Cabernet at a barbecue
There’s still time for a last few barbecues this year. The perfect wine for a barbecue is a Cabernet Sauvignon, which goes well with red cabbage or such fine dishes as truffles and is perfect for serving with grilled red meat — especially venison or beef. Try serving it at 57 to 60 degrees Fahrenheit to capture the full flavor.
Exquisite Cabernet Sauvignons from a vineyard just outside St. Helena
Anderson’s Conn Valley Vineyards in Napa Valley, a 10-minute drive from downtown St. Helena, holds tastings in its barrel caves, where visitors can try current releases and library wines. Cave tastings are $65, but one tasting fee can be waived by joining their wine club.
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 worth a full paragraph of description. It 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 deserves to be allowed to age, and is a showpiece for Anderson’s Conn Valley. Anderson’s wines are sold online and in five locations in Napa Valley, and nationwide. Join their wine club today and schedule a tasting.