due to its susceptibility to frost and coulure. Yet its legacy persisted in Cahors, where it still thrives as the backbone of the region’s “black wines.”

Today, the most exciting expressions of this pairing are emerging far from France’s borders. In Argentina’s high-altitude vineyards of Mendoza and Salta, Malbec has found its spiritual home, producing wines of remarkable depth and plush fruit. Meanwhile, Cabernet Franc has gained a devoted following in cooler pockets of the world—from the Loire Valley to Virginia, from Patagonia to British Columbia. When these two grapes meet in a blend, they create something greater than the sum of their parts.

The Complementary Profiles

On its own, Malbec offers a generous, fruit-forward profile characterized by dark plum, black cherry, and blueberry notes, often accompanied by hints of cocoa, violet, and—in cooler climates—a subtle peppery spice. Its tannins are typically ripe and rounded, giving the wine a plush, almost velvety texture that appeals immediately to the palate.

Cabernet Franc, by contrast, is more restrained and cerebral. It brings red fruit character—raspberry, red currant, and sometimes strawberry—along with distinctive notes of bell pepper, graphite, pencil shavings, and dried herbs. Its tannins are firmer and more structured, lending backbone and aging potential. Perhaps most importantly, Cabernet Franc contributes a vibrant, lifted aromatic quality that can elevate a wine from simply delicious to truly memorable.

When blended, Malbec provides the body, richness, and immediate charm, while Cabernet Franc adds complexity, freshness, and a refined, savory dimension. The result is a wine that is both approachable and intellectually satisfying—one that can be enjoyed young but also rewards cellaring.

Why This Blend Works

The success of this pairing lies in the balance of opposites. Malbec’s natural generosity can sometimes tip into excess, producing wines that are overly ripe or jammy, especially in warm vintages. Cabernet Franc acts as a natural counterweight, introducing acidity and a cooler, more herbal counterpoint that keeps the wine focused and energetic. Conversely, Cabernet Franc’s sometimes lean, angular character is softened and fleshed out by Malbec’s roundness and fruit density.

Structurally, the two grapes also complement each other. Malbec’s mid-palate weight fills the wine, while Cabernet Franc’s firmer tannic framework provides grip and longevity. The blend often exhibits a seamless integration of fruit and savory elements, making it exceptionally food-friendly—particularly with grilled meats, roasted vegetables, and aged cheeses.

Notable Regions and Examples

While this blend remains relatively niche, several regions are beginning to champion it with impressive results.

Argentina remains the most exciting frontier. High-altitude Malbec from the Uco Valley, when blended with a small percentage of Cabernet Franc grown in cooler, higher plots, yields wines of remarkable purity and elegance. Producers such as Catena Zapata, Zuccardi, and Bodega Noemía have experimented with this combination, producing bottlings that showcase the best of both grapes.

Chile is also exploring this pairing, particularly in the cooler, coastal regions like the Maipo Valley and the emerging Aconcagua Costa. Here, Cabernet Franc’s natural freshness complements the riper, sun-drenched Malbec fruit, producing wines with a distinctive Chilean character.

France—specifically Cahors—has seen a revival of interest in blending Malbec with Cabernet Franc, a practice that was once common in the region before phylloxera and changing tastes altered the landscape. Modern producers are rediscovering the synergy, creating wines that honor tradition while embracing contemporary winemaking techniques.

The United States has also shown promise, particularly in Virginia, where the humid climate and limestone-rich soils favor both varieties. Some innovative winemakers in California’s cooler appellations, such as the Santa Cruz Mountains and parts of Sonoma, are also crafting small-lot blends that highlight this intriguing partnership.

A Glass for the Curious

For wine enthusiasts seeking something beyond the familiar, a Malbec-Cabernet Franc blend offers a compelling alternative. It bridges the gap between New World fruit intensity and Old World structure, delivering a wine that is at once generous and refined, immediate and contemplative.

As the global wine community becomes increasingly open to exploring lesser-known grape combinations, the partnership of Malbec and Cabernet Franc stands out as one of the most promising. It is a blend that respects the identity of each variety while creating a new, harmonious whole—a true match made in the vineyard, and one that is well worth discovering.

Why Malbec Works So Well with Barbecue

Malbec’s profile is tailor-made for grilled foods. It typically boasts:

* Juicy dark fruit flavors like blackberry, plum, and black cherry, which complement the sweetness of many barbecue sauces and rubs.
* A hint of spice and cocoa, often from oak aging, that mirrors the char and smokiness from the grill.
* Soft tannins that provide structure without overwhelming the palate, making it friendly with both lean and fatty cuts.
* A smooth, velvety finish that cleanses the palate after each rich, savory bite.

Perfect Pairing Ideas for Your Next Cookout

1. Classic Beef Brisket or Ribs
The rich, fatty unctuousness of slow-smoked brisket or fall-off-the-bone ribs finds its ideal partner in a full-bodied Malbec. The wine’s acidity cuts through the fat, while its dark fruit flavors harmonize with a sweet-and-tangy barbecue sauce. Pro tip: Look for a Malbec from Mendoza’s Luján de Cuyo region for a wine with extra concentration and a touch of leathery earthiness.

2. Grilled Argentine-Style Steak (Asado)
Embrace the authentic pairing: a juicy, salt-crusted skirt or flank steak cooked over open flames with a glass of Argentine Malbec. The wine’s robust character matches the meat’s intensity, and its notes of black pepper and tobacco are a natural fit. Serve with chimichurri for a fresh, herbal contrast.

3. Smoked Pulled Pork
Whether your pulled pork is dressed in a Carolina vinegar sauce or a sweeter Kansas City-style glaze, a medium-bodied Malbec can bridge the gap. Choose a fruit-forward example with less oak influence to complement the pork’s sweetness without overpowering it.

4. Charred Lamb Chops or Burgers
The gamey, savory quality of lamb is beautifully offset by the plum and spice notes in Malbec. For lamb burgers with feta and mint, the pairing is exceptional. Similarly, a hearty beef burger with smoky gouda and grilled mushrooms becomes a gourmet experience with a glass of Malbec in hand.

5. Grilled Portobello Mushrooms or Eggplant (Vegetarian Option)
Don’t overlook vegetarian barbecue! The meaty, umami-rich quality of grilled portobellos or eggplant stands up wonderfully to Malbec. The wine’s earthy undertones and fruitiness enhance the vegetables, especially when they’re marinated or topped with a balsamic glaze.

Choosing the Right Malbec

* For heavier, saucier meats (like ribs): Opt for an oak-aged Malbec with more body and notes of vanilla and chocolate.
* For leaner cuts or spicy rubs (like chicken or pork): A fresher, fruit-driven Malbec with vibrant acidity will be more versatile.
* For an adventurous twist: Try a Malbec from Cahors, France—the grape’s ancestral home. These are often more tannic and rustic, with higher acidity, pairing brilliantly with intensely smoky flavors.

Serving Tips

* Temperature: Serve slightly cool, around 60-65°F (15-18°C), to keep the fruit flavors bright.
* Decanting: Decanting a young Malbec for 30 minutes before serving helps soften its edges and open up its aromas, making it even more food-friendly.
* Glassware: Use a standard red wine glass with a wide bowl to allow the wine to breathe and concentrate its smoky, fruity bouquet.

Conclusion

Malbec’s rise to barbecue fame is no accident. It is a wine of confidence and conviviality, built for sharing and savoring alongside the bold, comforting flavors of the grill. Its inherent versatility and crowd-pleasing nature make it an indispensable part of any outdoor feast. So, at your next barbecue, skip the usual suspects and uncork a bottle of Malbec. It’s a pairing that promises to turn a simple meal into a memorable celebration of fire, food, and fellowship.

Cheers to great grilling and even better wine!

Why Zinfandel Works So Well

The secret to this pairing lies in Zinfandel’s unique profile. Typically a medium to full-bodied red, it bursts with flavors of ripe blackberry, jammy raspberry, and dark cherry. These are often complemented by notes of black pepper, licorice, and sweet spice from oak aging. This combination creates a wine that is both fruity and spicy, making it incredibly versatile with a wide range of pizza toppings. Its moderate tannins and good acidity cut through the richness of cheese and grease, cleansing the palate with every sip.

Top Zinfandel and Pizza Pairings

Not all Zinfandels or pizzas are created equal. Here’s a guide to finding your perfect match:

1. Pepperoni or Spicy Sausage Pizza

This is arguably Zinfandel’s ultimate partner. The salty, greasy, and slightly spicy character of pepperoni and sausage is a perfect foil for the wine’s jammy fruit. The spice notes in the Zinfandel mirror the heat from the meat, while the wine’s robust fruit sweetness tames the saltiness, creating a harmonious and deeply satisfying balance.

2. BBQ Chicken Pizza

The sweet and smoky tang of barbecue sauce can be a challenge for many wines, but not for Zinfandel. The wine’s inherent ripe, berry-jam flavors complement the sweetness of the sauce, while its smoky, peppery undertones bridge the gap to the grilled flavor of the chicken and bacon often found on this pizza.

3. “The Supreme” or All-Meat Pizza

A pizza loaded with a variety of meats—sausage, pepperoni, ham, and bacon—requires a wine with enough power and complexity. A full-bodied Zinfandel stands up to this hearty combination without being overshadowed. Its bold fruit and spice can interact with each different meat, making every bite and sip a new discovery.

4. Mushroom and Caramelized Onion Pizza

For a vegetarian option, look no further. The earthy, umami-rich flavor of mushrooms is beautifully highlighted by the dark fruit and spice of Zinfandel. The sweetness of caramelized onions further enhances the jammy characteristics of the wine, creating a surprisingly elegant and complex pairing.

What to Avoid

While Zinfandel is versatile, it’s best to steer clear of pizzas with very delicate or seafood-based toppings, such as a classic Margherita or a shrimp scampi pizza. The wine’s boldness can easily overwhelm the subtle flavors. For these, a lighter red or a crisp white wine would be a more suitable choice.

Pro-Tip: Consider the Zin’s Style

Pay attention to the Zinfandel’s style. A lighter, fruit-forward Zin from a cooler region like Sonoma Coast is fantastic with a simple pepperoni pie. A powerful, high-alcohol, and intensely concentrated “Old Vine” Zinfandel from Lodi or Dry Creek Valley is the ideal partner for a meat-lover’s pizza with bold, smoky flavors.

Next time you order or make a pizza, break from tradition and uncork a bottle of Zinfandel. This dynamic duo proves that great pairings aren’t always about formal dining—they’re about matching bold flavors with joyful, unpretentious food.

Why Pinot Noir Works with Mushrooms

Pinot Noir, known for its bright acidity, red fruit notes (cherry, raspberry), and earthy undertones, has a natural affinity for mushrooms. The wine’s medium body and silky texture enhance the umami depth of mushrooms without overpowering their delicate flavors. Additionally, Pinot Noir’s subtle earthiness—often described as forest floor or truffle—mirrors the natural flavors of mushrooms, making them a perfect match.

Best Mushroom Dishes to Pair with Pinot Noir

1. Wild Mushroom Risotto

A creamy, buttery wild mushroom risotto with thyme and Parmesan is an excellent choice. The richness of the dish is balanced by Pinot Noir’s acidity, while the wine’s red fruit notes cut through the dish’s decadence.

2. Roasted Portobello Mushrooms

Grilled or roasted Portobello mushrooms with garlic, herbs, and a balsamic glaze pair beautifully with Pinot Noir. The wine’s bright acidity complements the caramelized edges of the mushrooms.

3. Mushroom Truffle Pasta

A luxurious truffle-infused mushroom pasta calls for an elegant Pinot Noir. The wine’s earthy notes harmonize with the truffle, while its fruitiness adds balance.

4. Mushroom and Goat Cheese Tart

A savory tart with mushrooms, goat cheese, and caramelized onions is elevated by a glass of Pinot Noir. The wine’s acidity contrasts the creaminess of the cheese, creating a delightful interplay of flavors.

5. Beef and Mushroom Bourguignon

A classic beef and mushroom stew (like Bourguignon) is a hearty pairing for Pinot Noir. The wine’s structure holds up to the dish’s richness, while its red fruit flavors enhance the umami of the mushrooms.

Choosing the Right Pinot Noir

Earthy, mineral-driven, and elegant.

Riper fruit flavors with more pronounced spice and oak.

For a truly exceptional pairing, opt for a Burgundy Pinot Noir or an Oregon Willamette Valley bottle—both regions produce outstanding examples that shine with mushroom-based dishes.

Final Thoughts

Whether you’re enjoying a simple sautéed mushroom dish or an elaborate truffle-infused creation, Pinot Noir is the ideal companion. Its versatility and nuanced flavors make it a standout choice for mushroom lovers.

Next time you cook with mushrooms, uncork a bottle of Pinot Noir—your taste buds will thank you!

Would you like recommendations for specific Pinot Noir producers? Let me know!

White Wine:

When making a wine and food mixture, Chardonnay is most appropriate complimented with Veal, Salmon, grilled cheese and white sauce. You must stay away from spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be eliminated with light foods. Pinot Grigio is not an ideal choice for Tomatoes and spicy food as this mixture may create a rather unpleasant taste. Riesling is often a very dry wine and best when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food really should be avoided with Riesling and Sancerre nevertheless.

Red Wine:

In an ideal world a food suggestion should be listed on the back of a wine bottle. Fortunately we can provide you with the insiders ideas to acquiring a wine and food mixture just perfect. Barberra red wine is best with Pizza, pasta, lasagne and lemon chicken. When consuming fish or tomatoes, Cabernet Sauvignon should be eliminated. This wine is much better matched with chocolate, roast lamb, steak and duck. Merlot is properly matched up with grilled meats like barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir isn’t nicely matched with spicy foods such as Indian foods, instead it really is ideal with Salmon, tuna, lamb and duck. Shiraz is wonderful with a meal of barbecue, peppered red meats and sausage but really should be avoided with fish.

In basic, wine is ideal served at a chilled temperature, as it really is capable to breathe and create the best mix of aromas which will delight the senses and impress your guests. Each and every form of wine has a glass that coordinates with it. In the event you don’t have a cupboard filled with every wineglass imaginable though, use the next closest looking glass. The cause that you can find a lot of types of wineglasses accessible, is the fact that every single one is intended to emphasise the full aromas and tastes inside a given type of wine. If the wine is not served in the right glass, all these aromas and flavors may not be entirely realised.

Temperature Guidelines:

Typically a bottle of wine may take as much as three hours just before it’s appropriately chilled inside the refrigerator. Serving the wine at the right temperature might be a distinction of whether or not the wine will be ideal to drink for maximum aroma and taste, and might make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection rapidly and easily would be to place your bottle into a bucket filled with ice along with a sprinkling of salt. The more high-priced the wine the warmer it can be served. White wines especially the dry sorts are ideally served at lower temperatures nevertheless. And, lastly heavy wines are best served at the room temperature.

Find More Merlot Wine Articles

Keep following ideas at heart as combination Red Wine along with food properly

1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.

2. Keep away from coupling strong red wines like Cabernet Sauvignon with fish dishes.

3. Wines like Cabernet Sauvignon never work well with mixes of tomato recipes.

4. One must always pair Merlot wines with desserts and chocolate.

5. It’s also suggested that keep Shiraz or Syrah red wine from any type of fish dishes.

6. Pinot Noir is not at all a good choice if you are planning to serve spicy and hot dishes.

7. Feel free to serve up mild wines like Barberra red wine with virtually all types of dishes.

8. You can pick any of your favorite red wine to pair with several grilled steak recipes.

9. Your best option of red wines for barbecued dishes could be Zinfandel and Chianti.

10. While serving any dish made of blue cheese, you could always select red wine like Zinfandel.

11. You can pair Chianti along with some hard cheese recipes.

12. Select Cabernet Sauvignon and Merlot red wines when serving Sharp cheddar dishes.

13. Barberra red wine is the one single wine option that can be easily paired with diverse dishes like lasagna, lemon chicken, pasta dishes, and pizza.

14. It is definitely better to serve wines Cabernet Sauvignon with roasts, duck, lamb, steak, and chocolate dishes.

15. Choose Merlot while serving a variety of BBQ foods, chicken and steak.

Find More Cabernet Sauvignon Wine Articles

Keep following ideas at heart while combination Red Wine with food properly

1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.

2. Avoid coupling strong red wines such as Cabernet Sauvignon with fish recipes.

3. Wines such as Cabernet Sauvignon never work well with mixes of tomato dishes.

4. One should pair Merlot wines with desserts and chocolate.

5. It’s also recommended that keep Shiraz or Syrah red wine away from any type of fish dishes.

6. Pinot Noir is not at all a good selection when you’re planning to serve spicy and hot dishes.

7. Feel free to hand out mild wines like Barberra red wine with almost all varieties of dishes.

8. You may choose any of your favorite red wine to pair with various grilled steak recipes.

9. Your best option of red wines for barbecued dishes will be Chianti and Zinfandel.

10. While serving any dish made from blue cheese, you could always select red wine like Zinfandel.

11. You could pair Chianti along with various hard cheese recipes.

12. Choose Merlot and Cabernet Sauvignon red wines when serving Sharp cheddar recipes.

13. Barberra red wine is the one single wine option that can be easily paired with different dishes such as lemon chicken, lasagna, pizza and pasta dishes.

14. It is actually better to serve wines Cabernet Sauvignon with roasts, lamb, duck, chocolate dishes and steak.

15. Choose Merlot while serving a variety of steak, chicken, and BBQ foods.

For additional details on red wine recipes please look at red wine recipes. You may also take a peek at some awesome white wine recipes by clicking white wine recipes.