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Recipe & Food Pairing Ideas:

The Wellington

A taste of Cabernet

Cabernet Sauvignon is considered the King of Reds in California. As the state's #1 most-planted red grape, Cabernet grapes yield rich wine capable of great depth. Although it is still growing in popularity in California, it actually entered the wine world first in Bordeaux in the late 1700s.

In the Bordeaux region of France, Cabernet is the renowned red wine grape. Although the climate of Bordeaux is generally moderate, cold weather in spring and rain in fall can delay the ripening of the grape. The cool climate of Bordeaux also produces grapes with high acidity — one factor that contributes to the long life of these wines.

This popular red is also gaining awareness in Australia; Cabernet is rapidly catching up with Shiraz as Austrlia's principal red wine grape. Cabernet grapes reach full maturity in Australia's southern growing regions, such as those near Adelaide.

Cabernet Sauvignon is typically a firm-bodied substantial wine, which can achieve outstanding structure. The tannins, a natural part of grape skins, seeds, and stems, give Cabernet this firmness. And in Cabernets particularly, tannins are increased because the wine soaks with its skins, which also helps the wine to achieve its deep red color.

Cabernet can take on flavors of red currants, black currants, chocolate, mulberry, mint, and spice. Most Cabernets need a few years of aging to gain their fine wine quality of layered fruit and firm structure. Most Cabernets are drinkable from 3 to 10 years or even longer.

Try your favorite Cabernet with grilled dark meats, pasta dishes with tomato-based or rich cheese sauces, and scrumptious dark chocolate.

Recommended Food Pairings:
Meat Flank Steak Beef Tenderloin Pot Roast Lamb	Cheese Bleu Cheese Feta Cheese Goat Cheese Sharp Cheddar	Fruits Strawberry Plum Blueberry Peach	Pastas Spicy Tomato Rich Creamy Meat Ravioli Lasagna

Content provided by E. & J. Gallo Winery, Modesto, CA.

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