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A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
The wine's high tannin content, oak influences, and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages, it mellows; possibilities for different food pairings open up.
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
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2004 data of alcohol consumption per capita (age 15 or older), per year, by country, in liters of pure alcohol [2]. Alcoholic drink – An Alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds.
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Pomerol is exclusively a red wine with the only permitted grape varieties for AOC wine being Merlot, Cabernet Franc (Bouchet), Cabernet Sauvignon and Malbec (Pressac). Harvest yields are restricted to a maximum of 42 hectoliters/hectare (≈ 2.2 tons/acre) with the finished wine needing to attain a minimum alcohol level of at least 10.5%.
The following year, the winery's first employee Tod Dexter was hired; he would stay with Cakebread for eight years, and then go on to start his own wine label, Dexter Winery, in Mornington Peninsula near Melbourne. [6] In 1982, Jack Cakebread acquired an adjacent 12-acre ranch and planted Cabernet Sauvignon and Cabernet Franc. [6]
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