Cabernet Sauvignon Pasta. A Taste of Adventure in Gourmet

Yes, you read it right! I experimented creating a pasta sauce with Cabernet Sauvignon lol! And what made this gourmet experiment a rather crazy thing is that it's a white sauce, which is odd because Cabernet Sauvignon has  a medium acidity and a high tannin level. 

Saw a lot of pasta recipes around the web with Cabernet Sauvignon but all those recipes have tomato sauce as base - for example, bolognese pasta, marinara.

So having this kind of cuisine concocting a white sauce with dry red wine sounds like a dangerous kitchen experiment 😜 But it's good to try bolder recipes from time to time.

Cabernet Sauvignon

It is a variety of red grapes originally cultivated in Bordeaux, France but now widely grown in other wine producing regions in the world like in Napa Valley, California, and Central Valley in Chile. 

Cabernet Sauvignon is a full-bodied red wine with earthy notes and carries a medium acidity with a bolder and mouth-drying base.

It is one of the driest red wine varieties (meaning  no sweet notes) in the world, and feel denser and heavier on the tongue. 

I bought this one, Frontera Cabernet Sauvignon, a wine brand from Chile, days ago with a purpose of experimenting a sophisticated dish 😄I've heard a lot about this type of wine being good in meat and pasta.

Frontera Cabernet Sauvignon has a brilliant ruby-red color, with aromas of blackberries and cherries, and hints of pepper, black plums, toast, and vanilla. 

It has a soft body and a medium tannin level with a lingering finish. And contains 12.5% ABV (alcohol by volume), which gives you a thick sip if you're not into dry wine.

Okay, so I mixed it in the white pasta sauce, and it's so weird because it has spiky notes and earthy aroma, so it does not go well with the creaminess of the white sauce. 

The pasta I made has a strong flavor with a sharp tang. It didn't taste horrible, but it's not something you would want to devour if you are craving for a typical pasta 😄 I mean if you are not adventurous enough to try strange cuisines and unconventional gourmets, this recipe would not set well with your palate.

However, Cabernet Sauvignon is really excellent for marinara pasta or those cuisines with tomato sauce. And it's great for steak and other grilled meat recipes.

I wouldn't want you to try this recipe unless you want some adventure in flavors. 

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