Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Au jus stock to a concentrated form, (also known as "Glace de Viande") to accompany a meat dish. It is typically served with the French dip sandwich. "Jus" can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine "jus"). A powdered product described as "jus" is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. In the United States, the phrase "au jus" is often