The classic wine pairing for a big juicy steak is Cabernet Sauvignon. But why?
Well... if we look at it the ZiNG way, we'll think about what is the dominant element in the food. The eight food elements are: salt, oxalates, acidity, umami, fat, sugar, spice and protein. Clearly a steak doesn't have acidity or sugar, and it doesn't have oxalates (you'll just have to trust me on that, or come to the workshop...). I guess it could have salt or spice depending on how you season it but you'd have to really go over the top with the sauce to overwhelm the dominant element which is... protein.
So what about the Cabernet Sauvignon works well with protein? The elements of wine are acidity, viscosity, fruitiness, sugar, alcohol and tannin. While a Cabernet Sauvignon may have acidity and most likely a good amount of alcohol, it also has a lot of tannin. Those tannins bind with the protein in the steak and those mouth puckering tannins just disappear so you can taste the fruit and other elements in the wine. The wine and the food enhance each other.
During the ZiNG! workshop next month we will taste Cabernet Sauvignon with all eight of the food elements and see how each of the interactions work. Do they zing! like the protein, or are they a train wreck, making the wine taste awful and leaving us reaching for the bread to take the experience out of our mouths?
The ZiNG workshop is $40 in person at the winery or $100+shipping if you join us online. Last order for the online participation will be next week so we have time to ship you the four bottles of wine and worksheet you'll need. So.. book early! There's enough wine in the package for you to invite your friends to join you too!
Click here to get tickets.
And you can read more about ZiNG and it's creator, and our workshop host, Trish Rogers here.