The noblest of grapes

Our hosts Raistlin and LJ have selected Cabernet Sauvignon for the theme for January.  Their place was perfect for hosting as they have a huge open floor plan and it's conveniently located in my building :)

I've done some research to help us out with the tasting...  Cab Sav is the dominant grape in Bordeaux, which has spread to every other major growing region, and is the most successful red wine produced in California.    It is usually blended with other varieties to make wines with increased complexity. Blends are usually with: Merlot, Cabernet Franc, Petit Verdot or Malbec. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although some blending is now taking place.

The grape produces distinctive wines that are tannic with long aging potential of an average 5 to 10 years in order to achieve peak flavor.  It is a small dark thick skinned grape that needs slightly warmer growing conditions than many other varieties in order to achieve maturity.  DNA testing shows that it is descended from Cabernet Franc and Sauvignon Blanc

Cabernet Sauvignon taste characteristics in a warm climate are:  dark cherry, blackberry, plum, and black currant, and in a cool climate can give green pepper, asparagus, or olive.  On the nose it can have tobacco, leather, cedar, vanilla, coconut, toast or tar aromas.

Only New World

Interesting to see that we brought all new world wines.  I suspect it's because we couldn't find any single varietal Cab Sav from France.  The following are the wines in order of preference:

• Rosemount Estate, Australia, 2001, 14% alcohol, $30 - Like silk on the tongue, hot on the back end.  Nose has hints of eucalyptus.  Complex and assertive but not over the top.
• Tin barn Vineyards, Napa, 2001 - Jammy nose of strawberry, plums and prunes.  Had amazing legs.  Fairly tannic, needs to age. 
• Beringer, Napa, 2000 - savoury and elegant, well-rounded and full flavoured.  A hint of barnyard on the nose.
• Sterling, Napa, 2002 - Technically not a straight up Cab -- mix of 80% Cab Sav, 8% Merlot, 7% Petit Verdot, 5% Cab Franc.  Couldn't find many comments we wrote on this -- their site describes it as dark ruby in color with aromas of sweet toasty oak, black plum and briar fruit layered with cinnamon, nutmeg, cocoa and cedar. I personally found it not as elegant, nor as fruity as the wines listed above.
• Louis Martini, Napa 2001 - Subtle nose.  Fruity and elegant, somewhat reminiscent of a sweet pipe tobacco, almost Bourdeaux like.
• Graceland, South Africa 2003 - floral, fruity nose.  Chewy with a smooth bold spiciness/saltiness.
• Burrowing Owl, BC, 2002 $30 - easy drinking with a slightly sweet chocolate / Amaretto finish.
• Pirramimma, Australia, 2002 - dark and smokey color with spicy marigolds on the nose.  Needs to lay down, leaves a bit of burn at the back of the throat.
• Edge, Napa, 2002, 14.1% alcohol, $36.50 - Very tannic, like sucking on a teabag.  Needs to be consumed with cheese.  A bit one dimensional but goes well with the mussels.
• Geyser Peak, Alexander Valley, 2002, 13.5% alcohol - A bit raisiny, at it's peak, fruitiness is fading.  Pretty mellow, with a hint of sweetness.  Drink now.

I don't appear to have extensive notes from the food tonight though I do recall fabulous lemon sorbet made by LJ for dessert.  Someone brought a yummy cheese tray of St. Agur blue cow's milk, Bleu des Basque sheep's milk, Blue Goat Gouda, and a Danish Blue.  There was also an excellent assortment of appies from Brioche that included mussels, prawns, and various antipasto style grilled veggies.  Unfortunately my bison savoury tarts didn't come out that well, I think they were a bit dry.  Hmm, next time I'll have to find a recipe instead of winging it.  Like I know how to cook with bison!

Wine, Rum, and Fire

Perhaps not the smartest thing to do after an evening of wine tasting -- we switched to 151 proof rum and light it on fire afterwards. Fortunately we didn't do this on Raistlin and LJ's pool table!  More photos are on flickr.