Tag Archives: Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon is a popular kind of red grape. It is extensively used for wine manufacturing around the world. It shares the leading position with Chardonnay which is an eco-friendly skinned grape species. Cabernet Sauvignon is commonly grown in virtually every wine-producing areas of the world. This grape selection requires an extensive expanding season to be mature correctly but the major drawback of this specific grape is – it produces extremely reduced.
The Cabernet Sauvignon berries have really tough skin which protects it from different diseases and waste as well as supplies it power to bear with the fall rains. Because of these specific buildings and also outstanding scent, Cabernet Sauvignon has actually come to be globe broad popular.
The very best expanding locations for Cabernet Sauvignon remain in semi-arid regions, fitting a lengthy-growing season with well-drained as well as not-high-fertile dirts and also with reasonably cozy climate. The very best instances of Cabernet Sauvignon producing areas are Sonoma Country’s Alexander Valley, large locations of Napa Valley and Paso Robles location of Central Shore.
Like other imperial wine grape groups, Cabernet Sauvignon is also of the Vitis vinifera varieties. According to the hereditary science, it is the resultant result of a cross between Cabernet Franc and also Sauvignon Blanc.
This particular grape is made use of in nearly every Bordeaux wines. Countless merlots are put together with Cabernet Sauvignon grapes, such as Red Bordeaux which is considered as globe best red wine.
Cabernet Sauvignon got the top place in America’s preferred merlots chart in early-60s. It took the top place from “wine red” as well as till now it is the “numero uno” of American wine enthusiast’s listing.
The Cabernet Sauvignon grape has thick skin which results high tannin in wine. This provides the wines structure and also ageability. This residential or commercial property with regular fragrance as well as a profitable surface also has the tendency to lack mid-palate splendor and also it is frequently joined less tannin, however “mushy” preference grapes; such as Red wine as well as Shiraz or Syrah which are found especially in Australia.
Cabernet Sauvignon deals with a large range of scents and also flavours. This aims to the floral aspect when it not absolutely rips with capsicum, but when it rips – it biases to the flavour of blackcurrant. In The golden state as well as Chilean cabernet, the flavours of mint or eucalyptus are located. It has a good fragrance. In the old wines it was qualified with black current, violets and flavor smells. In the new globe wines the flavours of delicious chocolate, ripe jammy berries, oak are also discovered in addition to that old days flavours. Cabernet Sauvignon preferences vibrant in the mouth and contains richness, yet it is little bit acidic.
Cabernet Sauvignon – satisfaction of California wine society
Cabernet Sauvignon – pride of The golden state wine fraternity
Cabernet Sauvignon is a preferred kind of red grape. It is commonly utilized for wine production all over the world. It shares the leading placement with Chardonnay which is an eco-friendly skinned grape species. Cabernet Sauvignon is extensively grown in virtually every wine-producing regions of the world. This grape variety requires a prolonged growing season to be ripened correctly but the significant shortcoming of this particular grape is – it produces very reduced.
The Cabernet Sauvignon berries have really hard skin which protects it from different diseases and also waste and offers it power to bear with the fall rains. As a result of these specific homes and exceptional aroma, Cabernet Sauvignon has actually become globe vast prominent.
The very best expanding areas for Cabernet Sauvignon are in semi-arid areas, suiting a lengthy-growing season with well-drained and not-high-fertile soils as well as with moderately cozy climate. The very best instances of Cabernet Sauvignon creating areas are Sonoma Nation’s Alexander Valley, wide locations of Napa Valley and Paso Robles area of Central Coastline.
Like other imperial wine grape groups, Cabernet Sauvignon is also of the Vitis vinifera species. According to the hereditary science, it is the resultant result of a cross between Cabernet Franc and also Sauvignon Blanc.
This certain grape is made use of in almost every Bordeaux wines. Various red wines are compiled with Cabernet Sauvignon grapes, such as Red Bordeaux which is thought about as globe biggest red wine.
Cabernet Sauvignon got the top area in The U.S.A.’s prominent merlots graph in early-60s. It snagged the starting point from “wine red” and also till currently it is the “numero uno” of American wine fan’s list.
The Cabernet Sauvignon grape has thick skin which results high tannin in wine. This offers the wines structure as well as ageability. This residential property with constant scent and also a rewarding coating also has the tendency to lack mid-palate splendor as well as it is frequently socialized with less tannin, but “mushy” taste grapes; such as Merlot and Shiraz or Syrah which are discovered specifically in Australia.
Cabernet Sauvignon manages a large range of fragrances and flavours. This aims to the floral aspect when it not entirely rips with capsicum, yet when it tears – it predispositions to the flavour of blackcurrant. In California and also Chilean cabernet, the flavours of mint or eucalyptus are found. It has a good aroma. In the old wines it was qualified with black existing, violets as well as flavor smells. In the brand-new globe wines the flavours of chocolate, ripe jammy berries, oak are likewise located in addition to that old days flavours. Cabernet Sauvignon preferences lively in the mouth and also teems with richness, but it is little acidic.
A Wine Lover’s Weekly Guide to $10 Wines – An Australian Sauvignon Blanc
This is our second Australian wine, and our first Sauvignon Blanc. Australia is a major wine producer partly because Australians drink well over twice as much wine per capita as do Americans. The wine reviewed below comes from Victoria, Australia’s smallest mainland state, which is second in the country’s wine production.
Deakin Estate has been growing grapes since the late 1960s but started producing wine only in 1980. The company is named for Australia’s second Prime Minister, Alfred Deakin. A University, a suburb of Australia’s capital, and an earthquake fault are also named for this guy. Let’s see if this wine also has a fault.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Deakin Estate Sauvignon Blanc 2008 12.5 % alcohol about $ 10
Let’s start with the marketing materials. Tasting Note: Pale straw yellow; grassy, citrus, grapefruit and gooseberry nose; dry, light bodied, zesty on the palate with grapefruit nuances; clean finish. Serving Suggestion: Oysters; chevre; herbed chicken; salads; vegetable soup. And now for my review.
I started by sipping this wine alone. I remarked its lovely acidity and more than moderate length. The first meal started with sweet and sour barbecued turkey wings, and then an overcooked, dry barbecued chicken breast, accompanied by potatoes roasted in chicken fat, and a lime and garlic spicy tomato salsa served as a vegetable. With the turkey wings the gooseberry came forward with more than a touch of sweetness. In conjunction with the chicken the Sauvignon Blanc had a very pleasant lime taste but it was light. As expected, it was quite palate cleansing when dealing with the greasy potatoes. When paired with the salsa, the wine took on a bit of an ethereal quality and wasn’t at all overwhelmed by the medium level of spiciness.
The second meal was a Middle-Eastern specialty ground beef in crushed bulgur jackets cooked in a somewhat acidic sauce containing Swiss chard. This dish is known as Kube or Kibbe. The Sauvignon Blanc was finely acidic with a note of sugar and some citrus. Later I had some high-quality French style lemon pie with a very buttery crust. The wine picked up acidity but unfortunately didn’t display any citrus.
The final meal consisted of a simple omelet. The wine displayed refreshing acidity and tasted of grapefruit that could have been somewhat riper. Don’t get me wrong; it wasn’t harsh. It picked up strength and a note of sweetness with canned palm hearts and even more so with guacamole. The wine became somewhat unctuous with a note of lime. I finished the meal with cookies covered in dark chocolate (not the real stuff, but a good imitation) and the wine weakened.
I finished the tasting with two cheeses. When paired with a Provolone the wine displayed good acidity and a bit of lime. It was refreshing. Marbled Cheddar increased the Sauvignon Blanc’s acidity and I tasted grapefruit. I was sorry not to have any goat cheese (chevre) the classic pairing for Sauvignon Blanc. I cannot remember when I was sorry not to have a cheese pairing.
Final verdict. I would definitely buy this wine again. It is a bargain. I recently reviewed a New Zealand Sauvignon Blanc at twice the price that wasn’t nearly as good. I intend to review here other wines from this producer.
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I Love Kosher Wine – A New Zealand Sauvignon Blanc
New Zealand has become a real success story for wine. Not all that long ago they were making wine from virtually unknown grapes such as Isabella, which isn’t even a member of the wine grape family. Now their signature grape, Sauvignon Blanc, has stole a lot of France’s thunder. New Zealand’s Sauvignon Blanc wines are prized the world over, and are quite distinctive.
The wine reviewed below comes from the South Island wine region of Marlborough, the country’s most famous wine area; one particularly known for its Sauvignon Blancs. Unusual for New Zealand, this wine is Kosher. It has been flash-pasteurized; the technical word is Mevushal, which means that observant Jews consider it to be Kosher, no matter who serves it. Once upon a time Mevushal meant boiled wine, a process virtually destroying its taste and eliminating its use in pagan rituals. The presently used flash pasteurization process is much more gentle. As you’ll see, the wine reviewed is by no means tasteless.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Goose Bay Sauvignon Blanc K/P 2007 13.0% Alcohol About $ 20.00
Let’s start by quoting the marketing materials.
Tasting Note: Pale yellow colored, the nose shows intense aromas of sweet pea pods and passion fruit. Medium to full-bodied, flavorful tropical fruit and gooseberry flavors with pea pod on the finish, which is zesty. Serving Suggestion: Pan-fried fatty white fish with tropical fruit salsa. And now for my review.
The first sips tasted of pea pods. The wine was a bit unctuous. The initial food pairing involved a sweet and sour commercially barbecued chicken breast accompanied by potatoes roasted in chicken fat and a salad (more of a salsa) consisting of tomatoes, tomato puree, sweet pimento, hot peppers, and vegetable oil. I noted a good balance of crisp acidity and sweetness. The acidity intensified somewhat with the roasted potatoes, doing a good job of cleansing the palate. On the other hand the wine was weak when faced with the salad.
The second pairing involved an omelet. The wine’s acidity was crisp and refreshing but I am getting tired of the pea pod taste and smell. The accompanying grape tomatoes removed the offending taste but there wasn’t all that much flavor left.
The final meal centered around meatless lasagna containing tomatoes, peas, cottage cheese, and sliced olives topped with mozzarella cheese. The wine finally succeeded in shaking off the pea pods and displayed bright acidity but not a lot of fruit. I finished with a light cheesecake with a graham cracker crust. I think it may have been the sugar that brought back the pea pods.
I finished with the cheese pairings. With a Provolone there was something in the background, probably grapefruit. Then I went to an Emmenthaler (Swiss) but even with this high-quality, flavorful (nutty) cheese the familiar, undesired taste came back.
Final verdict. It doesn’t happen often but one taste managed to ruin everything. Actually, I am not at all sure that even without those pea pods I would buy this wine again. There are so many great New Zealand Sauvignon Blancs. But this is hardly one of them. If you want Kosher wine, there are a lot of other choices in all price ranges. Keep posted. I’ll be reviewing more of them.
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The South African Sauvignon Blanc
Interestingly, the specific taste of each region’s version of the Sauvignon Blanc differs slightly depending on the climate and soil conditions. Because South Africa is a country that is as diverse as the people it is home to, each farm’s Sauvignon Blanc bears its own unique flavour, whether grassy, crisp or fruity. Despite being defined by its dry, fresh nature, this grape can also be used in the production of dessert wines. Sauvignon Blanc does not take long to mature, and is best when it is still young. It is ideal alongside a dish of fish or cheese. Interestingly, it also goes down well with pasta and sushi.
Because the taste of a Sauvignon Blanc is so dependent on the area and other environmental criteria, South Africa prides itself for its rich array of quality wines. Each one, with its signature aroma, shows off another little corner of this fantastically fertile land. Vines can be planted in rock, sand or flint, which also affects the bouquet and flavour, especially to the trained taster. It is believed that South Africa’s advantage in producing the ideal Sauvignon Blanc lies in our ability to balance acidity and fruitiness in perfect ratio to one another.
South Africa’s Sauvignon Blancs have featured high amongst international competitors, and are in enormous demand the world round. Gaining international acclaim sets South Africa apart amongst wine producers. By setting this standard, SA has gained credibility, not only for these grapes, but for a host of other varieties too. Some of the most outstanding Sauvignon Blancs to compete on a global level include Boschendal, Cederberg, Constantia Glen, Fryers Cove, Graham Beck, Jordan, Klein Constantia, Nederburg and Springfield.
Wine farmers frequently elect to pick Sauvignon Blanc grapes at different intervals in the season. This lends the end product a complex combination of flavours. The riper the grape, the sweeter it is. By combining these with the tarter, younger berries, the flavour is enhanced and balanced. When the berries are being gathered, oxygen is excluded to ensure that the flavour is kept inside the grape.
This reductive process is carried through right until the wine is bottled. The contact between the skin and the juice of the grape also needs to be monitored so that the flavours are controlled. If the contact between these two components of the grape is left for too long after picking, the wine becomes very intense. This reduces the aging ability of the wine significantly.
Even the temperature at which the Sauvignon Blanc is fermented impacts heavily on the resultant flavour. When fermentation is conducted under warmer conditions, the resulting wine has a grassier, earthy taste to it. Cooler temperatures bring out the fruity, tropical qualities of the wine. Although this wine does not require a long aging process and is best enjoyed young, oak barrels soften the flavour, while steel barrels maintain the very crisp, dry quality of the wine.
With such an adaptable and easily influenced grape, South African wine farmers are granted the ideal opportunity to prove the quality that this country’s rich soil and climate enables. This is most perfectly reflected in the crisp Sauvignon Blanc.
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