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
Pot-au-feu lord's land. For people living in towns, it was easier to buy inexpensive pieces of meat, which needed long cooking times. The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a ""pot-pourri"" in French and imported into English in the early 17th century. The relation between "pot-pourri" and "pot-au-feu" was attested in 1829 in the "Etymologic dictionary of the French language: ""Pot pourri. The name our fathers gave to the "pot-au-feu""". The cuts of beef and the vegetables involved vary, but a typical "pot-au-feu" contains: Cooking cartilaginous meat