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
Tomato sauce sauce is used in the same way as American ketchup. "Tomato sauce" may also be used in its generic English meaning of a sauce primarily based on tomatoes, as in a menu item "Gnocchi in a tomato sauce" where it would be understood that the sauce would be of the kind used in Italian cooking for pastas. In the U.S., "tomato sauce" refers to two distinct sauces. One is a tomato concentrate with salt and minimal herbs, used in cooking. This product is considered incomplete and not normally used as is. Related ingredients are tomato purée and tomato paste, each