Why Cabernet goes well with steak but not filet mignon

Cabernet is a big, full-bodied wine that contains a preservative called tannin which enables some Cabs to age for several decades. However, most people drink young Cabernet from a recent vintage which can leave your mouth feeling slightly dried out when you drink it without food.

But when you enjoy Cabernet with red meats that are richly-marbled like steak, chops and lamb and the fat in the meat coats your palate and acts like a buffer against the tannins making the Cabernet seem softer and more pleasant to drink.

Cab is not the best choice to serve with lean red meats like filet mignon, tenderloin, London broil, flank steak and ostrich that have precious little fat to coat your palate. These lean red meats taste better with less tannic reds that are more "fruity" like Shiraz, Merlot, Pinot Noir, Zinfandel and Beaujolais cru. Their fruitiness makes up for the lack of richness in the fat.

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