Cabernet Burns Wine: Taste, Pairings, and More

Alright, listen up, y’all. We’re gonna talk about this here “cabernet burns” thing. Now, I ain’t no fancy wine person, you hear? I just know what I like and what makes my mouth feel good, or sometimes, what makes it feel like it’s on fire, but in a good way, you know? Like when you eat too much chili, but you keep eatin’ ’cause it’s so darn tasty.

So, first things first. This cabernet… it’s a red wine. And not just any red wine, mind you. It’s one of them strong ones. The kind that makes you feel all warm and fuzzy inside, but also kinda… well, kinda like it’s burnin’ a little. Not burnin’ bad, like when you touch a hot stove, but burnin’ good, like when you drink a strong cup of coffee on a cold mornin’. You get me?

What makes it burn, you ask? Well, that’s what them fancy folks call “tannins.” Sounds like somethin’ you’d find in a tannery, right? Makin’ leather and all that. I guess it kinda is like that, in a way. Tannins are what make the wine feel dry and puckery in your mouth, like when you eat a green banana. And the more tannins, the more burn you get.

Now, some folks like that burn, and some folks don’t. Me? I like a little bit of it. Makes it feel like the wine’s got some backbone, you know? Like it ain’t some weak-kneed little thing. It’s got somethin’ to say, and it ain’t afraid to say it loud and clear.

But here’s the thing. You don’t wanna just go around drinkin’ any old cabernet and expectin’ it to be good. Some of ’em are better than others, and some of ’em are just plain awful. It’s like pickin’ apples, I reckon. You gotta know what to look for.

Look for the good stuff: Now, I hear tell that some of the best cabernet comes from a place called Bordeaux, over in France. But them Frenchies ain’t the only ones who know how to make good wine. I’ve had some mighty fine cabernet from California too, up there in that North Coast Region. And don’t forget about Australia, them Aussies are makin’ some good stuff too, in places like Coonawarra and Margaret River.
Smell it good: Before you even take a sip, give that wine a good sniff. You should smell things like black currant, like them little dark berries. If it smells kinda like dirt or old socks, well, maybe you should put that bottle back on the shelf.
Taste it slow: Don’t just gulp it down like you’re drinkin’ water on a hot day. Take your time. Swirl it around in your mouth. Let it hit all them different parts of your tongue. You should taste that fruit, yeah, but you should also feel them tannins, that little bit of burn. And maybe some other things too, like… I don’t know… oak? Spices? It’s all in there, you just gotta pay attention.

And here’s another thing. You can’t just drink this cabernet stuff with any old food. You gotta pair it up right. You wouldn’t eat mashed potatoes with ice cream, would ya? Well, same goes for wine.

What not to eat: Don’t go eatin’ bitter stuff like broccoli or kale with this wine. It’ll just make everything taste worse. Trust me on this one. That fancy folks also said some strong red wine and these foods just do not go well together. I think they call that “tannic.”

What to eat: Now, if you wanna really enjoy your cabernet, you gotta eat it with somethin’ hearty. Somethin’ that can stand up to that burn. Think steak. Think roast beef. Think lamb chops. Yeah, that’s the ticket. Meat and cabernet, that’s a match made in heaven, or at least somewhere close by.

And one more thing, don’t you go drinkin’ this stuff right outta the bottle. Pour it into a glass, for crying out loud. Let it breathe a little. You know, like you would let a hot cup of coffee cool down a bit before you start sippin’. Makes all the difference.

So, there you have it. That’s all I know about cabernet burns. It ain’t much, but it’s enough to get you started. Now go on out there and find yourself a good bottle, and see what all the fuss is about. But remember, drink it slow, eat it right, and don’t blame me if you wake up with a headache in the mornin’. You’ve been warned.

Now, I’m gonna go pour myself another glass. All this talk about wine is makin’ me thirsty.