Cuts & Cabs aims to educate wine lovers

If you think cabernet is just a big steakhouse wine, think again. Alpine + Antlers is inviting wine lovers to explore the varietal in a hands-on, flavor-forward way at Cuts & Cabs this Friday.

“Cabernet actually has a lot of range,” said Sam Shipman, director of food, beverage and culinary at Alpine + Antlers at the Beaver Creek Lodge. “For Cuts & Cabs, we built each course around a different cabernet and then chose cuts and preparations that bring out something different in the wine. A change in seasoning, texture, or cooking method can completely shift what you taste in the glass, so the dinner really becomes a way to explore that.”

The five-course experience will captivate wine lovers with a variety of flavors on the menu.

“We selected several standout cabernet sauvignons from the Jackson Family portfolio that showcase the diversity of California’s wine regions,” Shipman said. “Each wine reflects its hyper-regional origins, with distinct differences in tannin structure, texture, and fruit — from softer, more supple and fruit-forward cabernets to darker, more structured wines with a more rugged, angular profile.”

Rather than a standard pairing, each course is crafted to showcase a different aspect of cabernet — from structure and tannins to depth of fruit and finish — while highlighting how preparation, seasoning and texture can transform the wine in the glass. The result is an evening that’s both educational and immersive.

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“Events like this give guests a chance to experience how terroir shapes a single varietal like cabernet sauvignon. Tasting the wines alongside different dishes highlights just how versatile and expressive each bottle can be. We hope guests leave with a deeper appreciation for the range of styles cabernet can offer — and maybe even discover a new favorite along the way.”