Cabernet at a cookout
With summer coming to an end, there is still time for a last few barbecues before the weather starts getting colder — especially in California, where the outdoor weather should be pleasant, and if anything at less risk of being too hot. The perfect wine to serve at a cookout is a Cabernet Sauvignon. A world-famous red wine with notes of blackcurrant and tannins that stand out, the Cabernet Sauvignon goes well with wild fowl, red cabbage, honey-roasted carrots and such fine dishes as aged cheeses or truffles. Most of all, it’s perfect for serving with grilled red meat — especially venison, lamb or well-marbled beef. Try serving the wine at 14 to 16 degrees centigrade (57 to 60 degrees Fahrenheit) to experience the full flavor.
Wine club Cabernet
Some wine clubs offer the chance to collect a whole series of best Cabernet Sauvignons, either from Napa Valley or around the world. If you think you might have some wine left over (this shouldn’t be a problem if you have guests, but just in case) then be sure to recork the bottle after every pour. Like all wine, it should be stored somewhere with consistent temperature and humidity, preferably less than 60 degrees Fahrenheit and humid enough that the cork doesn’t dry out. If you’re serving it on a hot day, let it chill for a few minutes first, and always hold the glass by the stem.
Exquisite best Cabernet Sauvignon 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 sample current releases and library wines and learn about the process of making and storing the wine. Cave tastings are $65, but one tasting fee can be waived by joining their wine club or making a $100 purchase.
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 kept and allowed to age, and is a showpiece for the skill of the Anderson’s Conn Valley winemaking team.
Anderson’s wines are sold online and in five locations in Napa Valley, and many other locations nationwide. Join their wine club today and schedule a tasting.