A joint tasting with the Australian Wine Society
Tuesday, September 9, 6:30 pm
BOOKING DEADLINE SEPTEMBER 5 Recent genetic studies at U.C. Davis have determined that cabernet sauvignon is the hybrid offspring of sauvignon blanc and cabernet franc. Cabernet sauvignon is a dependable candidate for aging, often improving into a truly great wine. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. Its growth characteristics, along with its flavor appeal have made cabernet sauvignon one of the most popular red wine varietals worldwide.
Typically, cabernet sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. In the mouth, cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency.
Today it is the second most widely planted red wine grape in South Africa. It is produced in both varietal and blended styles; some producers favor a Bordeaux blend, while others follow the Australian example of blending with syrah. Since the mid ‘90s, there has been emphasis on harvesting at fuller ripeness and new clones have been introduced that produced riper, sweeter fruit. As the vines age and better vineyards locations are identified, regional styles start to emerge. The Stellenbosch region is noted for heavy, full-bodied wines while Constantia's wines are characterized by their herbal and minty flavors.
In the 1970s, the Coonawarra region first brought international attention to Australian cabernet sauvignons with intense fruit flavors and subtle minty notes. The Margaret River region soon followed with wines that were tightly structured with pronounced black fruit notes. In the 1980s, Australia began to produce lighter, more food-friendly wines with alcohol levels around 11-12% percent. By the early ‘90s, the styles changed again to focus on balance and riper fruit flavors.
Today cabernet sauvignon is the second most widely planted red wine grape in Australia, following shiraz, with which it is often blended. Notable regional differences characterize Australian cabernet sauvignon. The Barossa Valley produces big, full-bodied wines while the nearby, cooler Clare Valley produces wines with more concentrated fruit and wines of the Yarra Valley are noted for their balance in acidity, tannins and fruit flavors.
You can evaluate the differences at our September tasting, being held jointly with the Australian Wine Society. Four cabernet sauvignons and four blends will be offered.
Canadian sommelier Jamie Drummond who, since 2004, has overseen the wine program for Jamie Kennedy's string of Toronto restaurants, will be our guest speaker. He is well known for his gregarious personality and sense of humour and is respected for his palate.
Food: Yes, we will have some tasty treats to accompany the wines.
Cost: $48 for members; $58 for non-members.
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