Cabernet Sauvignon is perhaps the most widely known grape varietal in the world. Cabs range from medium-bodied to full-bodied and are characterized by their high tannin content which serves to provide structure while supporting the rich fruit characteristics. The flavor profile includes plum, cherry, blackberry, blueberry, warm spice and vanilla. When I think of how it feels in the mouth, velvet always comes to mind. It is full, warm and elegant. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak.

This month we will sample Cabernet from Washington and California and compare the differences. Join us on Thursday, May 20^th for this tasting from 6:30-9:00 pm.  $35.00 per person.

                                              Regards, Kristin Scheelar

In California as in Bordeaux, cabernet sauvignon with its red grape is known for its depth, strength, and longevity.  It is the state's most-planted red grape.  Particular important the cabernet vine boasts particularly hard wood, making it in winter a hardy varietal.  The grape is a late bloomer, which usually exempts it from spring frosts, and has a relative gradual and non-critical ripening cycle.

            With naturally small, thick-skinned berries, cabernet sauvignon yields an intensely flavored and tannic wine.  Compared with merlot, the vine bears stingily.  And, many cabernets are tannic, astringent and unapproachable in their youth.

            With its appealing aromas, dense fruit, and astringent tannins, young cabernet sauvignon is seldom inviting, although a dose of merlot blended in, does help.  California cabernets start to open up between three and five years, and start to show well at twelve, when cellared right.  It is then that the tannins soften, the fruit opens up and becomes voluptuous with complex aromas, and flavors start to emerge.  Fruit flavors are black current, black cherry, ripe berry, and often times plum.  Recurrently are hints of cedar, mint, coffee, and chocolate.  At times, are suggestions of bell pepper and leather?

            A young and fruity cabernet is excellent with grilled steak, hearty pasta dishes, chicken and turkey.  However, the well-matured classical wines enjoy food matches as, prime rib, filet mignon, venison and aged cheeses.  Use as a marinade, deglazing liquid, or ingredient in reduced sauces but don't combine with tomato or citrus.  Nuts, particularly pecans and sometimes walnuts are perfect with cabernet.  Onions, shallots and mushrooms of all kinds, sautéed in butter, may be added to stuffing, sauces, vegetables, and starches to enhance side dishes served with cabernet.  The ultimate escort, serve cabernet with a side dish of wild rice, shallots, beef pieces marinated in cabernet, pecans and basil.  Jointly, young cabernet, three years or younger, possess a kinship with squab and chicken if not cooked with a white wine.  Cheese as Brie, Gouda and Fontana are preferred for cabernet.