My perspective on Cabernet Sauvignon, here goes…
But before I get into the details, I want to explain why I decided to make my first wine a Cabernet Sauvignon.
I spent my entire life working with this grape, learning all of its intricacies and how it can make the best possible wine. I know this grape, literally inside and out. I have a special relationship with Cabernet Sauvignon – truly a beautiful thing – hence the name of my first of many releases: Bellacosa.
OK, now on to the grape.
Known as the “King of red wines,” also known simply as “Cab,” this grape is small, dark and thick-skinned. This variety of black wine grape originates from the Bordeaux area of France and is now grown throughout the world. In America, Pinot Noir, Merlot and Cabernet Sauvignon are three of the most popular red wines. However, Cabernet Sauvignon is older and more aggressive than both siblings. The wine is often aged up to 18 months in small oak barrels before bottling in order to achieve more complexity. This provides the strength and density necessary to make a wine that’s good for aging in a cellar.
Cabernet Sauvignon can be smooth and subtle yet intense and commanding. Some of my favorite characteristics of the wine are the dark cherry, cedar, black currant and tobacco (like a really epic cigar) notes. Of course the black pepper, licorice and vanilla make this a take-home for any one with a discerning palette.
When paired with food, Cabernet Sauvignon is hearty and powerful, capable of standing up to dishes rich in fat and proteins. On that note, check out my recommendations for the top 5 desserts that demand to be paired with Bellacosa.
It is for these, any many other reasons, they say “Cab is King.” And I couldn’t agree more.
Of course, this begs the question: If Cabernet Sauvignon is King, which grape is the Queen?
Chardonnay of course. As I like to say, white wine is for breakfast. Is a Daniel Cohn Chardonnay on the horizon? You’ll have to bookmark my blog or sign up for email updates to find out…