California’s Cabernet Sauvignon
Cabernet Sauvignon famous
A classic red wine with blackcurrant, or cassis, notes and strong tannins, the California Cabernet Sauvignon goes well with any sort of red meat. There is a difference of opinion regarding what temperature it should be served at. Some recommend serving the wine at 14 to 16 degrees centigrade (57 to 60 degrees Fahrenheit) to get the full flavor, while others recommend a temperature of 18 degrees centigrade (65 degrees Fahrenheit). 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, not more than 65 degrees Fahrenheit or less than 40 degrees (52 is optimal).
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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, a hundred years after being brought to California, the California Cabernet truly came into its own when an American Cab was preferred over French Bordeaux wines in the famous “Judgment of Paris” blind taste test in France. 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 worth getting into a wine club to get a deal on.
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 world-class wines at affordable prices. These include 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 so profoundly layered it’s worth a paragraph all by itself. 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 Conn Valley Vineyards has been owned and operated by the Anderson family since 1983. Anderson’s wines are sold online and in five locations in Napa Valley, and many other locations nationwide. 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.