A famous red wine
A classic red wine with blackcurrant, or cassis, notes and strong tannins, the California Cabernet Sauvignon goes well with any sort of red meat. Some say it should be served at 57 to 60 degrees Fahrenheit to get the full flavor, while others recommend 65 degrees. If you don’t have a thermometer handy, try putting the bottle in a refrigerator for 20 minutes before serving, or in an ice bucket for no more than five minutes. To store the wine, keep it at a stable temperature — 52 degrees is best.
Some very good varieties of Cabernet Sauvignon near St. Helena, CA
Anderson’s Conn Valley Vineyards in Napa Valley, a short drive from downtown St. Helena, produces several variations on the Cabernet Sauvignon. The 2010 Signature Vintage Cabernet Sauvignon, a deep purple wine with a slight red edge that comes from the best two barrels of the vintage, has an aroma that begins with a strong cassis, with streaks of blackberry, plum, blueberry and red berries and highlights of crushed roses, blue flowers and anise. The oak adds elements of smoke and tar to the bouquet.
The palate of the ’10 Signature is similar to the aroma, with the taste of black, blue and
red fruits, licorice, anise, tobacco, smoke, rosehips, and violets. This is a wine that should be kept and allowed to age.
Wine club members save $25 buying the 2013 Signature Cabernet Sauvignon online. If you’re looking for a good wine to serve at a special occasion, order a bottle today.