Why is Cabernet Sauvignon ideal for Barbecues?
Summer is approaching and the change of climate is already beginning to be felt. Sunnier days invite us to enjoy the outdoors, and what better than to do it with a delicious barbecue in the company of friends or family. And of course, to accompany these meats there is a strain that for years has positioned itself as the favorite of grill lovers: Cabernet Sauvignon and, then, we will tell you why.
With the end of the curfew, the possibility of enjoying more of the priceless moments that we spend with our loved ones opens up. And as Chile is characterized by its good wines and by having a deep barbecue culture, knowing how to combine both passions is key so that these outdoor barbecues are an unforgettable experience.
And although it is known that reds are the best option to accompany a delicious barbecue, Cabernet Sauvignon wine is -by far- the ideal strain to pair grilled meat and vegetables, something that is due to the peculiarities of the one that is one of the reds most appreciated by Chileans.
Cabernet Sauvignon and its characteristics: understanding why it is the ideal strain for roasts
Originally from Bordeaux (France), Cabernet Sauvignon wine is one of the world’s favorites, both for its characteristic flavor and for its aroma, which offers fruity notes and hints of chocolate and vanilla.
Of course, it is also the one that goes best with the grill regardless of whether it is red meat, white meat or roasted vegetables. This is due to its unique characteristics:
Great concentration of tannins
Tannins are elements found in the skin of grapes and, when macerated, pass into the wine. They are responsible for the structure and body, with much greater presence in reds than in whites.
Cabernet Sauvignon is a strain with a strong presence of tannins, giving it great structure, intense flavor and good acidity, which makes it perfect for pairing roast meat, whose flavor is intensified by smoke and fire. The same happens with vegetables, as they are impregnated with smoky tones and, to accompany them, a red wine with body and character is necessary.
Allows better digestion
When we share a barbecue with family or friends, eating in moderation is not in the plans. In addition, meat is a high-fat food, which translates into a greater feeling of satiety.
Therefore, when talking about Cabernet Sauvignon and its characteristics, it is impossible not to mention that it is a red that allows a better digestion of strong meals, being ideal for those grilling afternoons that last for hours, since lighting the fire and grilling a good steak or a delicious rack of ribs -to give a few examples- is the starting point for an unforgettable moment.
Perfectly accompanies strong flavors
On this side of the world we are known for liking chili, something that -for many- cannot be lacking in a good barbecue. Thus, the Cabernet Sauvignon in Chile represents the perfect red for lovers of pebre, merkén or the classic chili in sauce, among others.
In this way, this noble and versatile strain is perfect for pairing strong flavors such as those provided by preparations with chili, especially if they are to accompany a rich grilled meat or roasted vegetables.
The Cabernet Sauvignon in Chile is very popular, being one of the favorite reds when the grill is lit. However, to achieve the perfect pairing it is necessary to choose a wine with body and character, in which sweet spices are felt and offer a persistent finish.
That is what you find in Bicicleta de Viña Cono Sur, a Cabernet Sauvignon with great structure and strength, ideal to pair with roasted meats and vegetables, as well as perfectly accompanying those sunny and barbecue afternoons that this time of year offers.