When it comes to food and wine it can be equated to shoes and socks,mom and dad, Disneyland and Mickey Mouse, wind and kites, one just simply goes with the other. At the great wall of wine in the grocery stores, I often see people staring into a sea of wine desperately trying to figure out what they will add to their shopping cart loaded with food. In my estimation, many forget that wine is a living organism like food. Wine is ultimately a crop grown in a dirt field, fueled by God's weather run by farmers.

Wine has been highly romanced, and well lets face it, many like myself are in love with wine much more so than most foods. When food and wine are joined together, synergistic aspects blossom, moms and dads are happier, kites fly higher, and Mickey Mouse does the tootsie roll dance.

• 1) As Cabernet Sauvignon ages, tannins soften, it losses its intensity, and a point to consider to adjusting food pairing options. Big reduction sauces are best with more youthful Cabernets and not suggested with aged wine.  

• 2) Cabernet is an ideal match with meats containing some fat content. Notice a wine list at a steak house that are typically heavy on Cabernet based wines, it is not an accident. The flavors from meats coat the palate and allow an imbiber to get the impression the wine shows less tannin. 

• 3) Dishes with strong flavors often pair well with Cabernet Sauvignon. If opening a Cabernet for guest before dinner, consider placing out some pecans or walnuts. These nuts contain tannin and will give the drinker the the impression that the tannin is less in the wine.

Some other foods to consider in bringing a marriage of Cabernet and food:

• Butter
• Eggplant
• Mushrooms
• Black/Green Olives
• Black Pepper
• Truffles 
• Balsamic Vinegar
• Cheeses: Parmesan, aged Jack, Gorgonzola
• Roasted Tomatoes

These are some basic suggestions to get you on your way to fly your kites a little higher and maybe enough to have a little fun when eating and drinking Cabernet Sauvignon.