Category: Cabernet Sauvignon Wine

Ways To Match Up Red Wine With Food Entirely

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Red wine is a classy option of drink and it is always more enjoyed when served with proper food. Yes, red wine and food pairing is certainly one of the most difficult and tedious tasks of all. It is rather imperative that you simply match up the perfect wine with whatever particular dish you happen to be serving. Pairing a great red wine will also enhance the tastes and savor of the meals being served. As there is certainly a variety of red wine accessible out there, you must follow particular rules and pairing rules to be able to take out incredible savor. There are a few special wines that are best when served with some specific foods just like appetizers, and side dishes. Crucial thing to recollect is to know the specialty of your red wine and food. Thus, we bring to you a number of the suggestions and rules regarding how to join up red wine with food properly.

Keep following ideas at heart as combination Red Wine along with food properly

1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.

2. Keep away from coupling strong red wines like Cabernet Sauvignon with fish dishes.

3. Wines like Cabernet Sauvignon never work well with mixes of tomato recipes.

4. One must always pair Merlot wines with desserts and chocolate.

5. It’s also suggested that keep Shiraz or Syrah red wine from any type of fish dishes.

6. Pinot Noir is not at all a good choice if you are planning to serve spicy and hot dishes.

7. Feel free to serve up mild wines like Barberra red wine with virtually all types of dishes.

8. You can pick any of your favorite red wine to pair with several grilled steak recipes.

9. Your best option of red wines for barbecued dishes could be Zinfandel and Chianti.

10. While serving any dish made of blue cheese, you could always select red wine like Zinfandel.

11. You can pair Chianti along with some hard cheese recipes.

12. Select Cabernet Sauvignon and Merlot red wines when serving Sharp cheddar dishes.

13. Barberra red wine is the one single wine option that can be easily paired with diverse dishes like lasagna, lemon chicken, pasta dishes, and pizza.

14. It is definitely better to serve wines Cabernet Sauvignon with roasts, duck, lamb, steak, and chocolate dishes.

15. Choose Merlot while serving a variety of BBQ foods, chicken and steak.

Types of Red Wines Around the World – Part I

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California is the only place in the world planted with just about all the better known wine grapes, producing variable qualities of wines. Elsewhere in the world, wine and grapes are location specific. While some regions have same grapes, no two regions plant identical grapes and make identical styles of wines.
This article is Part I of the three-part article series on the types of red wines in the world. The connection of grapes, wines and the regions would help the understanding of this lovely drink that we call wine.

Barbera: Indigenous to the most prominent wine region of Italy, Piedmonte, Barbera makes two styles of wine: youthful, lively, with sour-cherry flavor, or oak-aged, complex, with darker fruit, toast, spices notes. The latter is meant for aging with the maturity bringing out the best of its characteristics.

Cabernet Sauvignon: Bordeaux and California are the largest planting and production regions for the King of Red Wines. The different approach in these two regions is that in Bordeaux, Cabernet Sauvignon is almost always blended with other regional grapes, while many California producers make varietal Cabernet Sauvignon wines. The advantage of the Californian winemakers is the reliable weather, while the weather in Bordeaux dictates the quality and thus the “vintage” is so much talked about when it comes to Bordeaux reds.

Cabernet Franc: Cabernet Franc’s charms are in its fragrant aromas rich with red berries, blackcurrant leaves, and herbaceous notes, and approachable styles of tannins. With the right terroir – combined elements of the natural environment, for examples, Napa and Sonoma, Cabernet Franc could produce dark fruit, well-structured and complex full-bodied single varietal wine.

Carmenère: Originated in the Bordeaux region of France as a blending grape but never playing a major role, Carmenère has found its stage to shine in Chile as a single varietal wine. Well, there was a little hiccup when it was mistaken to be Merlot in the vineyard and made into wines labeled Merlot, but that confusion has since then be cleared. The Chilean Carmenère offers velvety texture, low acidity and almost-sweet fruit flavors, as long as the grapes are ripen properly, not harvested unripe.

Ways To Match Up Red Wine With Foodstuff Completely

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Red wine is a cultured alternative of drink and it is definitely more enjoyed when served along with correct food. Yes, red wine and food pairing is certainly one of the best tricky and tedious tasks of all. It is extremely crucial that you simply pair a perfect wine with whatever special dish you are serving. Pairing a fantastic red wine will improve the tastes and savor of the meals being served. As there is certainly a wide range of red wine accessible out there, you must follow particular rules and pairing rules to be able to take out wonderful savor. There are several special wines which are best when served along with a few specific foods just like side dishes and appetizers. An important thing to remember is to know the field of your red wine and food. Consequently, we bring to you a few of the ideas and suggestions on how to pair red wine with food evenly.

Keep following ideas at heart while combination Red Wine with food properly

1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.

2. Avoid coupling strong red wines such as Cabernet Sauvignon with fish recipes.

3. Wines such as Cabernet Sauvignon never work well with mixes of tomato dishes.

4. One should pair Merlot wines with desserts and chocolate.

5. It’s also recommended that keep Shiraz or Syrah red wine away from any type of fish dishes.

6. Pinot Noir is not at all a good selection when you’re planning to serve spicy and hot dishes.

7. Feel free to hand out mild wines like Barberra red wine with almost all varieties of dishes.

8. You may choose any of your favorite red wine to pair with various grilled steak recipes.

9. Your best option of red wines for barbecued dishes will be Chianti and Zinfandel.

10. While serving any dish made from blue cheese, you could always select red wine like Zinfandel.

11. You could pair Chianti along with various hard cheese recipes.

12. Choose Merlot and Cabernet Sauvignon red wines when serving Sharp cheddar recipes.

13. Barberra red wine is the one single wine option that can be easily paired with different dishes such as lemon chicken, lasagna, pizza and pasta dishes.

14. It is actually better to serve wines Cabernet Sauvignon with roasts, lamb, duck, chocolate dishes and steak.

15. Choose Merlot while serving a variety of steak, chicken, and BBQ foods.

For additional details on red wine recipes please look at red wine recipes. You may also take a peek at some awesome white wine recipes by clicking white wine recipes.

A Wine Lover’s Weekly Review of $10 Wines – A Red Sicilian Blend

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Please let me apologize. Usually I place these weekly reviews on my website Sunday night or Monday night. This one went up on Tuesday; last night was President Obama’s first prime time news conference. I’m not going to talk about the press conference here, except to repeat that this wine column is our attempt to deal with the present economic problems. We feel that in these very difficult times it’s important to keep your chin up, and to find a way to enjoy life without spending too much money. What can be better than the right $ 10 bottle of wine? We help you find the right ones.

Italy produces many fine wines. We have reviewed about two dozen fine Italian wines, coming from eighteen and soon nineteen of the twenty regions of Italy. Sicily is the number one Italian wine region both in terms of acreage devoted to the wine grape, a whopping third of a million acres, and total production, over two hundred million gallons. In fact, if Sicily were an independent country it would rank seventh in the world for wine production. Now quantity doesn’t necessarily mean quality. The wine reviewed is a blend of the indigenous Nero d’Avola and the international Cabernet Sauvignon, both red grapes. Nero d’Avola wines usually aren’t very expensive but I was quickly able to locate a $ 80 bottle on the web. Cabernet Sauvignon produces some very expensive wines such as the California Opus One costing hundreds of dollars, depending on the vintage. Enough of that; let’s see if this bottle is a good choice for dealing with these hard times.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Montalto Nero d’Avola Cabernet Sauvignon, 2007 14% alcohol about $ 8

Let’s start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.

At first tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd’s pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there’s anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.

The second meal was a combination of meat balls and recooked steak, slow cooked with potatoes. The Nero d’Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.

The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. There was some oak and dark fruit with moderate acidity.

I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.

Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I think I will keep looking.

Fall 2010 Wine Tasting Guide To The Best Of Bc – Wines 12 To 22

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Welcome to part two of the 2010 wine tasting guide to the Best of BC wines. This article will discuss the remaining 11 wines on the list.

12) NKMip Qwam Qwmt Syrah 2007

This full bodied Syrah was aged in French and American oak barrels for 18 months, resulting in a flavour of red berry and plum, along with hints of cedar box and cracked pepper that ends with a smooth vanilla finish.
Price – $ 34.99

13) Osoyoos Larose Grand Vin 2007

Osoyoos Larose’s blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot was aged in 60% new French oak and 40% one-year-old barrels. There is a strong tannin flavour with just a hint of oak. The Grand Vin 2007 will cellar well until 2015.
Price – $ 45.00

14) Painted Rock Red Icon 2007

Painted Rock’s Red Icon is a blend of 33% Cabernet Franc, 20% Petite Verdot, 16% Cabernet Sauvignon, 16% Merlot and 15 % Malbec that was aged 18 months in new French oak barrels. One can detect ripe fruit, flecked with dried herbs and a meaty leathery note. This red can be cellared until 2013.
Price – $ 54.94

15) Painted Rock Merlot 2007

Painted Rock’s red varietal consists of 97% Merlot and 3% Malbec that was aged 18 months in new French oak, resulting in a red with hints of honey, chocolate and a distinct, yet not overbearing, barrel note.
Price – $ 39.92

17) Poplar Grove Syrah 2007

Poplar Grove’s full-bodied Syrah has noticeable hints of ripe cherry, raspberry with leather and black pepper notes.
Price – $ 29.90

18) Quails Gate Old Vine Foch 2008

Made from vines planted 45 years ago and aged in American oak barrels for 18 months, Quails Gate’s Old Vine Foch has noticeable hints of cinnamon spice, candied cherry, bitter chocolate and tobacco. This wine will cellar well until 2015.
Price – $ 24.99

19) Sandhill Small Lots Barbera 2007

Sandhill Small Lots Barbera is comprised of 91%, Barbera and 9% Sangiovese, resulting in a red with hints of black fruits and plums dusted with spice. Only 270 cases of this were produced, so get them while you can.
Price – $ 30.00

20) Sandhill Small Lots Cabernet Syrah 2007

This 50% Cabernet Sauvignon and 50% Syrah was aged in American oak for 20 months. With hints of black fruits, chocolate, spice, black pepper, cedar, black licorice and cherry cordials, this red will go fast, as there were only 420 cases produced.
Price – $ 30.00

21) Sandhill Small Lots Sangiovese 2007

Another limited edition from Sandhill, with only 430 cases being produced, is their blend of 94% Sangiovese and 6% Barbera that was aged in one year old French oak for 20 months, resulting in a red that has hints of cedar, cherry, spice and leather.
Price – $ 30.00

22) Twisted Tree 6 Vines 2008

Twisted Tree is a newcomer into the BC wine community. Their blend of 30% Malbec, 25% Merlot, 15% Petit Verdot, 15% Cabernet Sauvignon, 10% Carmnre and 5% Cabernet Franc has hints of cassis and liquorice. This is yet another wine that you will have to pick-up as soon as possible as there were only 916 cases produced.

Look for part one of the Wine Tasting Guide to the Best of BC article for more tasting information on wines 1 through 11.

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