Recently in Cabernet Sauvignon Category

1976 Chateau Montelena Cabernet Sauvignon

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chMontelena_Blog_1976Cab.jpgChateau Montelena makes some wonderful Napa Valley wines. If you've been saving some of their Cabs for a special occasion and wondering how they are holding up in your wine cellar, read what one of Chateau Montelena's customer's recently said about their 1976 Cabernet Saugvignon . . .

"Last night I had a small dinner at my home in Healdsburg, CA, in order to honor a friend, and to try out some Napa "Cult" Cabs I had assembled.  Screaming Eagle, Harlan Estate, Bryant Family etc.... But the most amazing surprise was a 1976 Chateau Montelena Cabernet Sauvignon North Coast ... wow! 

Whoever made that wine should be very proud, it's drinking wonderfully, even after 35+ years!  Please give my regards to the Barretts and anyone else who had a hand in that very fine bottling. What a pleasure, I'm a winemaker myself, and I just had one of the best wines I've ever had. Bravo!
"

Read more at the Chateau Montelena Blog.




History & Hospitality High Notes: Silverado Vineyards

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silveradovineyards.jpgBy Courtney Cochran

Silverado Vineyards is akin to a fine racehorse that's been groomed for performance since arriving in this world:  Not only is the precedent-setting winery still turning heads after more than 25 years on the Napa wine scene, it's staying ahead of the pack with a host of hospitality and sustainability initiatives that honor both its storied past and promising future.

Heritage High Marks
In "The Silverado Squatters" (1880), famed Scottish scribe Robert Louis Stevenson notes that "the beginning of vine planting is like the beginning of mining for precious metals: the winegrower also 'prospects,'" an apt observation given the valley's storied past as a mining community.  As Wine Country readers well know, vinous pursuits - rather than mining - are the main event today in Napa, a detail that's abundantly clear at Silverado Vineyards' beautifully articulated hilltop winery and hospitality center.

The Plight of The Cab-Drinker

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By Deirdre Bourdet

One of the biggest challenges facing a fan of cabernet sauvignon is finding foods that stand up to their bold and brawny wine. Unless you subsist entirely on red meats, you have no doubt noticed cab's tendency to overwhelm or clash with more delicate flavors and textures, particularly vegetables or white meats and fish.  Does this mean that you can never enjoy a glass of cab with these kinds of meals?  Of course not.  It just means you need to be more creative about bridging the gap between them.

Here are a few pointers on making your food more compatible with cabernet:
After scores of wine tasting and much deliberation the results of the San Francisco International Wine Competition were announced over the weekend. According to the press release "Forty-five wine industry professionals from throughout the United States convened June 19th, 20th and 21st to taste, score and rank 4,274 wines from 1,195 wineries" and "judged from 26 states and 21 countries".

Several domestic wineries took home honors.

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