Spiced Cabernet Food

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SPICED CABERNET



Spiced Cabernet image

Provided by Dave Lieberman

Categories     beverage

Time 35m

Yield 12 to 15 servings

Number Of Ingredients 5

1 (3000-ml) box Cabernet Sauvignon
1 cup sugar, plus more to taste
15 whole cloves
2 small or 1 large cinnamon sticks
1 navel orange

Steps:

  • In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
  • Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.

SPICED CABERNET



Spiced Cabernet image

Provided by Dave Lieberman

Time 35m

Yield 12 to 15 servings

Number Of Ingredients 5

4 (750-ml) bottles cabernet sauvignon
1 cup sugar, plus additional to taste
1 good pinch whole cloves
2 small cinnamon sticks or 1 large
2 navel oranges, juiced and rind reserved

Steps:

  • In a large nonreactive saucepan, combine cabernet, sugar, cloves, cinnamon sticks and orange juice and rind. Heat until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
  • Season with more sugar, to taste, if desired.
  • Ladle from pot into mugs, making sure not to serve any stray cloves.

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  • ROSEMARY. Herbs such as thyme, rosemary and sage reflect the subtle notes in the wine. Rosemary is considered one of the most wine friendly of all herbs due to its earthy, almost woodsy flavor.
  • DRIED OR FRESH FRUIT: CHERRIES, BLACKBERRIES and CURRANTS. Cabernet’s dark fruits can be elevated by adding dried or fresh cherries, blackberries or currants to sauces or glazes.
  • STAR ANISE. This Asian spice’s aroma can often be found in cabernet, so it does a beautiful job of connecting the wine to many dishes. Use ground star anise to season roasted duck, or simmer whole pods into broths.
  • PEPPERCORNS. Black pepper’s pungent flavor is a natural complement to the berry notes found in cabernet. Simmer peppercorns into sauces during the last five minutes of cooking to preserve their aromatics, or grind peppercorns with fennel seeds to create a spice rub.
  • MUSHROOMS: FRESH OR DRIED. Mushrooms play off of cabernet’s earthy, oak-aged character and add a savory note to sauces, vinegars and stews. Dried porcini add complexity to risottos, soups and pastas—or simply sauté them in butter.
  • CHARRED SHALLOTS. The savory flavors of caramelized onions can stand up to red wines’ tannins. Use charred alliums in consommés and sauces, or serve as an edible garnish.
  • GARLIC. Garlic is extremely versatile in wine pairing–red or white. Like shallots, garlic cloves are umami-rich, pungent alliums. Roasting garlic gives it a caramelized note that softens the perceived dryness of the wine, making it taste even smoother.
  • FENNEL SEEDS. With its licorice-like character, fennel is another classic aroma descriptor for cabernet. Incorporate fennel seeds into spice rubs for roasted meats or add dried fennel pollen to vinaigrettes for a subtle anise spice.
  • COCOA POWDER. Cocoa powder adds depth to savory sauces and long-braised dishes such as coq au vin. It also picks up some of the dark chocolate notes in the wine.
  • THYME. Like rosemary, thyme is a hard herb with pungent, earthy notes–notes that complement the natural earthiness found in the best cabernet sauvignon wines.


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  • Avalon Cabernet Sauvignon 2018. This best Cabernet Sauvignon is produced with grapes grown in California's warmer Lodi regions. The taste sneaks up on you and grabs your tongue, but it doesn't just stop there.
  • Los Vascos Cabernet Sauvignon 2018. This best cabernet sauvignon is a must-buy for anyone looking to add an affordable but quality bottle to their cellar.
  • Bonterra Organically Grown Cabernet Sauvignon 2018. Lavish and luscious, this red wine is full of life. Tasting notes include cherry, currant, and raspberry with hints of toasted oak on the nose.
  • Cecchi La Mora Maremma Toscana 2015. Now is an undoubtedly fantastic time to stock up on Tuscan wines. The best bargains right now are in Maremma, Tuscany's third most popular DOC region.
  • Falesco Tellus Cabernet Sauvignon 2014. A solid choice for a wine enthusiast looking for a budget price, this 100% estate fruit is an excellent option.
  • Taylors Wakefield Promised Land Cabernet Sauvignon 2018. The best cabernet sauvignon is crimson red. When you first take in the aroma, it's hard to decide whether this will be an experience where you feel like sharing or keeping for yourself - but once your taste buds get involved, they know there's no question: You're going to want this wine all to yourself!
  • Flat Top Hills Cabernet Sauvignon 2017. From the renowned Mondavi family of winemakers comes this delicious and shockingly affordable Cabernet, which combines robust flavors from grapes sourced from Paso Robles and Monterey coast to Yolo County.
  • Angulo Innocenti Cabernet Sauvignon 2017. The dark ruby red Angulo Innocenti Cabernet Sauvignon shows that the Mendoza region is not only about its Malbec.
  • Viña Tarapacá Gran Reserva Cabernet Sauvignon 2016. This Chilean wine is one of the best values that America has to offer. A beautiful and earthy Cabernet Sauvignon, its aromas are complex but dominated by black plum and spicy notes.
  • Aia Vecchia Lagone Toscana 2016. Cabernet Franc is the perfect addition that took this blend to the next level. It brightens up the Cab Sauv and adds juiciness that complements the Merlot, giving it an earthiness while not weighing down your palate.


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Spicy foods can be complex but they allow for both complementary and congruent pairings. The main factors to consider is the ability of spicy food to increase the taste of bitterness and acidity and decrease the body and sweetness of a wine. Riesling is a great complementary match with a hint of sweetness and great fruit flavors.
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