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Adore Wine? The Truth About Cabernet Sauvignon – Merlot – And Chianti


Cabernet Sauvignon is a very popular wine. In fact, it has become so popular it’s often called the “king of wines”.

This particular red wine is in fact renowned as the top vintage, and you can find it served in a number of fine London Ontario restaurant, London Ontario catering and many other restaurants across North America and around the World.

But did you know that it this wine is originally from Bordeaux? And that this grape has planted a strong root in California’s estates?

The ACIDS and TANNINS contained in the Cabernet Sauvignon wine support the foundation for its formation and long life, most appropriately aged 5 to 10 years. Cabernet-Sauvignon grapes prefer warmer climates and are found in places such as Chile, Australia, and Eastern Europe.

Enjoy Cabernet Sauvignon with red meats, full with flavor and much heartier, red strong-flavored cheese, and surprisingly, chocolates (the dark ones are especially recommended).

Generally, the fruity tasting flavours have been called names such as cherry, black cherry, black currant, and raspberry. In the event that this wine grape was mixed with a different one, the probable choices would be a Merlot, Cabernet Franc or Petit Verdot vintage.

Now let’s move on to another very well known wine: Merlot.

Pop Quiz: do you know Merlot’s real name? It’s Merlot Noir! It is named after the main grape in Saint-Emilion and Pomerol areas, and the various main (other than or except Cabernet-Sauvignon) of Bordeaux. This grape is widely grown in Eastern Europe with sizable plantings in Bulgaria, Hungary, and Romania.

Merlot is primarily throughout the world but has developed a tarnished reputation from overproduction in areas like northeastern Italy. Since its original planting in California, as a blending wine, it has become more trendy and stands on its own.

Merlot’s flavour has a nice range from plums, cherries, blueberries and blackberries mixed with hints of black pepper. Merlot seems to be easier to pair, but works best with red meats, port, poultry, salads and pasta the best.

Let’s clear up some of the misconceptions that surround Chianti.

To most people when they think of Chianti, they think of a relatively flavourless wine that comes in a straw basket. Well that was the case a couple decades ago. The DOC (the Governing group that controls Italy’s wine production) changed it all around. So now when you see the emblem containing a little rooster on the neck of the bottle you should be getting an nice quality wine.

Brief History Plug:

Chianti has be recognized as a wine region since the 1700’s. It wasn’t really recognized officially until the mid 19th century when Baron Ricasoli the Prime minister of Italy made the blended recipe of 70% Sangiovese, 15% Canaiolo, 15% Malvasia(white skinned). This recipe lasted until the 1970’s when producers started to minimize the white skinned grapes. Finally in the 90’s the DOC decided that it may be called a Chianti as long as it is produced with 80% Sangiovese and within one of the seven sub-zones of Chianti region.

Here are the 7 sub-zones:

Chianti region is divided into seven regions that span from Florence to Siena. Chianti Rufina, Chianti Montalbano, Chianti colli Senesi, Chianti colline Pisane, Chianti colli Fiorentini, Chianti colli Aretini, and finally the most popular Chianti classico.

Many of these wines may age from three to nine months with the exception of Classico which must age for 10 months. All of these wines may also be labeled Riserva if the have be aged for 38 months in oak.

Let’s do a quick overview of Chianti. All of the Chianti wines are at least 80% Sangiovese and are light aromatic wines that pair well with tomatoes, medium flavoured cheeses, simple roasted dishes like beef or pork.

Whenever you see Riserva on the bottle give it an hour to open up. They will cost a little more but ninety-nine percent of the time will be fantastic, and well worth the extra. A couple of my personal favourites include Chianti Rufina, Montalbano, aswell as Classico.

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Tags: black currant, cabernet franc, cabernet sauvignon grapes, cabernet sauvignon wine, london ontario restaurant
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This entry was posted on Sunday, October 11th, 2009, 1:26 pm and is filed under Wine Musings. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.

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