Cabernet Sauvignon is truly one of the most age worthy, complex wines in the world with incredible variations in character. It can be in your face bold or elegant and refined, exhibit good acidity and low alcohol with delicate flavors or be intense and massive. But to have a truly great Cabernet is an experience one cannot quickly forget, with a mouthfeel of pure cream followed by magnificent, what seems to be unlimited, layers of flavor impressions that last sometimes several minutes on the palate. It is pure grandeur in a glass and is what will drive wine lovers to spend unbelievable amounts of money to relive the experience. The varietal arrived in California during the Gold Rush and can now be found in the tasting rooms of most of the wineries located here. It, like Chardonnay, received world class status after the Paris tasting in 1976 when a Stag's Leap Wine Cellars Cabernet beat 4 of Bordeaux's best in a blind tasting. It turned the wine world on its ear and put Napa Valley on the international wine map. Although many people describe California Cabernet as being all fruit, that is a very narrow description and doesn't come close to describing the breadth of the California experience. The wine styles are as varied as the climates they are made in.

Flavor Profiles: This is where Cabernet truly shines; the variety of flavors that it can exhibit in one wine. Most versions found in California can best be described as luxurious and luscious, but in some of the cooler regions you get delicate wines with lighter bodies and good acidity. The primary fruit flavors are generally casis and blackberry, but black cherry and plum are not unusual. There is often a hint of mint, eucalyptus, olives, coffee, tea, herbs and wonderful cocoa or chocolate. The standard practice of aging in new oak ads vanilla, baking spices, toast and cedar. There can even be a nuance of earthiness and some minerality. These are wines, that when well made, are known for measuring the length of finish in minutes, not seconds with a wonderful evolution of flavors as it progresses across the palate. A short finish in a Cabernet is truly an indication of poor vineyard or winery practices, or both. Excessive acid is never a problem with California Cabernets, but too high, out of balance alcohol levels can occur due to the riper quality of the fruit. Tannins can be a problem, which is why it is often blended with other grapes like Merlot and Cabernet Franc to add balance and spice in many regions of the world, including California.

Wine Pairing Considerations: Many younger Cabs, with their big tannins, need bigger, fattier foods like barbequed red meat to bring out their still developing fruit and non-fruit characteristics. This is a great wine with lamb and most any style of beef. It loves strong, sharp cheese like a really good sharp cheddar or parmesan. These cheeses in a sauce can make a great bridge between the wine and the food as will a wine sauce with mushrooms. This wine works best if the food served with it has a bit of fat to coat the palate and protect if from the sometimes harsh tannins. Many people like to have bitter chocolate with Cabs that have chocolate in its flavor profile, but beware, only a small percentage of wine tasters agree with this pairing. This is a wine that is often powerful with concentrated flavors making it a bit tricky to pair with food when young. Too often we buy a Cabernet as a young teenager and miss the wonderful adult it will age into.