Cabernet
FOR THE HEART JESSICA ZIMMER
Irma Robinson
Southside’s Barbacoa Bowl, with smoked pork shoulder, black beans, tomatillo salsa, crema, cotija cheese, pickled jalapeños, and chips, pairs well with Cabernet Sauvignon.
34 | INSIDE NAPA VALLEY
Matching Napa Valley’s Cabernet Sauvignons with vegetarian and heart-friendly options is possible, with help from the pros. “You want to go for the rich, roasted items that cut through the tannins. Hearty, flavorful vegetables such as Portobello mushrooms, zucchini, tomatoes, and garlic are excellent choices. If you use a minimal amount of olive oil, a dish can be restrained yet flavorful,” said Christie Dufault, professor of wine at the Culinary Institute of America (CIA) at Greystone. Dufault, who is also a sommelier, said “doctoring up” dishes like ratatouille with spices makes pairings more intense. “Add a hint of rosemary or more black pepper. You can bring out the aromatic spiciness of your
Cabernet,” said Dufault. Wine enthusiasts have many choices. Napa Valley Cabernet Sauvignons are made from Calistoga to Wild Horse Valley. In the sunny, northern AVAs, wines tend to be more full-bodied and jammy. In the cooler, southern AVAs, wines tend to be more balanced and integrated. Lars Kronmark, professor of culinary arts at CIA at Greystone, said diners can choose from young Cabs between two and four years old up to aged Cabs between 10 to 15 years old. “The older Cabs are more of a narrow family. Cabernet Sauvignon usually doesn’t last beyond 15 years,” said Kronmark. Kronmark said lean red meat choices for pairings include
SUMMER/FALL 2021
