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A taste of
Cabernet
Cabernet Sauvignon
is considered the King of Reds in California. As
the state's #1 most-planted red grape, Cabernet
grapes yield rich wine capable of great depth. Although it is still growing in popularity in California,
it actually entered the wine world first in Bordeaux
in the late 1700s.
In the Bordeaux region of France, Cabernet is the
renowned red wine grape. Although the climate of
Bordeaux is generally moderate, cold weather in
spring and rain in fall can delay the ripening of
the grape. The cool climate of Bordeaux also produces
grapes with high acidity — one factor that
contributes to the long life of these wines.
This popular red is also gaining awareness in Australia;
Cabernet is rapidly catching up with Shiraz as Austrlia's
principal red wine grape. Cabernet grapes reach
full maturity in Australia's southern growing regions,
such as those near Adelaide.
Cabernet Sauvignon is typically a firm-bodied substantial
wine, which can achieve outstanding structure. The
tannins, a natural part of grape skins, seeds, and
stems, give Cabernet this firmness. And in Cabernets
particularly, tannins are increased because the
wine soaks with its skins, which also helps the
wine to achieve its deep red color.
Cabernet can take on flavors of red currants, black
currants, chocolate, mulberry, mint, and spice.
Most Cabernets need a few years of aging to gain
their fine wine quality of layered fruit and firm
structure. Most Cabernets are drinkable from 3 to
10 years or even longer.
Try your favorite Cabernet with grilled dark meats,
pasta dishes with tomato-based or rich cheese sauces,
and scrumptious dark chocolate.
| Recommended
Food Pairings: |
Meat
Flank Steak
Beef Tenderloin
Pot Roast
Lamb |
Cheese
Bleu Cheese
Feta Cheese
Goat Cheese
Sharp Cheddar |
Fruits
Strawberry
Plum
Blueberry
Peach |
Pastas
Spicy Tomato
Rich Creamy Meat Ravioli
Lasagna |
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Content provided by E. & J. Gallo Winery,
Modesto, CA. |
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