Cabernet Sauvignon’s reputation stems from its ability to age and develop in the bottle.
april 07 2011
Regarded by many as the world’s premium red variety, Cabernet Sauvignon’s rise to notoriety commenced in the 1960’s. The Bordeaux wine region in France is the likely birthplace of the wine, which DNA dates back to the 17th century. Cabernet Sauvignon is the progeny of a crossing of Cabernet franc and Sauvignon blanc.
While the “Bordeaux blend” of Cabernet Sauvignon, Cabernet franc and Merlot are the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with Syrah (Shiraz), a pairing that is widely seen in Australia. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, (following Shiraz).
Australian Cabernet Sauvignons first gained international recognition in the 1970’s, and while over the decades styles have changed, Australia’s Cabernet Sauvignon, both as a stand-alone varietal and a component of a blend, remain much sought after and highly revered. Some of the oldest Cabernet Sauvignon vines can be found on the Penfolds Kalimna vineyard in the Barossa Valley. The colour and flavour of this fruit is exceptional and habitually makes its way into the famed Penfolds Bin 707.
While Cabernet Sauvignon has the potential to grow in a variety of climates, climate has a significant impact on the sensory characteristics of the variety. In cooler climates, minty and leafy characters are intermingled with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters express themselves. Winemakers often age Cabernet Sauvignon in a mixture of French and American oak. However the purists exclusively use French.
A large part of Cabernet Sauvignon’s reputation stems from its ability to age and develop in the bottle. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another decade, sometimes longer. Many premium Australian Cabernet will also need at least ten years to develop though many are approachable after two to five years.
Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine’s high tannin content as well as the oak influences and high alcohol levels play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows and the possibilities for different food pairings open up.
Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods. Milder spices, such as black pepper pair better.
When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, or with cooking methods that involve charring like grilling. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon.
Note: Cabernet Sauvignon pairs well with bitter dark chocolate, however does not pair well with sweeter styles such as milk chocolate. The wine can typically pair well with a variety of cheeses.
Source: http://www.agfg.com.au/guide/wine/cabernet-sauvignon
Wine lover’s choice – Yats Restaurant and Wine Bar – for the most impressive and practical wine list in the Philippines, over 2700 selections, enough to satisfy the most fastidious connoisseurs. Wine lovers and gourmand foodies from Hong Kong, Singapore, Japan, Korea and Malaysia dine at Yats Restaurant & Wine Bar when they visit Philippines and bring home some rare vintage wines too.
An excellent wine list is not just about 1st growth and cult Cabernet but a seemingly unending selection of affordable aged vintage wines that are not available anywhere else, not even in the best wine shops around town. Yats Restaurant has just that.
Visitors to Clark Philippines and Angeles City no longer suffer from lack of choices for places to eat out or wine and dine. Clark Philippines reviewed over 50 establishments and came up with three top choices in guide to best restaurant in Clark Freeport
Clark Philippines lists Top Three Restaurants in the Clark Freeport Zone and Angeles City areas of Philippines Pampanga province. Clark Freeport is a bustling new cosmopolitan city complete with its own Clark International Airport.
Topping the list is the famous fine-dining Yats Restaurant and Wine Bar located inside Mimosa Leisure Estate of Philippines Clark Freeport.
This restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines.
For comments, inquiries and reservations click on <a href=” http://www.yatsrestaurant.com/booking/index.html”>Click here for inquiry and reservations</a>
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
<a href=”http://www.YatsRestaurant.com”>www. YatsRestaurant.com</a>
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
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Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
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