Posts Tagged ‘Cabernet Sauvignon’
Wednesday, January 11th, 2012
As I was wading my way through the remaining holiday cheese from Venissimo Cheese in San Diego, I thought that I would share the details on some of these delights and wines to pair. You can watch our video series part I and part II with owner Gina Freize.
Fromager d’Affinois:
is made from cow’s milk in the French Alps, ultra creamy, soft and sweet with an oozing inner texture and an edible outer white rind. In the production process, the cheese undergoes a process called ultrafiltration. This process removes the water from the pasteurized milk, thus concentrating the remaining components and actually accelerating the cheese making process, reducing it from the standard eight weeks with Brie to only two weeks time. Ultrafiltration also results in milk that retains more nutrients and proteins and has a high fat content of 60%.
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Tags: Beaujolais, Burgundy, Cabernet Sauvignon, Chablis, Champagne, cheese, Moscato d'Asti, Prosecco, Schramsberg, Sherry, Venissimo Posted in Wine & Food Pairing | Submit Your Comment »
Monday, December 12th, 2011
What did the third President of the United States and Chateau Rauzan-Segla have in common? They both were a fervent admirer of the estate’s wines! In fact, once Jefferson sampled the wines, he was so impressed that he ordered several cases worth.
Chances are when you first think of collectible Bordeaux, your mind goes the five “big gun” first growth estates. But as I’ve pointed out in prior columns, second through fifth growth Bordeaux such as Pontet Canet, Cos d’Estournel and the "Leoville “triplets” deserve some space in your cellar.
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Tags: Bordeaux, Cabernet Franc, Cabernet Sauvignon, Chateau Cos d'Estournel, Chateau Margaux, Chateau Rauzan Segla, first growth Bordeaux, Leoville Barton, Leoville Las Cases, Leoville Poyferre, Merlot, Petit Verdot, Pontet Canet, wine and food pairing Posted in Wine Collector's Corner | Submit Your Comment »
Thursday, October 20th, 2011
I caught up recently with Robert Craig and his wife Lynn while they were in Tucson. Bob has been producing small lot hillside and mountain wines for over thirty years. You’ll have an opportunity to meet them and of course taste their wines during the Tucson Culinary Festival (www.tucsonculinaryfestival.com) this year at the Grand and Reserve Tasting. You’ll never meet a more humble and kind man. Check out his website at www.robertcraigwine.com.
In the 1960’s, Bob enrolled in the Coast Guard and later attended business school at the University of Chicago. After spending some time in real estate, Bob developed over 300 acres in a vineyard partnership at Mt. Veeder, later selling it to Hess where he worked at the GM for ten years.
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Tags: Affinity, Cabernet Sauvignon, Chardonnay, Howell mountain, Mt Veeder, Napa Valley, Robert Craig, Spring mountain, Tucson Culinary Festival, Zinfandel Posted in Blog | Submit Your Comment »
Friday, September 2nd, 2011
We are taking some badly needed time off to recharge our batteries. Well, perhaps “time off” is not exactly the correct wording.
Actually, we will be visiting with some the world’s finest vintners from Chianti, Montalcino, Bolgheri, and Barolo over the next couple of weeks. In Tuscany we’ll be visiting with storied vintners such as Giancarlo Pacenti of Siro Pacenti, the iconic Piero Antinori, Vincenzo Abrussezze of Valicava, and super Tuscan producers such as Le Macchiole, Ornellaia and Tua Rita. In Piedmont, we’ll sit down with Luca Currado of Vietti, Roberto Voerzio and genious himself, Bruno Giacosa amongst others. And of course, we’ll work our way through the food belt of Bologna, Modena and Parma.
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Tags: Antinori, Barolo, Bolgheri, bologna, Bruno Giacosa, Cabernet Sauvignon, Chianti, Luca Currado, Merlot, modena, Montalcino, Nebbiolo, Pacenti, Parma, Piedmont, Roberto Voerzio, Sangiovese, super tuscan, Tuscany, Valicava, Vietti Posted in Blog | Submit Your Comment »
Tuesday, June 21st, 2011
When I used to work as a meteorologist (seems another lifetime), I would tell people that forecasting was part art and part science. Admittedly, there were times when some doubted that there was any science at all! But indeed there was and continues to be as data now available to meteorologists is more sophisticated and accessible than ever. How the forecaster integrates this data into his or her years of experience in forecasting…………that’s the art. Likewise a painting is part art and part science, the scientific part comprised of the colors and canvass while the art is expressed by the creator.
Likewise, I’ve always thought of food and wine pairing as dueling segments of art and science. The science part derives from the components innate to food and wine, components such as acids, tannins (and other polyphenols), fruits, sugar, glycerol, fats, oils, salts, sugars, amongst others. The (subjective) art part plays out in testing wind and food pairings. After all, what you describe as a homerun pairing might be met with skepticism by your friends. It’s all in the nose and palate.
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Tags: Albarino, anise, Cabernet Sauvignon, Chardonnay, Chartier, Chenin Blanc, Cortese, Furmint, Garganega, Gewurztraminer, Godello, Greco Di Tufo, Grenache, Gruner Veltliner, Juracon, molecular gastronomy, Mouvedre, Muscat, pastis, Pinot Bianco, Rieslling. Sauvignon Blanc, Sauternes, Shiraz, Syrah, Tempranillo, Verdejo, Vermentino Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, April 5th, 2011
This French black grape (along with the white Sauvignon Blanc) has been demonstrated by DNA testing to be one of the parents of Cabernet Sauvignon. While often overshadowed by its child, history has proven that this grape is best utilized when blended with those grapes that yield world renown Bordeaux (Merlot, Cab Sauvignon, Petite Verdot and Malbec). This is especially true in right bank appellations of St. Emillion and Pomerol (Cheval Blanc) where Cabernet Franc is often blended with Merlot, infusing its lighter color and more gentle austerity into the blend. But if you’re searching for a 100% Cab Franc, look no further than the Loire Valley.
The flavor profile of pure Cabernet Franc can be quite distinctive, especially when accessed from the right bank of Bordeaux, often displaying green and “weedy” herbal notes with hints of tobacco and leaves. It finds a natural home in Bordeaux blends, revealing its positive notes while the lesser attractive nuances are muted out. Fruits of black currant and raspberry are characteristic along with notes of violet and lavender and sometimes a hint of mint. If you’re looking for a pure and fresh expression of the grape with delicious flavors of black raspberry and violet and ready for more immediate consumption, there is none better than those from the Loire Valley appellations of Chinon and Bourgueil. But be aware that these are the exceptions rather than the rule when it comes to the varietal.
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Tags: Bordeaux, Bourgueil, Cabernet Franc, Cabernet Sauvignon, cheese, Chinon, chocolate, Pomerol, Sauvignon Blanc, St Emillion Posted in Wine & Food Pairing | Submit Your Comment »
Monday, December 20th, 2010
1) Zinfandel: Whether it be from the Amador, Dry Creek Valley of Sonoma County, or Santa Cruz Mountains, you can’t go wrong with a reputable vintner from any of these regions. This variety yields wines with depth, dense flavors and deep color and pairs outstandingly with everything from your basic burger to grilled meat such as beef, chicken, turkey, pork and lamb. But it doesn’t stop there. Pizza, sausage, cheeses (hard or strong) and pasta in a zesty tomato based sauce are great matches, as well. You can find some choices in our Wine Finder. Best yet, most of the wines tend to be affordable and accessible.
2) Pinot Noir: From the Sonoma’s Russian River Valley to Oregon’s Willamette Valley, this varietal can range from very soft to more full bodied, spicy styles. As a general rule, pair the full bodied and spiced Pinots with richer dishes such as grilled meat, poultry and of course the classic salmon and even tuna. Most quality Pinots will run you ~$40-70 but every so often, you’ll stumble upon a real steal such as the Cardwell Hill at ~$25. Mild cheeses can make a nice pairing, as well. You’ll find some choices in the Wine Finder.
3) Cabernet Sauvignon: For the devoted Cab lover, there’s just no greater gift. If the recipient is into Cabs, chances are they’re dreaming of a classic steak and Cab match. While your thoughts may well first turn to Napa Valley names such as Caymus, Altamura, Beaulieu Vineyard, Beringer, Colgin, Harlan Estates, Paul Hobbs, Neyers, Joseph Phelps, Schrader Cellars, and Opus don’t overlook those from alternative regions. Washington’s Columbia Valley and Walla Walla regions yields outstanding producers such as Columbia Crest, Betz, Cayuse, Efeste, Leonetti, L’Ecole and Quilceda Creek. Unfortunately, many of these names will set you back on average at least ~$70 and possibly as much as a few hundred dollars. On the other hand, if you’re game, try a Cab from Chile (Casa Lapostolle, Concha y Toro), Australia (Mollydooker and Wolf Blass), and South Africa (Ernie Els). Many of their entry level can be had a more affordable prices.
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Tags: Australia, Cabernet Sauvignon, Chapoutier, Chianti, Chile, Guigal, Napa Valley, Pillsbury, Pinot Noir, Rhone, South Africa, Tuscany, Willamette Valley, Zinfandel Posted in Wine & Food Pairing | 1 Comment - Submit Your Comment »
Friday, March 5th, 2010
We have four wines for you on this segment: two from California, one from the Mendoza region of Argentina and one from our own backyard.
Orin Swift Papillon Napa Valley , 2005:
Comprised of the classic Bordeaux blend of grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec this wine is very well structured with fruits of dark cherry and currant and some spicy and cedary notes. Tannins are soft leading the way for a smooth and elegant finish. Enjoy now or cellar for the next few years….runs ~$55-60.
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Tags: Arizona, Bordeaux, Cabernet Sauvignon, Catena, Malbec, Pillsbury Posted in Best Of The Best | Submit Your Comment »
Saturday, January 23rd, 2010
Most wine enthusiasts and collectors know well of the infamous Penfolds Australian Shiraz, with the Grange occupying the top slot. Year after year, these wines offer collectibles to be enjoyed, sometimes for decades. For example, the 1998 vintage of Grange, released at around $200, now goes for $350 and up. It should be noted that the 2004, released at $450, has softened in sync with the weaker world economy, going for a “bargain” $350. Fruits vary in vintages from dark plum, currant and blackberry to cherry and red plum, underpinned by coffee, expresso and herbs such as cardamom and other spices. Tannins can range from firm to smooth but always well integrated into the structure of the vintage’s wine. These wines typically have a nice, long cellaring window to work with, at least 10-20 years and a bit longer in some of the finer vintages.
Penfolds first vineyard was founded by Dr. Christopher Rawson Penfold in 1844. For over 100 years, Penfolds concentrated on the production of fortified wines and brandy. But it was in 1950 that chief winemaker Max Schubert became inspired by Bordeaux winemaking techniques. Schubert’s ambition was to produce a red that would rival the best of Bordeaux in both quality and aging potential. Max first achieved his goal with the 1951 vintage of Grange, named after his cottage in Magill, using the readily available Shiraz grape.
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Tags: Cabernet Sauvignon, Penfolds, Shiraz Posted in Wine Collector's Corner | Submit Your Comment »
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