Honrama Cellars

For a winemaker, working with a single varietal can sometimes be tricky, especially Cabernet Sauvignon because of its astringency and natural lean towards green bell pepper flavors. Blending different grapes gives the benefit of other varietal characteristics to shape the flavors of a wine. In Bordeaux, for example, Cabernet Sauvignon and Merlot are the predominant grapes grown, but are rarely, if ever, bottled as single varietals. It is with good soil, ideal climate, and most of all, an experienced and passionate winemaker that a Cabernet Sauvignon stand alone and show this kind of balance and complexity. 

A glass of this delightful juice appears dark burgundy with a concentrated, almost black, center. Aromas of sweet fruit spill from the glass, specifically black cherry and juicy ripe plum with violets and a hint of graphite.  Initially on the palate, soft black fruit characteristics, predominantly black currant, but integrated nicely with flavors of peppercorns and cigar box. The finish shows medium tannins that incorporate nicely and will continue to soften as this wine gracefully ages. 

A bold Cabernet Sauvignon needs a dish that can stand up to its full body. When pairing wine, consider the body of the wine and match that with the food. In this case, steak, grilled pork, hamburgers and pasta with meaty red sauce are all good pairings. Cow’s milk cheeses pair well with Cabernet, especially Gouda, aged cheddars, parmesan and mild Bleu cheeses.