Wine Pairing with My Favorite Neighbor Cabernet Sauvignon
The Story Behind My Favorite Neighbor
Producer: Booker Vineyard / Eric Jensen
Region: Paso Robles AVA, California
Vintage: 2022
Alcohol: ~14.8%
Grape Composition: Cabernet Sauvignon dominant with small Bordeaux blending components
Price Range: $35–$45
Critical Scores
James Suckling – 92 Points
Tasting Notes:
- Blackcurrant
- Cedar
- Tobacco
- Blackberry
- Cassia bark
- Dried herbs
- Leather
The wine is described as medium-bodied with fine tannins and structured acidity, showing savory complexity.
That’s classic Paso Robles Cabernet structure.
Warm days.
Cool nights.
Calcareous soils.
This combination produces Cabernet that is ripe yet structured.
Think of it like a power running game in football. Strong up front, balanced, dependable.
Paso Robles Terroir
Paso Robles sits between the Santa Lucia Mountains and the Pacific Ocean.
Climate factors:
Hot afternoons
Dramatic nighttime cooling
Long growing season
Soils include:
- Limestone
- Clay
- Alluvial deposits
This terroir produces Cabernet Sauvignon with:
Deep fruit
Savory herb tones
Firm but approachable tannins
What This Wine Is All About
My Favorite Neighbor Cabernet isn’t trying to be Napa.
Paso Robles Cabernet has its own personality:
Riper fruit
More savory herbs
Less polished oak dominance
The wine shows:
Blackberry compote
Cassis
Dried sage
Leather
Tobacco leaf
It’s powerful but not overbuilt.
Like a veteran rugby player — strong, but experienced enough not to waste energy.
The Science of Pairing Cabernet Sauvignon
Tannin vs Protein
Cabernet Sauvignon contains high levels of tannins.
Protein binds tannins, softening their grip.
That’s why steak and Cabernet are the classic pairing.
But for St. Patrick’s Day?
Lamb.
Corned beef.
Braised meats.
Fat vs Acidity
Fat coats the palate.
Acidity cuts through richness.
Cabernet’s moderate acidity makes it perfect for:
- braised dishes
- stews
- fatty meats
Salt Amplifies Fruit
Salt reduces bitterness.
When you pair salted meat with Cabernet, the wine becomes more fruit-forward.
Corned beef is a perfect example.
Best St. Patrick’s Day Food Pairings
Here are 10 dishes that turn this wine into an MVP.
1 Corned Beef and Cabbage
Salted beef meets tannin structure.
The result?
Balance.
The wine becomes juicier, fruitier, more expressive.
2 Irish Lamb Stew
This is a hall-of-fame pairing.
Protein binds tannin.
Herbs mirror the wine’s savory notes.
3 Shepherd’s Pie
Ground lamb + potatoes + gravy.
The wine cuts the richness while amplifying the savory flavors.
4 Guinness Beef Stew
Now here’s where things get fun.
The stout builds depth.
The Cabernet provides structure.
Team effort.

5 Grilled Lamb Chops
Classic pairing science.
Fat softens tannins.
The herbs mirror Paso Robles savory character.
6 Irish Bangers and Mash
Sausage fat + Cabernet tannins = balance.
Comfort food at its finest.
7 Roast Beef Sandwich
Simple pairing.
Protein-driven harmony.
8 Braised Short Ribs
This is where Paso Cab shines.
Long braise breaks collagen into gelatin.
Wine cuts richness beautifully.

9 Aged Irish Cheddar
Salt + protein synergy.
This makes the wine feel richer and smoother.
10 Irish Beef Pie
Savory pastry crust.
Braised beef.
Cabernet provides structure.
When This Wine Fails
Even great wines have bad matchups.
Avoid pairing this Cabernet with:
Spicy curry
Oysters
Sushi
Acid-heavy salads
These dishes overpower the wine.
Serving Guidance
Serving temperature: 60–65°F
Too warm and alcohol dominates.
Decanting: 45 minutes recommended
Glassware: Large Bordeaux bowl
Aging Potential
This wine can age 8–12 years.
The tannins will soften.
Secondary aromas will develop:
Tobacco
Earth
Cedar
Price Reality Check
At $39.99, this wine competes strongly in the Paso Robles premium tier.
You’re getting:
Estate-level fruit
Professional winemaking
Strong critic scores
That’s solid value.
Featured Snippet Answer
My Favorite Neighbor Cabernet Sauvignon pairs best with lamb, corned beef, shepherd’s pie, braised short ribs, and aged cheddar because tannins interact with protein and fat to soften the wine’s structure.







