Winery: Pacific Bay
Grapes: Cabernet Sauvignon
Region: Central Valley
Regional styles: Chilean Cabernet Sauvignon
Food pairing: Beef, Lamb, Game (deer, venison), Poultry
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Basic bulk wine. Nice flavors of blackberry, cassis, and cherry. Smooth tannins and light acidity. Good for catering events and parties.
Back to the wine :nose of cherry, cinnamon, menthol and tomato. On the palate, much too acidic, unbalanced and do so grippy tannins. All of this not being helped by hot temperature of the wine and a plastic glass.