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
Hoisin sauce Hoisin sauce Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, fennel seeds, red chillies, and garlic. Vinegar, Chinese five spice and sugar are also commonly added. The word "hoisin" (, Cantonese: hoi2 sin1 Mandarin: hǎixiān) is Chinese for seafood, but the sauce does not contain any seafood ingredients. Peking-style hoisin sauce ingredients include starches such as sweet potato, wheat and