Cabernet Sauvignon for Vegetarians
I’ve never been much of a meat eater, so while I enjoy many light reds and all varieties of white wines (especially the veggie-friendly ), my experiences with Cabernet Sauvignon have largely been solo affairs, at wine tastings or classes.
You won’t find much in the way of traditional vegetarian-Cabernet pairings from the meat-heavy Bordeaux region, so if you like lush red wines but not red meat, you’ll have to go beyond tradition. An easy choice are rich mushroom dishes, especially earthy, mature mushrooms like portabellos, which complement the woody, floral qualities of Old World Cab blends such as Red Bordeaux.
Strong cheeses from France and its neighbors can also work. Cabernet Sauvignon is a traditional accompaniment to the European cheese course. As a main course in its own right, try a creamy sauce like this . (Sorry, vegans.)
Sans dairy there are still options, especially when Cab is part of the cooking process. Slow-baked bean ragouts, stewed in wine with traditional French herbs like thyme, sage and rosemary, evoke the spirit of Cabernet’s native region. Fruitier New World Cabs go nicely with hearty winter grains like spelt or lentils. And if absolutely nothing you eat will go with Cabernet Sauvignon, you can pair it simply with a clean glass.
(Photo by Liza Daly)
