About This Wine
During the early 1970s, “100 percent varietal” wines were all the rage.
You’d walk into a tasting room, take a sip of the estate’s latest release of Cabernet Sauvignon, and ask the attendant, “Is this 100 percent Cab?” Invariably, the answer would be yes. This trend continued well into the 1980s.
Exactly why “100 percent” varietals became so popular is not known. Certainly, the wine press liked them. But as the ’80s faded to but a memory and the ’90s dawned, the big, bold, tannic flavors associated with Cabernet Sauvignon fell somewhat out of favor. The new trend? Finesse. Wineries still made Cabs, but they began blending them with Merlot and other varieties in order to round off the “sharp edges,” making them accessible at a younger age.
That’s the approach embraced by Iron Rock Cellars, which blends a number of red varieties with its Cabernet. The finished wine is medium-bodied and food-friendly — and ready to enjoy tonight.
About Cabernet Sauvignon
Deep color and richness with the potential to age a long time, and better still if aged in oak before bottling. Classic flavors blackcurrant, plum, cherry and spice. The most popular varietal of red wine in America.
- Grape Composition:90% Cabernet Sauvignon and 10% Other Red Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Cassis, Bing Cherry, Wood and a Hint of Bacon
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2013
- Food Pairing Suggestiona bacon-wrapped filet, or a grilled bacon-and-cheddar sandwich.
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe
Stuffed Flank Steak With Sonoma Sausage Spinach And Pine Nuts Cabernet Sauvignon calls for hearty food, and this recipe is an ideal match. It serves 6... Get The RecipeCabernet Sauvignon Ice Cream Our friends at Alexander Valley Vineyards came up with this wonderful recipe a few years ago. We've tried it with Cabernet Sauvignon (as the recipe calls for), as well as Merlot, Primitivo, Cabernet Franc and Zinfandel... and every time, it turns out delicious! It's best made with an ice cream maker, and if you have such a machine, it's extremely easy to assemble. Enjoy! Get The Recipe