Napa Valley Cabernet Sauvignon
Ripe black fruit and firm tannin wrap around smoky, charred dishes.
Body: fullAcidity: mediumTannin: highSweetness: dry Grape: Cabernet Sauvignon Region: Napa Valley, USA
About This Style
Napa Valley Cabernet Sauvignon is a red built on Cabernet Sauvignon from Napa Valley, USA. Expect ripe black fruit and firm tannin wrap around smoky, charred dishes.
Pairing Principles
- Oak spice echoes grill char and rubs on red meat.
- Structured tannin needs protein and fat to soften.
- Avoid: delicate white fish, light salads.
Signature Aromas
blackcurrantcedarmocha
Plays Nicely With
Carne Asada Tacos
Dark fruit and tannin meet charred steak and fat, while oak spice matches the grill.
Steer Clear Of
delicate white fishlight salads
Featured Dishes
Carne Asada Tacos
Dark fruit and tannin meet charred steak and fat, while oak spice matches the grill.
FAQ
- What foods pair best with Napa Valley Cabernet Sauvignon?
- Napa Valley Cabernet Sauvignon shines with Smoked Brisket Plate; its structure matches the dish without overpowering it.
- How should I serve Napa Valley Cabernet Sauvignon?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Napa Valley Cabernet Sauvignon?
- Skip it with delicate white fish, light salads—those pairings tend to clash with its structure.
Adjacent Styles
Mendoza Malbec
Plush, ripe tannins with dark fruit and cocoa that stand up to charred beef.
Gigondas Grenache Blend
Sun-baked red with wild herb perfume that matches smoky, glazed meats.