California’s Cabernet Sauvignon

Cabernet Sauvignon famous

Cabernet Sauvignon - St. Helena CA

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.

Reliable & Beloved Cabernet Sauvignon

Cabernet Sauvignon beloved around the world

Cabernet Sauvignon - St. Helena, CA

TV chef and cookbook author David Rosengarten has rightly described California’s Cabernet Sauvignon as one of the world’s iconic wines. The “Cab” is a classic red wine that goes well with duck, red cabbage, slightly bitter vegetables or practically any red meat. Its blackcurrant notes and famous tannins allow it to work especially well with venison, lamb or the richer cuts of beef. To get the true flavor of the wine, it should be served at 14 to 16 degrees centigrade (57 to 60 degrees Fahrenheit). Try it with something rich and buttery to appreciate the fruitiness.

Cabernet Sauvignon was born in France, from the Cabernet franc and Sauvignon blanc varieties. The hardiness of the vines and the versatility and consistency of the wine have made the Cab one of the most popular wines in the world, grown everywhere that grapes will grow. It was the most widely planted premium red wine grape in the world for most of the 20th century. This wine is perfect for a wedding or anniversary celebration, an upscale cookout or any occasion when roast beef or lamb is being served, although you may want to dial back the seasonings so as to better appreciate the wine.

The history of the California Cab

First introduced to California’s wine-growing regions in the 1870s, this rugged yet refined wine grape with its distinctive range of bouquets made a good marriage with American oak. The sun and gently climate of the Napa Valley allowed the grape to reach its full potential. A hundred years after being brought to California, the California Cabernet truly came into its own when an American Cab beat out French Bordeaux wines in a blind taste test in France. In the ‘80s, the vines were grafted onto American rootstock to protect them from phylloxera, which led to a much more sugary grape and a wine with higher alcohol content.

A high-quality Cabernet Sauvignon near St. Helena, CA

Anderson’s Conn Valley Vineyards in Napa Valley, just a short drive from downtown St. Helena, produces world-class wines at affordable prices, including a celebrated Cabernet Sauvignon with distinct licorice notes. 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.”

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.