One of the collateral damages of the climate emergency that we may not think about is how flavors will be altered. We will notice the tastes of wine and beer, coffee, cheese and even seafood are already beginning to change .
October 31 is lurking just around the corner and gives me all the reasons in the world to pair some of my favourite wines with Halloween treats. Leading up to,
Decanter
PREMIUM Get to know California Cabernet: Good, better, best
Have you ever wanted to know more about a great wine region but didn’t know where to start? Matthew Luczy sums up what makes California Cabernet so special and picks three bottles - good (affordable), better (medium-priced) and best (money no object) – to take you there.
The identity of California Cabernet Sauvignon has been a moving target over the last five decades. Trends come and go, but Cabernet’s nearly-synonymous place in the world of California wine is a constant. The balance of enhancing a wine in the cellar while letting its natural characteristics show through is a fine line; Cabernet in particular can be flypaper for practices geared towards increasing flavour and richness – not to mention price.
NATALIE MACLEAN S WINES OF THE WEEK Natalie MacLean, nataliemaclean.com Special to CTV News Published Monday, March 15, 2021 4:18PM EDT
Slow Press Cabernet Sauvignon 2017, Boneshaker Old Vine Zinfandel 2017, Santi Sortesele Pinot Grigio 2018, Zuccardi Q Chardonnay 2019, Reif Estate Winery Vidal Icewine 2018
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California, United States This superb, full-bodied Californian Cabernet sources fruit from three regions: Paso Robles, Lodi and Monterey. The wine undergoes malolactic fermentation and is then matured in American oak barrels for nine months. Aromas of fleshy ripe blackberries and plums wrapped in smoke. Pair with grilled meats.
Alcohol: 13.5%