Cabernet Sauvignon famous for its richness
If ever a wine was meant to be served with a good meal, it’s the California Cabernet Sauvignon. The “Cab” goes well with red cabbage, truffles or grilled red meat — especially venison, lamb or well-marbled beef. To get the full flavor, serve it at 57 to 60 degrees Fahrenheit.
For most of the 20th century, Cabernet Sauvignon was the most widely planted premium red wine grape in the world, praised for its ability to survive in many climates without sacrificing quality. In 1976, an American Cab was preferred over French Bordeaux wines in the famous “Judgment of Paris” taste test. In the ‘80s, the vines were grafted onto American rootstock to protect them from phylloxera, which led to a more sugary grape and a stronger wine. This wine is perfect for a wedding or anniversary celebration or an upscale cookout.
An excellent Cab near St. Helena, CA
The Cab produced by Anderson’s Conn Valley Vineyards in Napa Valley, near St. Helena, has been rated one of the top Cabernets in the world since 1987. It exhibits dark fruit and a very refreshing finish that makes it perfect for food pairing. Chefs find it easy to pair this wine with many different foods because of the beautiful bright and refreshing acidity on the finish. Robert Parker’s Wine Advocate praises the 2012 vintage for its “terrific purity, plenty of depth and ripeness, and a full-bodied mouthfeel” and describes the 2010 Cab as “an elegant, finesse-styled effort to enjoy over the next decade.” Order some today.