| Baby it's cold outside! This is a great time of year | | | | Tannins bind together with protein, enhancing the |
| to stay inside and enjoy a hearty glass of red | | | | food's flavor and aiding in digestion. Time softens |
| wine. While there are many wonderful choices of | | | | tannins. A mature wine is softer and considered |
| bold red wine, including Ribera del Duero from | | | | more elegant. As the wine matures, the tannin |
| Spain and the Bordeaux and Rhone wines of | | | | molecules bind together to form larger particles. |
| France, this column will focus on Napa Valley | | | | These drift to the bottom of the bottle and are |
| California Cabernet Sauvignon. | | | | referred to as sediment. |
| Grape-growing | | | | Decanting cabernets before drinking is helpful. |
| Cabernet sauvignon is king in Napa. While (red) | | | | Decanting a wine means carefully and slowly |
| Zinfandel grapevine plantings have just surpassed | | | | pouring the wine from the original bottle into a |
| Cabernet in numbers, it is cabernet sauvignon that | | | | larger glass vessel or decanter. The sediment |
| has given Napa Valley international acclaim as a | | | | usually will come out last, so the person decanting |
| world-class wine region. | | | | the wine must watch for the sediment and stop |
| There are several reasons why winemakers in | | | | pouring when this is visible. It is best to decant at |
| Napa are producing extraordinary wines. Cabernet | | | | least one to two hours before serving. Decanting |
| is known for its big style, structure and long-term | | | | also aerates the wine, mixing the wine with |
| aging potential. Tannins are the reason behind this, | | | | oxygen to help "open up" the wine. This allows |
| and are found in the cabernet sauvignon dark | | | | you to better taste the fruit, complexity and |
| purple grape skins, seeds and stems. | | | | finish of the wine. |
| Over the years, Napa winemakers have become | | | | A light and fruity style of cabernet pairs well with |
| more skilled at determining when to harvest, | | | | chicken salad, roast beef sandwiches and |
| based on the grape's ripeness including amount of | | | | proscuitto. Medium weight cabernets complement |
| juice, sugar, acidity and tannins. Oak barrel aging | | | | beef broth-based and mushroom soups, gnocchi |
| from 18 to 24 months is done to soften the wine | | | | or pasta with marinara, pizza and seasoned, |
| and help bring it into focus, creating a balanced, | | | | roasted chicken. Full-bodied cabernets naturally go |
| flavorful wine. Oak contributes toasty, vanilla and | | | | with heartier fare such as rib roasts, barbecue, |
| earthy notes. Well-produced cabernets are lush | | | | bleu cheese, aged cheddar cheese and dark |
| and rich, with complex flavors of black fruit | | | | chocolate desserts. Cabernet sauvignon's |
| (blackberry, currant and plum) and notes of cedar | | | | quintessential pairing is with steak. Young, tannic |
| wood, leather and cassis. | | | | cabernets pair well with T-bone steaks. A mature |
| Napa's cabernet grapevine plantings originally | | | | cabernet (older than 5 years) works well with |
| occurred on the valley floor, as the soil is rich with | | | | beef tenderloin. |
| nutrients and has good water retention. Popular | | | | 2004 California Cab Picks |
| American Viticultural Areas (AVAs) include Oakville | | | | Cabernet Sauvignon can range in price from $10 |
| and Rutherford. | | | | to over $500 a bottle. |
| Food pairings | | | | |