Duckhorn Vineyards 2009 Napa Valley Cabernet Sauvignon is a vibrant red wine with amazing aromas of spearmint, violet, and blackcurrant. In the mouth, you’ll taste lots of fruit, such as blackberry, blueberry, chocolate and cola. This wine will cellar for many years to come where it will continue to evolve, but if you plan on cracking it open soon, here are four foods we suggest pairing it with.
Lamb Chops and Wine Pairing
Duckhorn Vineyards Napa Cabernet Sauvignon goes fantastic with rare to medium rare lamb chops. The reason why you don’t want to overcook your chops is that this wine needs plenty of fat and protein to soften the tannin in the wine. The fat and protein give this wine something to bite into, amazing you with how flavourful this combination is. The wine struts its stuff with the lamb, unleashing all the juicy red and blue fruit of this fantastic wine. Deep in this wine is a subtle mint flavour that is a natural complement to any mint jelly that might accompany your lamb chops.
Steak and Wine Pairing
While we all love steak, you’ll love it even more with Duckhorn Napa Cabernet Sauvignon. We suggest eating it rare to medium rare for the best pairing. As the fat and protein in the streak marry with the tannin in this wine, you’ll find each bite of steak simply melting in your mouth. You’ll never have a combination that’s so tender, juicy and sublime until you pair steak with this wine.
Best Wine with Duck
It might seem either obvious or prophetic, but Duckhorn Cabernet Sauvignon is excellent with Duck. We prefer it with a duck that is accompanied with a fruit sauce. The juicy red flavours of this wine will merge well with the sauce and seem even juicier when enjoyed with the rich duck flavours. Our mouths are already watering as we imagine the blackcurrant, violet, and plum smells mingle with the roasted duck aromas in a cozy dining room.
Venison and Wine Pairing
Venison and Duckhorn Cabernet Sauvignon are a natural pairing. This is a big and bold red wine that blends well with the rich flavours of roasted Venison. A big dish such as Venison needs something with a lot of body to stand up against it, and the teeth staining berry flavours of this wine are a true match. Keep a bottle at your hunting lodge for when you snag that next catch.