BBQ and Cab
With
summer coming to an end, there’s still time for a last few barbecues. The
perfect wine to serve at a barbecue is a Cabernet Sauvignon. A world-famous red
wine with notes of blackcurrant and tannins that stand out, the Cabernet Sauvignon goes well with wild fowl, honey-roasted
carrots and such fine dishes as aged cheeses. Best of all, it’s perfect for
serving with grilled red meat — especially lamb or well-marbled beef. Try
serving the wine at 14 to 16 degrees centigrade to get the full flavor.
Some
wine clubs give you the chance to collect a whole series of Cabernet
Sauvignons, from Napa Valley or around the world. Like all wine, it should be
stored in a place with steady temperature and humidity, less than 60 degrees
Fahrenheit and humid enough that the cork doesn’t dry out. If you’re serving it
on a hot day, let it chill for a few minutes first.
Exquisite Cabernet
Sauvignons from a vineyard just outside St. Helena
Anderson’s
Conn Valley Vineyards in Napa Valley, a 10-minute drive from downtown St.
Helena, holds tastings in its barrel caves, where visitors can sample current
releases and library wines and learn about the process of making and storing
the wine. Cave tastings are $65, but one tasting fee can be waived by joining
their wine club or making a $100 purchase. Anderson’s wines are sold online and
in five locations in Napa Valley, and many other locations nationwide. Join
their wine club today and schedule a tasting.
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