Range of Flavor
During their creation, Cabernet Sauvignon does a good job reflecting their growing conditions. Climate and weather play into the wines final “Style.” In cold climates, they are bold rich and expressive wines chock-full of red to black fruits, tobacco, cigar box. Warmer climates, create riper styles with black fruits to cherries. Finally, in a quite warm area, the fruits can become jammy.
In all, Cabernet Sauvignon is considered full-bodied, with firm tannin [The pucker sensation needed to balance the fruit notes] and enough fruit to create many age-worthy examples. Fortunately, either because of technology or traditional winemaking practices, most are ready on release!
A savory compound Pyrazine in high quantities takes on a green bell pepper note. But like the slightly musty nature of some Pinot Noir, in small doses and a smooth edge bringing character and depth. Typical flavors are mint, fire-roasted peppers, and olives.
Cabernet Sauvignon has parents, Cabernet Franc and Sauvignon Blanc! Cabernet Franc is also related to Merlot and Carménère.
Steak Pairing Guide
Filet Mignon, pair best with a Cabernet that has less fruit. Think Sonoma or Bordeaux.
New York strip is the most open to different styles of Cabernet Sauvignon, explore!
Ribeye, need to bolder tannic styles because they possess the strength to cleanse the palate and share in the overall taste.
Flank steaks require fruitier wines with some grip. Think Argentina, Australia, and Chile
The cooking style changes the rules!
Char-grilling steaks create a bolder flavor. Au Poivre a peppercorn studded steak and sauce also create a more prominent character needing those big Cabernets we all love! These two cooking styles also bring out the oak used in aging the wine. Pyrazines kick in their peppery notes to bring it all together!
So in final, Dry, old world wine styles with juicy steaks and fruitier wines with leaner cuts of steak.
Scroll down to explore two distinct styles!
Click the labels below for even more information!
2016 Le Pich Cabernet
94 points Robert Parker
Deep garnet-purple colored, the 2016 Cabernet Sauvignon Le Pich features very pretty notes of crushed blueberries, blackberries and chocolate-covered cherries with hints of violets and cedar chest plus a waft of bay leaves. Medium to full-bodied, packed with vibrant black fruits and plushly textured, this buxom beauty is ready for biz, finishing satisfyingly long and spicy.
nberry, cassis and black cherry. With a robust mouthfeel of plump juicy fruit, gun smoke and firm tannin, it shows integrated oak flavors and plenty of underlying acidity to remain fresh in the glass. Editors’ Choice.
2015 Ian Brand Monte Bello Cabernet
In the glass, Brand’s 2014 “Monte Bello Road” Cabernet displays an opaque, dark garnet core moving to magenta highlights at the rim. It is plush but structured, offering more than a passing nod to some of the great terroirs of Bordeaux’s Left Bank. Heady aromas of kirsch, cassis, and red and black currant mingle with notes of graphite, freshly turned earth, tobacco, and ground espresso. For all of its richness and viscosity on the palate, there’s also freshness keeping the wine buoyant and energetic, and enough grip to suggest a few more years in the cellar. By all means, decant a bottle now about 45 minutes before serving in large Bordeaux stems at 60-65 degrees, but save a few for what I think will be its true peak in three to four years. This is a ‘main event’ bottle, deserving of an opulent, serious main course pairing: the cherry-rosemary sauce in the attached duck recipe should complement this wines push-pull of fruit and earth beautifully. Enjoy!