| Perfect Pairings | | | | bind together to form larger particles. These drift to |
| February 14, 2008 – as published in the Beacon | | | | the bottom of the bottle and are referred to as |
| News and Naperville Sun | | | | sediment. |
| | | | Decanting cabernets before drinking is helpful. |
| Baby it's cold outside! This is a great time of year to | | | | Decanting a wine means carefully and slowly pouring |
| stay inside and enjoy a hearty glass of red wine. | | | | the wine from the original bottle into a larger glass |
| While there are many wonderful choices of bold red | | | | vessel or decanter. The sediment usually will come |
| wine, including Ribera del Duero from Spain and the | | | | out last, so the person decanting the wine must |
| Bordeaux and Rhone wines of France, this column will | | | | watch for the sediment and stop pouring when this is |
| focus on Napa Valley California Cabernet Sauvignon. | | | | visible. It is best to decant at least one to two hours |
| Grape-growing | | | | before serving. Decanting also aerates the wine, |
| Cabernet sauvignon is king in Napa. While (red) | | | | mixing the wine with oxygen to help "open up" the |
| Zinfandel grapevine plantings have just surpassed | | | | wine. This allows you to better taste the fruit, |
| Cabernet in numbers, it is cabernet sauvignon that | | | | complexity and finish of the wine. |
| has given Napa Valley international acclaim as a | | | | A light and fruity style of cabernet pairs well with |
| world-class wine region. | | | | chicken salad, roast beef sandwiches and proscuitto. |
| There are several reasons why winemakers in Napa | | | | Medium weight cabernets complement beef |
| are producing extraordinary wines. Cabernet is known | | | | broth-based and mushroom soups, gnocchi or pasta |
| for its big style, structure and long-term aging | | | | with marinara, pizza and seasoned, roasted chicken. |
| potential. Tannins are the reason behind this, and are | | | | Full-bodied cabernets naturally go with heartier fare |
| found in the cabernet sauvignon dark purple grape | | | | such as rib roasts, barbecue, bleu cheese, aged |
| skins, seeds and stems. | | | | cheddar cheese and dark chocolate desserts. |
| Over the years, Napa winemakers have become | | | | Cabernet sauvignon's quintessential pairing is with |
| more skilled at determining when to harvest, based | | | | steak. Young, tannic cabernets pair well with T-bone |
| on the grape's ripeness including amount of juice, | | | | steaks. A mature cabernet (older than 5 years) |
| sugar, acidity and tannins. Oak barrel aging from 18 to | | | | works well with beef tenderloin. |
| 24 months is done to soften the wine and help bring | | | | |
| it into focus, creating a balanced, flavorful wine. Oak | | | | Bill's 2004 California Cab Picks |
| contributes toasty, vanilla and earthy notes. | | | | Cabernet Sauvignon can range in price from $10 to |
| Well-produced cabernets are lush and rich, with | | | | over $500 a bottle. My value picks with suggested |
| complex flavors of black fruit (blackberry, currant and | | | | retails are: |
| plum) and notes of cedar wood, leather and cassis. | | | | Castle Rock (Napa): $12 |
| Napa's cabernet grapevine plantings originally occurred | | | | Beaulieu Vineyards (Napa): $18 |
| on the valley floor, as the soil is rich with nutrients | | | | Rodney Strong (Sonoma): $25 |
| and has good water retention. Popular American | | | | Robert Mondavi (Napa): $27 |
| Viticultural Areas (AVAs) include Oakville and | | | | Duckhorn Decoy (Napa): $29 |
| Rutherford. | | | | Beringer (Napa): $40 |
| Food pairings | | | | Groth (Oakville): $41 |
| Tannins bind together with protein, enhancing the | | | | Chappellet Napa Valley Signature: $46 |
| food's flavor and aiding in digestion. Time softens | | | | |
| tannins. A mature wine is softer and considered more | | | | For more from Bill Garlough's Perfect Pairings visit My |
| elegant. As the wine matures, the tannin molecules | | | | Chef. |