Two Palates, One Passion—Uncorking Wisdom, One Article at a Time!

SOMM&SOMM

Tag: Cabernet Sauvignon

  • Varietal Spotlight: Cabernet Franc

    Varietal Spotlight: Cabernet Franc

    The Unsung Hero of the Vineyard.

    When Cabernet Sauvignon and Merlot take the spotlight, it’s easy to forget the quiet genius standing in the wings: Cabernet Franc. Without this noble grape, the wine world would look very different. It’s the parent of both Cabernet Sauvignon and Merlot, yet it remains one of the most underrated varietals on the shelf.

    Cabernet Franc is the sommelier’s secret weapon—perfumed, versatile, food-friendly, and surprisingly age-worthy. Let’s explore its origins, where it shines, and why it belongs in your glass.

    Photo by Andrew Patrick Photo on Pexels.com

    Origins & History

    Cabernet Franc first appeared in 17th-century France. Cardinal Richelieu is said to have brought cuttings to the Loire Valley, where monks tended it carefully in Bourgueil and Chinon. The grape was affectionately called “Breton”, named after Abbot Breton, one of its earliest champions.

    Modern DNA profiling unlocked its true importance: Cabernet Franc is the parent of Cabernet Sauvignon (crossed with Sauvignon Blanc) and Merlot (crossed with Magdeleine Noire des Charentes). Without it, Bordeaux as we know it would not exist.

    Where Cabernet Franc Shines

    Loire Valley, France – The Spiritual Home

    Agne27, CC BY-SA 3.0, via Wikimedia Commons

    Pairing Tip: Loire Cab Franc is perfection with roast chicken, duck breast, or chèvre (goat cheese).

    Bordeaux, France – The Architect of Blends

    In the Right Bank (Pomerol & St-Émilion), Cabernet Franc adds aromatics and finesse to Merlot-driven blends.

    • Iconic Example: Château Cheval Blanc (St-Émilion), often 60% Cabernet Franc.
    • Flavor Profile: Black cherry, cedar, crushed gravel.
    • Best With: Lamb, venison, or a rich beef bourguignon.

    Italy – Rustic Charm Meets Power

    • Friuli-Venezia Giulia: Savory, herbal, and earthy.
    • Tuscany (Bolgheri): Super Tuscan producers use Cab Franc for power and polish.

    Must-Try Bottles:

    Food Match: Wild boar ragù, porcini risotto, or bistecca alla Fiorentina.

    New World – A Rising Star

    • United States: Napa, Sonoma, Washington, and New York’s Finger Lakes deliver everything from ripe berry-driven Cab Franc to Loire-inspired elegance.
    • Argentina (Uco Valley): Bold and mineral, with vibrant fruit. Try El Enemigo Cabernet Franc.
    • South Africa (Stellenbosch): Spice-driven, earthy examples from producers like Warwick Estate.
    Photo by ROMAN ODINTSOV on Pexels.com

    In the Glass: Tasting Profile

    • Aromas: Violet, graphite, raspberry, redcurrant, pencil shavings, pepper, and sometimes a signature green bell pepper note.
    • Palate: Medium body, moderate tannins, fresh acidity, with a spectrum from juicy red fruit to earthy spice.
    • Aging Potential: Excellent. With time, Cab Franc evolves into flavors of truffle, leather, and tobacco.

    Food Pairing Ideas

    Cabernet Franc’s elegance and acidity make it one of the most food-friendly red wines.

    •  Duck breast with cherry gastrique → Loire Cab Franc
    •  Goat cheese & charcuterie → Chinon
    •  Mushroom & lentil ragù → Saumur-Champigny
    •  Herb-marinated lamb chops → St-Émilion
    •  Stuffed peppers or mushroom stroganoff → Friuli Cab Franc

    Recipes to Try with Cabernet Franc

    Duck Breast with Cherry-Red Wine Sauce

    Pair With: Chinon or St-Émilion

    Ingredients (serves 2):

    • 2 duck breasts, skin scored
    • 1 cup pitted cherries
    • ½ cup Cabernet Franc
    • 1 tbsp balsamic vinegar
    • 1 tbsp butter
    • Salt & pepper
    1. Season duck, sear skin-side down until crisp (8 min). Flip, cook 3–4 more minutes. Rest.
    2. Deglaze pan with Cab Franc, add cherries & balsamic, reduce to syrup.
    3. Whisk in butter, slice duck, serve with sauce.

    Mushroom & Lentil Ragù (Vegetarian Comfort)

    Pair With: Saumur-Champigny or Friuli Cabernet Franc

    Ingredients (serves 4):

    • 1 cup green lentils, cooked
    • 2 tbsp olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 lb mushrooms (mixed), chopped
    • 1 tsp thyme
    • 1 cup vegetable stock
    • ½ cup Cabernet Franc
    • Salt, pepper, parsley

    Method:

    1. Sauté onion & garlic in olive oil until golden. Add mushrooms & thyme, cook until browned.
    2. Deglaze with Cab Franc, reduce. Add lentils & stock, simmer until thick.
    3. Serve over creamy polenta or pasta.

    Fun Facts & Lore

    • Cabernet Franc is sometimes called “the poet’s grape” in the Loire.
    • Without Cab Franc, we wouldn’t have Cabernet Sauvignon, Merlot, or Carmenère.
    • Sommeliers often call it their desert island red—it pairs with nearly everything.
    • Cabernet Franc tends to ripen earlier than Cabernet Sauvignon, making it valuable in cooler climates.

    Final Pour

    Cabernet Franc may never command the fame of Cabernet Sauvignon, but it brings an elegance, fragrance, and food-friendliness all its own. Whether you’re sipping a Loire Valley Chinon (my favorite), a Tuscan Paleo Rosso, or an Argentine El Enemigo, you’re drinking history—and the soul of Bordeaux itself.

    Next time you’re browsing bottles, reach for the unsung hero. Your palate (and dinner table) will thank you. Cheers 🍷

    Cover photo by Ursula Brühl, Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof – 76833 Siebeldingen, GERMANY, CC BY-SA 4.0, via Wikimedia Commons

  • Why Cabernet Sauvignon Pairs Perfectly with Steak

    Why Cabernet Sauvignon Pairs Perfectly with Steak

    The Science and Art of a Classic Pairing.

    Cabernet Sauvignon is known for its robust structure, high tannins, and full-bodied nature, which makes it a perfect pairing for steak. The science behind this lies in how the components of both the wine and the meat interact:

    • Tannins and Fat: Tannins, naturally occurring polyphenols in wine, bind to proteins. In a bold Cabernet Sauvignon, the high tannin content interacts with the rich fat of a steak, essentially softening the perception of tannins. Fat coats the mouth and mitigates the drying or astringent sensation of tannins, making the wine taste smoother.
    • Acidity and Protein: The acidity of Cabernet Sauvignon also plays a key role. A well-balanced Cabernet often has enough acidity to cut through the richness of the meat, particularly with fattier cuts like ribeye. This creates a harmonious balance where the wine refreshes the palate between bites, amplifying the savory flavors of the meat.
    • Intensity of Flavors: Cabernet Sauvignon, especially those from warmer climates, exhibits strong black fruit flavors (blackberry, cassis) along with earthy, herbaceous, and sometimes even smoky notes. Steak, especially when grilled or charred, mirrors this intensity with caramelized and umami-rich flavors, resulting in an elevation of both the food and wine.
    Photo by Jep Gambardella on Pexels.com

    Leveraging the Experience of Others

    Keeping an open mind when exploring wine pairings is essential, as it fosters a deeper appreciation for the diversity of flavors and combinations available. Discussions and debates about pairings often arise because everyone’s palate and experiences are unique. What works for one person might not resonate with another, and that’s the beauty of food and wine.

    Including perspectives like Scott White’s in this article highlights the value of differing viewpoints. His expertise with California Cabernets, for example, brings a unique lens to the table, reminding us that experimentation can uncover unexpected and delightful pairings. Scott and Alison White’s wine pairing dinners are epic. The Five Decade Chateau Montelena Wine Pairing Dinner was over the top.

    This diversity of thought enriches the overall understanding of the science and art of pairing.

    Gregory Dean, SOMM&SOMM

    Specific Cuts of Steak and Cabernet Pairings

    Photo by Nano Erdozain on Pexels.com
    Ribeye
    • Characteristics: A ribeye is richly marbled with fat, making it one of the most flavorful and tender cuts. The high fat content is perfectly suited to the strong tannins of Cabernet Sauvignon, particularly a bold Napa Cab.
    • Why It Works: The fat cuts the astringency of the wine, while the wine’s acidity and bold flavors counterbalance the richness of the steak. The char from grilling also complements the smoky, spicy, and earthy undertones of the wine.
    • Recommendation: Choose a Cabernet with some age on it to soften the tannins further and allow the wine’s tertiary characteristics (like leather and cedar) to pair with the steak’s charred exterior.

    SOMM&SOMM Recommends: 2019 Nickel & Nickel Quicksilver Vineyard Cabernet Sauvignon, Rutherford

    Scott White Recommends: 2021 Central Park West Cabernet Sauvignon

    Scott's Notes: "For me wine pairing is often all about the sauce. 

    But in the case of big flavored beef like ribeye or even NY strip the sauce is secondary. The beef usually is still the dominant flavor profile.

    For me its more about the fat content. 

    So ribeye or NY strip needs a big, high tannin + acid cab... Like Trinchero Central Park West or St Francis Lagomarsino"
    New York Strip
    • Characteristics: A New York Strip has less fat than a ribeye but is still marbled enough to provide a good balance between tenderness and flavor.
    • Why It Works: With its slightly leaner profile, this cut benefits from a Cabernet Sauvignon with firm tannins and a more pronounced fruit-forward profile. A younger, fruit-driven Cab can bring out the savory qualities of the meat while still taming the wine’s tannins.
    • Recommendation: A fruit-forward Cab from a region like Paso Robles with more pronounced black cherry and plum notes will enhance the meat’s natural sweetness while balancing the firmness of the cut.

    SOMM&SOMM Recommends: 2021 DAOU Soul of a Lion Cabernet Sauvignon

    Scott White Recommends: 2018 St Francis Lagomarsino Russian River Valley

    Filet Mignon
    • Characteristics: Known for its tenderness rather than its flavor, filet mignon has very little fat and a more subtle beefy profile.
    • Why It Works (or Doesn’t): The lean nature of filet mignon requires a different approach. A high-tannin wine can overpower the delicacy of this cut. Instead, a softer Cabernet Sauvignon, perhaps one with some Merlot blended in or one that has been aged to mellow out the tannins, can provide enough structure without overwhelming the meat.
    • Recommendation: Consider a Bordeaux-style Cabernet blend where the softer fruit and mellow tannins complement the lean nature of the filet without overpowering it.

    SOMM&SOMM Recommends: 2021 Chateau Lecuyer Pomerol

    Scott White Recommends: 2019 Mondavi PNX Pinot Noir Carneros

    Scott's Notes: "Filet and to lesser extent sirloin has to be more subtle. Maybe some herbaceous notes like your old friend Silver Oak Alexander Valley. Especially with a chimichurri type sauce.  

    I would lean more to pinot for filet. I know thats a safer bet.  I'm ok with traditional pairings."
    Sommelier and host, Scott White, serving sparkling wine from a Methuselah (6-liter bottle)

    When to Consider Other Wines

    While Cabernet Sauvignon works beautifully with most steaks, certain situations call for different wines:

    • Lean Cuts: For leaner cuts like a flank steak or sirloin, consider a wine with lower tannins and more acidity, such as a Zinfandel or Syrah. These wines bring more fruit and spice to the pairing, complementing leaner, tougher cuts that benefit from a little more juiciness in the glass.
    • Delicate Preparations: If your steak is served with a light sauce or prepared sous vide, the boldness of Cabernet may overpower the dish. Opt for a more restrained wine like a Pinot Noir or even a Tempranillo, which offers depth but with a lighter touch on the palate.

    Hypothetical Pairings for the Adventurous Foodie

    Seared Duck Breast – Navin75, CC BY-SA 2.0 via Wikimedia Commons

    Seared Duck Breast with Cabernet Sauvignon

    • Why It Works: Duck breast is rich and flavorful, similar to steak but with a gamier profile. A high-tannin Cabernet will cut through the duck’s fattiness, and the wine’s dark fruit (blackberry, plum) will highlight the duck’s inherent sweetness. The charred crust from searing complements the wine’s earthy, smoky undertones.
    • Twist: Add a cherry reduction sauce to echo the wine’s fruit character, creating an enhanced balance between the dish and the glass.

    Braised Short Ribs with Cabernet Franc

    • Why It Works: Short ribs are deeply flavorful and benefit from slow braising. Cabernet Franc, while less tannic than Cabernet Sauvignon, still provides enough structure to stand up to the richness of the meat. Its herbal and green pepper notes will contrast beautifully with the umami richness of the short ribs.
    • Twist: Consider serving the short ribs with a dark chocolate mole sauce to play off the wine’s earthy and cocoa-like finish.

    Lamb Shoulder with Cabernet Sauvignon

    • Why It Works: Lamb, especially a well-marbled shoulder, is rich, earthy, and slightly gamey, which pairs excellently with the tannins of a Cabernet Sauvignon. The wine’s herbal notes (like sage or thyme) echo the common herb seasonings of lamb.
    • Twist: Serve the lamb with a mint pesto or herbaceous chimichurri to highlight the green, herbal elements in the wine, creating a refreshing balance with the richness of the meat.

    SOMM&SOMM Recommends: 2020 Silver Oak Alexander Valley

    Scott White Recommends: 2019 Chateau Montelena Estate Cabernet Sauvignon

    Spicy Korean BBQ Beef Short Ribs with Syrah

    • Why It Works: The bold, spicy, and umami-rich flavors of Korean BBQ (gochujang, soy sauce, sesame oil) can overpower a typical Cabernet. Instead, Syrah’s spiciness, smoky undertones, and black fruit character make it a perfect match for the dish’s intense flavors.
    • Twist: The slight pepperiness of Syrah complements the heat of the BBQ, while its softer tannins keep the pairing from becoming overwhelming.
    Five Decade Chateau Montelena Wine Pairing Dinner

    Special thanks to fellow wine enthusiast, Scott White, for his unique perspective and insight into the art of the perfect pairing. These adventurous pairings demonstrate the interplay between fat, tannins, acidity, and flavor intensity. Understanding the science behind food and wine interactions allows sommeliers to push boundaries and craft unique, delicious experiences for the curious palate. Cheers🍷

    Cover photo credit: Photo by Farhad Ibrahimzade on Pexels.com

  • The Artistry of Wine

    The Artistry of Wine

    A Comparative Exploration of Rare Wines and Famous Paintings

    In the illustrious realm where the finest wines and most celebrated paintings converge, history intertwines with opulence, creating an exquisite tapestry of sensory delight. Let us delve deeper into this captivating parallel, exploring the stories behind both the rarest wines and the most iconic artworks, while shedding light on the misconceptions that often surround them.

    1986 Château Lafite Rothschild
    Mona Lisa – Leonardo da Vinci (1503)

    At the pinnacle of vinicultural artistry stands Château Lafite Rothschild, a Bordeaux First Growth whose legacy dates back to the 17th century. The visionary behind this enological masterpiece was none other than Baron James de Rothschild, whose passion for wine (specifically this wine) transformed the estate into a beacon of excellence. Similarly, the enigmatic smile of the “Mona Lisa” finds its roots in the Renaissance genius of Leonardo da Vinci, whose meticulous brushstrokes immortalized this iconic portrait in the annals of art history.

    Wine fact: While Baron James de Rothschild is credited for the well-deserved notoriety of Château Lafite [Rothschild], he didn’t purchase the estate until 13 years after the 1855 Bordeaux Classification.

    Disclosure: This post includes some affiliate links. Should you click an affiliate link and make a purchase, we may receive a small commission at no extra cost to you.

    1971 Château Lafite Rothschild from the cellar of Club 10 member, Brian Toung. Opened in January 2019

    Reflecting on my own experiences… tasting a sip of a 1971 Château Lafite Rothschild is akin to standing before the ‘Mona Lisa’ in person – a moment of profound humility and privilege. It’s as if time stands still, and you find yourself enveloped in the sheer greatness of centuries-old craftsmanship, where each drop of wine or stroke of the brush whispers secrets of the past.

    In those fleeting moments, one feels not only the weight of history but also the immense privilege of bearing witness to such timeless magnificence.

    Gregory Dean, SOMM&SOMM
    Westgarth Wines

    Spotlight: Westgarth Wines is a great source for hard-to-find varietals and vintages. Whether building your wine portfolio or planning a special evening, check out Westgarth Wines Extensive Fine Wine Collection.

    On the other hand, the ethereal elixir of Domaine de la Romanée-Conti traces its origins to the esteemed vineyards of Burgundy, where generations of vignerons have toiled to produce the quintessential Pinot Noir. The guardians of this hallowed terroir, the Leroy and de Villaine families, have upheld a tradition of excellence that rivals the timeless beauty of Vincent van Gogh‘s “Starry Night.” Just as van Gogh’s swirling cosmos mesmerize viewers with their transcendent beauty, so too does the intricate tapestry of flavors in Domaine de la Romanée-Conti transport the imbiber to celestial realms of sensory delight.

    Romanée-Conti
    Starry Nights – Vincent van Gogh (1889)

    Yet, amidst the rarified air of exclusivity, lies a misconception that often plagues the world of wine: the notion of the wine snob. This caricature, with its airs of superiority and exclusivity, fails to capture the true essence of wine appreciation. In reality, a genuine wine aficionado possesses a deep appreciation for the craftsmanship and artistry that goes into every bottle, much like an art connoisseur admires the brushstrokes of a master painter. Both seek to unravel the mysteries and complexities that lie within their chosen medium, finding joy in the journey of discovery.

    In contrast, the world of more accessible wines parallels the realm of mainstream art, where familiar classics reign supreme. Wines such as Napa Valley Cabernet Sauvignon or Italian Chianti embody widespread appeal and approachability, much like the iconic works of Pablo Picasso or Claude Monet. Just as art aficionados find solace in the timeless beauty of a Van Gogh or a Monet, wine enthusiasts take pleasure in the familiar embrace of a well-crafted Merlot or Sauvignon Blanc.

    SOMM&SOMM Recommends: Napa Valley Silver Oak

    SOMM&SOMM Recommends: Chateau Montelena Cabernet Sauvignon

    The Water-Lily Pond – Claude Monet (1899)
    The Old Guitarist – Pablo Picasso (1903-1904)

    In conclusion, whether indulging in the rarefied elixirs of Château Lafite Rothschild or savoring the everyday pleasures of a Napa Valley Cabernet, both wine and art serve as conduits to a world of sensory delight. Through their boundless beauty and infinite complexity, they enrich our lives, inviting us to explore the depths of human creativity and expression. Cheers 🍷

  • The Lore of Aging Wine in Barrels

    The Lore of Aging Wine in Barrels

    Wine, that timeless elixir, has been intertwined with human history for millennia. From ancient amphorae to modern stainless steel tanks, winemaking techniques have evolved, but one tradition remains as steadfast as the vines themselves: aging wine in barrels. This practice is not merely functional but holds a mystical allure, enhancing the flavors, aromas, and textures of wine in ways that transcend mere storage vessels. Let’s dive into the history, craftsmanship, and magic of aging wine in barrels.

    Photo by Yesim G. Ozdemir on Pexels.com

    Historical Roots

    The art of barrel aging dates back to ancient civilizations, where wooden vessels were used to transport and store liquids. The Romans, in particular, recognized the transformative power of wood on wine, using barrels made from oak to age and transport their precious vintages across their vast empire. Over time, this practice spread throughout Europe, becoming synonymous with the finest wines produced in regions such as Bordeaux, Burgundy, and Rioja.

    Barrel aging, the silent maestro of wine evolution, weaves a tapestry of complexity, infusing wines with nuances of oak, whispers of spice, and the symphony of time, crafting bottles of elegance and depth.

    Gregory Dean, SOMM&SOMM

    Types of Wood

    While oak remains the predominant choice for wine barrels, different species and sources of wood impart distinct characteristics to the wine. French oak, known for its subtle flavors of vanilla, spice, and toast, is favored by many winemakers for its elegance and finesse. American oak, on the other hand, tends to impart more pronounced flavors of coconut, dill, and sweet spices, making it a popular choice for bold, fruit-forward wines.

    Other types of wood, such as Hungarian oak, Slovenian oak, and chestnut, offer their own unique profiles, adding layers of complexity to the wines they age. Each wood has its own distinct grain, density, and porosity, influencing how it interacts with the wine and shapes its final character.

    Various barrel sizes and shapes waiting to be delivered

    Barrel Sizes and Shapes

    Barrels come in a variety of sizes, from the diminutive barrique to the towering foudre. The standard barrique holds approximately 225 liters (59 gallons) of wine and is commonly used in regions like Bordeaux and Burgundy. Larger formats, such as the puncheon and the foudre, are favored for their reduced surface-to-volume ratio, allowing for slower aging and gentler extraction of flavors.

    The shape of the barrel also plays a crucial role in aging wine. Taller, narrower barrels promote more gradual oxidation and evaporation, while shorter, wider barrels encourage faster integration of flavors and textures. Additionally, the toasting level of the barrel—ranging from light to heavy—can be customized to suit the winemaker’s desired style and intensity of oak influence.

    Craftsmanship and Cooperage

    The art of barrel making, or cooperage, is a centuries-old tradition that requires skill, precision, and patience. Cooperages source the finest oak staves, carefully shaping and toasting them to exact specifications. Master coopers employ time-honored techniques, passed down through generations, to construct barrels that are both functional and beautiful.

    Cooperages offer winemakers a range of options, from the type of wood and toast level to the size and shape of the barrel. Customization allows winemakers to tailor their barrels to the specific needs of each wine, ensuring optimal aging and expression of terroir.

    Impact on Wine and Cost

    The impact of barrel aging on wine is profound, influencing its color, aroma, flavor, and texture in myriad ways. Oak imparts flavors of vanilla, spice, toast, and caramel, while also softening tannins and enhancing mouthfeel. Oxygen slowly permeates the barrel, allowing the wine to evolve and develop complexity over time.

    The cost of barrel aging varies depending on factors such as the type of wood, size of the barrel, and quality of craftsmanship. French oak barrels, prized for their elegance and finesse, are among the most expensive, while American oak and other alternatives offer more affordable options. The cost of barrel aging can account for a significant portion of a wine’s production expenses, particularly for premium and ultra-premium wines that require extended aging in oak.

    Famous Burgundian Grand Cru (Pinot Noir)

    Regional and Varietal Characteristics

    Certain countries, regions, and varietals are renowned for the unique characteristics imparted by barrel aging. In Bordeaux, Cabernet Sauvignon and Merlot blends mature in oak barrels, gaining complexity and structure over time. Burgundian Pinot Noir and Chardonnay benefit from aging in French oak, acquiring nuances of spice, toast, and vanilla.

    Spanish Tempranillo finds its soulmate in American oak, with Rioja and Ribera del Duero wines showcasing flavors of coconut, dill, and sweet spices. Italian Sangiovese, aged in large Slavonian oak casks, develops savory notes of leather, tobacco, and earth.

    While barrel aging remains the gold standard for many winemakers, alternative methods offer creative ways to achieve similar results. Stainless steel tanks provide a neutral environment for aging wine, preserving fruit purity and freshness. Concrete eggs and amphorae impart subtle texture and minerality, enhancing the wine’s sense of place.

    Some winemakers utilize oak alternatives, such as chips, staves, or spirals, to infuse wine with oak flavors without the expense or commitment of traditional barrel aging. While these methods can produce compelling results, they often lack the complexity and integration achieved through prolonged aging in oak.

    Barrels, like fine wine, have a finite lifespan, with each one imparting its unique imprint on the wines it ages. The number of times a barrel can be used depends on factors such as the type of wood, thickness of the staves, and care taken during maintenance. French oak barrels, with their tighter grain and slower oxidation rate, can be reused for several vintages before losing their efficacy.

    After a barrel has reached the end of its useful life for aging wine, it may find new purpose as furniture, planters, or even firewood. Some adventurous souls repurpose old barrels as aging vessels for beer, spirits, or vinegar, continuing the cycle of transformation and innovation.

    Here’s to the artistry of barrel aging, where time becomes the master craftsman, transforming grapes into liquid poetry. Cheers to the magic of oak, the alchemy of time, and the enduring allure of beautifully aged wines. Salud!

    Gregory Dean, SOMM&SOMM

    Aging wine in barrels is a time-honored tradition that marries craftsmanship with alchemy, transforming humble grapes into liquid poetry. From the forests of France to the vineyards of Napa Valley, the story of barrel aging is one of passion, innovation, and reverence for the past. As we raise our glasses to toast the fruits of the vine, let us also raise a toast to the humble barrel, the silent guardian of wine’s journey through time and wood. Cheers 🍷

  • Wine Experiences: A Five Decade Chateau Montelena Wine Pairing Dinner

    Wine Experiences: A Five Decade Chateau Montelena Wine Pairing Dinner

    On October 28, 2023, an enchanting event unfolded in a private suite at Disney’s Riviera Resort, a night that will be fondly remembered by those lucky enough to attend. It marked the 35th Wedding Anniversary of Scott and Alison White, a couple known for their love of fine wine and fine company. Although their actual anniversary date was October 30th, they thoughtfully planned this special celebration a few days in advance to accommodate their dear friends and family with busy schedules. It turned out to be a decision that would create an unforgettable evening filled with elegance, exceptional wine, and camaraderie.

    Place setting for the Chateau Montelena Penta-deca-vertical

    The centerpiece of the evening was a Chateau Montelena themed 5-course wine dinner featuring five decades of the legendary Cabernet Sauvignon wines of Chateau Montelena: 1978, 1988, 1998, 2008, and 2018. As each guest arrived, they were greeted with a glass of the 2020 Chateau Montelena Chardonnay, a delightful prelude to the remarkable evening that awaited them. The bright and beautifully floral wine flowed as guests mingled, setting the stage for a night of memorable moments.

    Gregory Dean (SOMM&SOMM) and Chris Grossman, CSW (Chateau Montelena)

    The uniqueness of this event became apparent when all five different Cabernet Sauvignons were poured at the beginning of the meal. This format allowed every vintage to be compared with all five courses. To enhance the experience and create a lasting memory, special tasting mats were thoughtfully provided for the 32 guests, inviting them to take notes and record their journey through these remarkable wines.

    Our ties may not be by blood, but they’re definitely by bottle… and I dare say, that’s even stronger!

    Gregory Dean

    Adding an extra layer of enchantment to the evening, Chris Grossman, a Certified Specialist of Wine (CSW) from Chateau Montelena, was in attendance as the special guest. His presence was akin to having the gatekeeper of a vinous treasure trove share the secrets and stories behind each bottle. Chris regaled the guests with detailed information about each wine, unveiling the history and the little-known tales of the fabled Chateau Montelena. His insights and storytelling elevated the entire experience, making it all the more special.

    Chris Grossman, CSW – Chateau Montelena

    As for the culinary side of the evening, the menu was meticulously curated, offering a perfect marriage of flavors with the exceptional wines:

    Beets Three Ways: The evening commenced with a dish that celebrated the versatility of beets, prepared three ways and complemented by fine herbs and red wine vinaigrette.

    Roasted Butternut Squash Soup: The second course brought to the table a velvety roasted butternut squash soup, adorned with pepitas and pomegranate seeds.

    Char-Crusted Swordfish: The third course introduced char-crusted swordfish, accompanied by creamed leeks and a cabernet reduction.

    Cabernet-Braised Short Rib: The fourth course featured tender cabernet-braised short ribs, served with red wine-braised onions and polenta.

    Reverse-Seared Ribeye: The grand finale was a succulent reverse-seared ribeye, presented with smoked gouda mac & cheese, charred Brussels sprouts, and a tantalizing blackberry sauce.

    Chateau Montelena Cabernet Sauvignon Lineup (1978, 1988, 1998, 2008, 2018)

    As the evening progressed, there was no shortage of opinions and expressions of how each wine paired with every dish. In fact, there were eight (8) sommeliers among the thirty-two (32) total guests. This created an atmosphere of wine knowledge euphoria 😉 With the penta-deca-vertical (a Scott White coined phrase) poured, each course was meticulously prepared and served. Here is my summary of how these wines paired with the dishes:

    Beets Three Ways – The older, softer wines (1978 and 1988) were my favorite wines for this dish. The 1998 with the golden beets in this dish were definitely a favorite.

    The 1978 Chateau Montelena Cabernet Sauvignon, a wine matured with time, gracefully complemented the “Beets Three Ways.” Its aged elegance showcased a symphony of flavors with subtle hints of blackberries, dried herbs, and a delicate touch of leather. This wine lent a refined depth to the dish. The earthy beets in their various preparations resonated with the wine’s complex character, creating a harmonious balance between sweet and savory, which was a testament to the beauty of well-aged Cabernet Sauvignon.

    The 1988 Chateau Montelena Cabernet Sauvignon, known for its rich dark fruit flavors and velvety texture, engaged in a delightful dance with the “Beets Three Ways.” The wine’s fruity undertones accentuated the natural sweetness of the beets while its tobacco notes offered a contrasting depth. This pairing brought out the best in both wine and dish, creating a symphony of flavors where the earthy and peppery aspects of the beets were beautifully elevated by the wine’s round finish.

    Roasted Butternut Squash Soup – This dish was earthy and rustic, so the older vintages seemed to be a natural fit. My favorite, however, was the 1998 with this particular dish.

    The 1998 Chateau Montelena Cabernet Sauvignon, characterized by dark plum, tobacco, and cedar, offered a captivating interplay with the Roasted Butternut Squash Soup. The wine’s firm tannins and depth created a delightful contrast to the soup’s creaminess. The wine’s dark fruit elements harmonized with the soup’s sweetness, while its structural integrity accentuated the dish’s complexity. This pairing celebrated the diverse characteristics of both the wine and the cuisine, creating an engaging and rich experience.

    Char-Crusted Swordfish – This dish was diverse enough to work well alongside any of the vintages. At one point I witnessed a guest enjoying this dish with the 2020 Chateau Montelena Chardonnay 😉 It’s this very reason that I leaned into a contrasting pairing as opposed to the classic complementing approach.

    The 2008 Chateau Montelena Cabernet Sauvignon, recognized for its balanced blackberry, cassis, and hints of eucalyptus, offered a refreshing twist to the Char Crust Swordfish. The wine’s depth and the hints of eucalyptus provided a unique contrast to the dish. The wine’s dark fruit flavors harmonized with the swordfish’s flavors, while its structural integrity accentuated the overall complexity of the dish. This pairing showcased the wine’s ability to provide a dynamic and revitalizing counterpoint to seafood.

    Cabernet-Braised Short Rib – This savory dish required a wine with pronounced fruit, body, and bolder tannins. The 2018 was a perfect fit!

    The 2018 Chateau Montelena Cabernet Sauvignon, the most recent vintage, unveiled bold blackberry, currant, and dark chocolate notes, creating an opulent and luxurious pairing with the Cabernet-braised Short Rib. The wine’s dark fruit and chocolate undertones beautifully complemented the richness of the short rib, enhancing the overall experience. The red wine-braised onions and polenta found a luxurious partner in this vintage, creating a grand and flavorful conclusion to the dish. This pairing set a decadent tone for the rest of the wine dinner, emphasizing the wine’s versatility and its ability to elevate classic comfort food to new heights.

    Reverse-Seared Ribeye – The final dish in the 5-course pairing would have easily stood up to any of the vintages in our penta-deca-vertical. My preference, however, was the 1978 vintage.

    The 1978 Chateau Montelena Cabernet Sauvignon, with its well-aged complexity, presented a captivating contrast to the Reverse-seared Ribeye. This vintage’s notes of blackberries, dried herbs, and subtle leather added depth and sophistication to the rich, succulent ribeye. The wine’s smooth tannins and long finish created an elegant harmony with the dish, bringing out the ribeye’s bold flavors and creating a luxurious and timeless pairing.

    Just when the evening couldn’t possibly get better… dessert was served! It was a melody of sweet classics–including creme brûlée (a personal favorite). These dessert dishes were served to enjoy alongside a luscious Chateau Montelena Late Harvest and Chateau Montelena Ruby-style Port (very exclusive).

    Chef Jose preparing Creme Brûlée

    We could not have scripted a better evening with a better group of friends. Thanks Scott and Alison for the friendship and shared love of food and wine.

    …So raise your glasses, give a hearty cheer, To Scott and Alison, who’ve persevered; Through all the years, come what may, Here’s to more laughter, on this special day!

    From the 35th Anniversary Toast – Gregory Dean

    A few memories captured by Erin Toung. Thanks, Erin, for the wonderful photos 😉

    Scott & Alison White – 35th Anniversary
  • Wine Experiences: A Taste of Pauillac

    Wine Experiences: A Taste of Pauillac

    There could not have been a better way to experience the Left Bank of Bordeaux than with a vertical tasting of Pauillac’s Château Haut-Bages Libéral. The highly revered Pauillac region is located between Saint-Estèphe and Saint-Julien on the Médoc peninsula, and boasts three (3) of the five (5) Premiers Crus (first growths) of the 1855 Classification.

    Château Haut-Brion, Pessac, AOC Pessac-Léognan

    Château Lafite-Rothschild, Pauillac, AOC Pauillac

    Château Latour, Pauillac, AOC Pauillac

    Château Margaux, Margaux, AOC Margaux

    Château Mouton Rothschild, Pauillac, AOC Pauillac (added in 1973)

    The estate of Haut-Bages Libéral spans 74 acres growing 70% of cabernet-sauvignon and 30% of merlot varietals. All of the vintages in our two-decade vertical tasting were of similar cabernet-to-merlot blends. The ratios ranged from 65% cabernet-35% merlot of the 2000 vintage, to the 75% cabernet-25% merlot of the 2006 vintage. While this doesn’t seem like much of a variation, the differences in each vintage were not subtle.

    Our very ambitious hosts–Dima and Oksana–planned to share their 2000, 2006, 2011, 2014, 2015, 2016 and 2018 vintages in this epic vertical tasting. Even though we were 6 wine enthusiasts strong (Dima, Oksana, Mike, Patti, Greg, Tammy), our lofty intentions fell short of achieving this 7 vintage tasting. This was due in part to our 2 bottle comparison of dry white Bordeaux wines from the Sauternes region (sticking with the Left Bank theme) at the beginning, but mostly because we had no intention of spitting these amazing Pauillac wines into a spittoon. We did, however, compare and contrast 6 of the 7 vintages 😉

    2000 Château Haut-Bages Libéral

    First up was the 2000 Château Haut-Bages Libéral. This wine was very special. At 21 years young, it was in perfect condition. The taste was soft and elegant. I was very impressed by the vivid color and density of this wine. It would be difficult (for me at least) to identify this as an older wine based only on the color. The aromas included leather, tobacco and pepper as expected. Certainly a wine worthy of its name and reputation.

    Comprised of a blend of 65% cabernet sauvignon and 35% merlot, this wine stood up to the grilled and barbecued meats, flavorful salads and herb infused side dished graciously provided by our hosts.

    We jumped ahead 6 vintage years and tasted a 2006 Château Haut-Bages Libéral. The blend was 75% cabernet sauvignon and 25% merlot. This vintage was more aromatic than the previous wine. It offered less of the characteristic leather, earth and tobacco, and more fruit and spice on the nose. The taste was bold and intense, but very well balanced. It deserved a second glass!

    Third in our journey was a 2011 Château Haut-Bages Libéral. This was the first vintage of the evening that revealed a slight hint of smoke on the nose (and no, the barbecue wasn’t skewing my senses). Perhaps a characteristic more predominate in vintages challenged by poor growing conditions. The 2011 season was unusually dry and hot. Regardless, the wine was amazing, well balanced, and perfect with or without food. The blend was 72% cabernet sauvignon and 28% merlot.

    We continued the process of see, swirl, sniff, sip and savor with the fourth wine in the line-up. The 2014 Château Haut-Bages Libéral is made from a blend of 71% cabernet sauvignon and 29% merlot. It was the first of 3 sequential vintages (2014, 2015, 2016). Convinced by the condition and complexity of the 2000 vintage, I can imagine that these younger wines can only get better (if that’s possible). This wine was very smooth, but exposed more tannin than the older vintages. Nevertheless, it was well rounded yet complex.

    According to the winemaker’s notes, the 2015 Château Haut-Bages Libéral vintage was challenging. The weather conditions resulted in lower yields. The blend was 65% cabernet sauvignon and 35% merlot (same as the 2000 vintage). The tasting notes, however, are uniquely 2015. While this vintage shared some of the same characteristics of the previous wines, there are several more-than-subtle differences. The tobacco aromas were present, but different. Instead of an earthy, rustic tobacco… this vintage expressed a floral-esc tobacco scent. Think: pipe tobacco versus a cigar. The 2015 vintage also seemed slightly more acidic than the others.

    Number six was the 2016 Château Haut-Bages Libéral. This wine is made from a blend of 70% cabernet sauvignon and 30% merlot–aligning perfectly with the vineyard’s planting ratio. The black and red fruit aromas were more pronounced in this vintage. This wine is very special! The flavors are bold and intense, but at the same time soft and balanced (yes, I was surprised too). This is the perfect wine to share with someone who loves California big reds, but not a fan of Bordeaux wines.

    From there we rounded out the evening with an amazing 2012 Château Voigny dessert wine from Sauternes and homemade desserts. The evening was truly epic! Our friends, Dima and Oksana, made this night entertaining, educational and legendary. Who knew learning could be so much fun? The information they provided in support of these wines was very detailed and enlightening. This was the first time we’d had an opportunity to participate in a vertical that spanned over 2 decades. Couldn’t imagine anything better. Thanks Dima and Oksana!