A juicy steak calls out for a big red and Cabernet Sauvignon is the classic match. Cabernets tend to be full bodied and have the tannin structure necessary for the steak’s protein. California Cabernets tend to be fruit forward with a slightly sweet edge and higher alcohol level. The French tend to blend their Cabernet with Merlot and Cabernet Franc and, often, small amounts of Malbec and Petit Verdot. As a result, these wines often show more complexity and tend to be more elegant. In comparison, BC Cabernets tend to a combination of these two styles.
I’ve been asked to recommend a wine to pair with Chef Taryn Wa’s Beef Ribeye and Braised Cheek. When asked to recommend a wine for a meal, I always like to give people some choice, so I’ll list three. Now I am a big fan of BC wines and buying local so I’ll begin with an Okanagan suggestion.
2011 Heritage Block (Merlot, Cabernet Franc, Cabernet Sauvignon)
Stag’s Hollow
Okanagan Falls, BC
13.8%
$24.99
Garnet red with medium-deep intensity. The nose shows aromas of spice, red fruit, cherry, plum, herbs and cedar. Well balanced with soft ripe tannins and good mouth feel. Cherry, plum and spice on the palate. A medium-long finish with lingering red licorice flavours. A good match with grilled rib eye steak.
2011 Cabernet Sauvignon (Organic)
Bonterra
Mendocino, California
13.5%
$19.99
This organic wine is garnet black in colour with deep intensity. Ripe red fruit, spice and vanilla on the nose. Well-balanced with soft ripe tannins. The flavours echo the nose. The finish lingers.
2011 Bordeaux
Chateau Rahoul
Bordeaux, France
12.5%
$25.00
Garnet red with medium intensity. The nose shows aromas of red fruit, mineral and earth. Good balance with medium body. The flavours echo the nose. A medium-long finish.
Remember, whichever wine you decide to try, these will all benefit greatly from being decanted, or aerated, before serving.
