Cabernet Sauvignon is the premier red wine grape in the world.  Cabernet Sauvignon originated in the Medoc region of France and has become the dominant grape in the Bordeaux region and has spread to every other major growing region.

Cabernet was introduced in California before the 1880's and has since become the best known varietal produced in the U.S. This grape varietal produces distinctive wines that are tannic and can have long aging potential. 

Maybe it's time to describe the characteristics of "tannins". Tannins are substances present in the seeds and stems of grapes, the bark of some trees, and yes, tea leaves. Tannins, is "that dry, puckery, constricting sensation that follows on a sip of strong tea or an assertive red wine, or a bite into less than ripe fruit." Tannins are not only found in wine, they are found in many foods, such as cheeses and nuts. Wood aging also adds some tannin to red wines. Tannins are touted as excellent antioxidants. The tea industry is promoting this aspect of tea, as are all other industries whose foods involve tannin.

Polyphenols, in general, are found to lower total cholesterol, and also improve the ratio of LDL to HDL cholesterol. They lower blood pressure, lessen risks of cancer, stimulate the immune system, and have anti-bacterial properties.

Tannins tend to bind starches while being digested. These starches are needed by the body to produce serotonin. In some people, who are extremely sensitive to their serotonin levels, it appears the lack of serotonin can lead to a migraine. It sort of "starves" the body for this type of raw material, much as not eating for many hours might lead this person to have the same migraine.

Tannin sensitivity is thought to be cumulative. A person who begins life with no tannin sensitivities may yet develop one as he or she ages. People who are sensitive to tannins need to moderate their intake of tannins in all forms, and also be sure to eat a reasonable amount of food while ingesting tannins, so the binding affects of tannins do not cause undue stress.

Indeed, tannin is essential to the development of flavor in red wines. And the tannins produced in unripe fruits to protect them from predators disappear when the fruit ripens. But they do not dissipate in the production of most teas. In fact, they are indispensable to the production of both the flavor and color. In the process of constricting your tongue and the mucous membranes of your mouth, they create the impression of a full-bodied liquid.

Average aging potential for Cabernet is 5 to 10 years in order to achieve peak flavor.   It is usually blended with other varieties to make wines with increased complexity.

The aging process is critical to this slow-developing varietal. Winemakers often age Cabernet Sauvignon in barrels of different woods, each imparting a unique flavor. Some vintners use barrels of different woods in succession to add complexity. Most winemakers use their smallest barrels to age a full-bodied varietal like Cabernet Sauvignon. The smaller the barrel, the more pronounced is the influence of the wood.

Blended or not, aged in "small wood" or not, it is truly the effects of the warm sun and soil that make Cabernet Sauvignon a world-class wine. Once a taste for this wine is acquired, there is no substitute.

Cabernet Sauvignon taste characteristics:  dark cherry, cedar, tobacco, black currant. Also, cool climate growth can give green pepper or olive characteristics.  With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. These characteristics will vary in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine. In the mouth, Cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency. There are those who believe that the worse the growing conditions, the better the wine.

Up to 18 months of aging in small oak barrels before bottling Cabernet is common in order to achieve more complexity.

While Pinot Noir may be the more versatile wine for matching with foods, Cabernet Sauvignon is preferred with hearty red meat dishes and spicy foods

Cabernet Sauvignon is the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc.

Cabernet Sauvignon berries are small with black, thick and very tough skins. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide

The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County's Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples.

A favorite meal with a good Cabernet is an aged beef fillet stuffed with a small amount of Stilton Blue with Yorkshire Pudding. I serve the Pudding with rich dark gravy and a side of acorn squash.

Other food pairings include game meats, spicy or savory pork or ham, Camembert or Brie cheese, bold stews and soups, duck and rich chocolate desserts.

Recommendations:
While recommendations below are specific, these wineries have a variety of releases. They are chosen to give a range of prices and styles.

Wineries that we have visited

Alexander Valley Vineyard 2002 — $20
Medium to full-bodied, this wine displays abundant cherry and currant fruit on the palate and a velvety mouth feel.

www.avvwine.com

Lake Sonoma 1999 — $15
Full bodied and well extracted with big fruit and oak flavors. Still a little young, this wine should continue to improve over the next 8 to 10 years.

www.lakesonomawinery.net

Whitehall Lane 2001 — $35
2001 Napa Valley Cabernet Sauvignon has complex aromas of berry, spice and toasted oak.

www.whitehalllane.com

Iron Horse Vineyards T Bar T 2001 — $30
75% Cabernet Sauvignon, blended with 3% Merlot and 22% Cabernet Franc. It has rich, dark berry fruit, with a touch of smoke, some mint and a hint of vanilla. It is a big wine, but typical of the Alexander Valley. It displays silky, soft tannins that aren't biting even in the wine's youth.

www.ironhorsevineyards.com

Terra Valentine
2001 Spring Mountain District — $30
A winery with a unique story. Dark, ripe fruit with cherry, blackberry licorice and toast.

www.terravalentine.com

Mount Veeder Winery 2001 Napa — $40
A classic Bordeaux style Cabernet

www.mtveeder.com

Pine Ridge Winery 2001 Rutherford — $35
Sweet black cherry, berries and a delicate toasty character.  Full-bodied Cabernet Sauvignon exhibits a long, toasty finish accented by vanilla, cocoa, and red and black fruits. Enjoy now or cellar for ten years.

www.pineridgewinery.com

Darioush 2001 Signature Cabernet — $65
Flavors of mocha, espresso, blackberries, licorice and cassis with subtle notes of sweet vanillin. Well-balanced acidity and velvety tannin. A favorite wine of mine. Best until 2012.

www.darioush.com