Characteristics about Saint-Julien appellation
April 3, 2011
About Wines from Medoc, Bordeaux, France
Best wine supplier in Philippines discusses wine related topics
Cabernet-Sauvignon is for more than 200 years the primary red wine grape of most of the top vineyards in Bordeaux’s Medoc and Pessac-Leognan Graves districts, which are the best growing sites for producing quality wines from Cabernet-Sauvignon. They provide a moderately warm, semi-arid climate providing a long growing season, on well-drained, not-too-fertile soils. Cabernet-Sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. Cabernet Sauvignon is usually a mid to late season ripener. In Bordeaux. Cabernet-Sauvignon is most often blended with one or more of the following varietals: Merlot, Cabernet Franc or Petit Verdot. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity. The flavour, structure, complexity, and longevity of wines made from the Cabernet Sauvignon grape are what makes it so popular. Its fruity flavours have been described as blackcurrants, raspberry, violet, pepper and cedar when it is young, and evolve to leather, cigar box, mushroom, cinnamon and animal scents when the wine reaches its maturity. With its legendary smoothness and elegance, the Cabernet-Sauvignon has conquered the world. It is now cultivated successfully in Spain, Italy, California, Latin America or Australia.
Cabernet-Franc varietal is one of the essential red wines grape of Bordeaux where it is often blended with Merlot and Cabernet Sauvignon. Cabernet Franc is planted in the cooler, more or less humid climates and on sandy and argillaceous soils, Cabernet-Franc’s grapes are thinner-skinned, earlier ripening with lower overall acidity than Cabernet-Sauvignon. Although quite similar in structure and to Cabernet-Sauvignon, cabernet franc is not quite as full-bodied and has fewer tannins and less acid. Cabernet Franc is, however, more aromatic and herbaceous. The flavour profile of Cabernet-Franc may be primarily red fruits: strawberry, raspberry, cherry and plum. Cabernet-Franc is also grown in other regions such as the Loire valley in the Chinon, Saumur-Champigny and Bourgueil districts.
Merlot is the primary red grape in Saint Emilion and Pomerol, and one of two primaries, the other being Cabernet Sauvignon, of Medoc. Merlot is particularly well adapted for sandy and clay-based soils. Merlot is characterized by the roundness and suppleness that it confers to the wines. The berry of Merlot is relatively thin-skinned and somewhat prone to rot. Since Merlot both buds and flowers early, wine growers’ main worry is the varietal’s susceptibility to shatter or coulure, brought about by frost, rain, or early heat waves in the Spring. But on the positive, because Merlot ripens earlier than either Cabernet-Sauvignon variety, it is highly appreciated when rains are a concern at harvest. Merlot softens some of the hard aspects of Cabernet and provides roundness and silky texture to the wines. While its flavour profile is similar to Cabernet-Sauvignon, Merlot tends to be less distinctive and slightly more herbaceous overall in both aroma and taste. Mint, plum, currant and black cherry aromas mainly characterize it. Delicate tannins also mark merlot wines. These flavours usually evolve to leather, humus and roasted notes as wines age. Merlot is grown with much success in many hot areas all over the World (Southern of France, Italy, California, Australia, Latin America).
Petit Verdot, translated by “Little green” in French, this late red type of vine does not always reach its full maturity under the tempered climate of Bordeaux. Therefore, Petit-Verdot doesn’t represent more than 2%-3% of the vineyard’s total surface at Bordeaux. It is traditionally been used to add flavour, colour, and tannins to the Bordeaux blend. Indeed, Petit-Verdot produces full-bodied, extremely deep-colored wines with peppery flavour characteristics, and high tannins/acidity. Petit Verdot is particularly well appreciated by growers for rebalancing blendings presenting some alcoholic excess. Small amounts of Petit Verdot are also planted in Chile and California.
Source: http://www.winemega.com/region_saint_julien.htm
Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar
This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.
Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.
Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.
Inquiries and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
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.
http://www.youtube.com/watch?v=5u5vLLIlNgw
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com
For assistance in locating a suitable venue for wedding reception, log on to
http://www.PhilippinesWeddingVenue.com
