Tags Posts tagged with "Cabernet Sauvignon"

Cabernet Sauvignon

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The cheese has a sweet, nutty flavor with a tart aftertaste, similar to cheddar.

By Bob Lipinski

Bob Lipinski

Monterey Jack, a cow’s milk cheese, was developed in the 1880s in Monterey by a Scot merchant named David Jacks. He derived the name, Monterey Jack, from the shipping point, Monterey, California, and his last name, Jacks, minus the “s.” There are, however, several other versions as to the origin of Monterey Jack cheese.

Although the cheese was first developed and sold in Monterey, it is now produced in several other states and with variations from dairy to dairy. Most Monterey Jack has an inedible rind, often black in color. The rind is sometimes coated with a mixture of oil, pepper and cocoa. It generally has a pale yellow-orange interior with numerous small holes. It is rectangular or wheel shaped, depending on the preference of the dairy.

The cheese has a sweet, nutty flavor with a tart aftertaste, similar to cheddar. When old, the taste becomes sharp and tangy. It is sometimes flavored with caraway seeds, dill, fennel or jalapeño peppers. It has a semihard texture and when labeled “Dry Jack,” it is a hard, tangy cheese suitable for grating.

Dry Jack cheese is Monterey Jack that has been aged 6 to 9 months or longer. It came into existence during World War I, when San Francisco cheese wholesaler, D.F. DeBernardi found his Monterey Jack cheese had aged too long and “gone hard.” Italian immigrants immediately found it useful because it could be grated like Parmigiano-Reggiano or pecorino.

Monterey Jack is also called Sonoma Jack (brand name), California Jack or Jack. The cheese can be paired with syrah, merlot, zinfandel, and, of course, cabernet sauvignon.

Four California wines I recently tasted would pair quite well with a wedge of Monterey Jack. My tasting notes follow:

2010 Mayacamas, “Mt. Veeder” Cabernet Sauvignon: (blend of 95 percent cabernet sauvignon, 5 percent merlot; aged 36 months in oak). Full bouquet with flavors of dried berries, herbs, black currants, dill and coffee. Full bodied, tannic and still quite youthful.

2012 Inglenook “Cask” Rutherford, Cabernet Sauvignon: (blend of 85 percent cabernet sauvignon, 12 percent cabernet franc, 3 percent merlot; aged 18 months in oak). Dark colored with a bouquet brimming with berries (blackberry and blueberry), black cherries and black currants. Layers of fruit; great depth of flavor with plenty of acidity.

2013 Hourglass “Blueline Estate” Merlot, Calistoga: (blend of 84 percent merlot, 12 percent cabernet sauvignon, 4 percent malbec; aged 2 to 3 years in oak). Deepest color, very fruity with hints of plums, chocolate and spices. Quite smooth and elegant with toasted oak on the finish.

2012 Snowden “The Ranch” Napa Valley, Cabernet Sauvignon: (blend of 75 percent cabernet sauvignon, 14 percent merlot, 8 percent cabernet franc, 3 percent petit verdot; aged 18 months in oak). Great depth of color; fruity and powerful with a certain sweetness; concentrated flavors and very complex with overtones of dark chocolate, oak and black currants.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple,” available on Amazon.com. He conducts training seminars on wine, spirit and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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By Bob Lipinski

When I remember Father’s Day, visions of barbecuing steaks, hamburgers, sausages and hot dogs over “real charcoal,” bottles of beer, platters of cold macaroni and potato salad, and of course, slices of sour dill pickles come to mind. Well, this Father’s Day I’m barbecuing, with a gas grill, shell steaks with a dry rub, Caesar salad, baked potatoes, a bottle (or two) of cabernet sauvignon, and of course, a pickle!

I like cabernet sauvignon, as do many people, because of its bouquet, body, flavor, and adaptability to most rich, full-bodied foods. Let’s spend some time exploring this globally, universally accepted red grape variety.

Cabernet sauvignon is a thick-skinned, red grape variety acknowledged worldwide as producing some of the finest dry red wines and is often referred to as the noblest of all red grape varieties. In France, it is grown principally in the Bordeaux region, although planted in other regions as well.

In 1997, Carole Meredith, a professor of enology and viticulture at the University of California at Davis, revealed cabernet sauvignon’s parentage through DNA testing. She stated that it is “150 trillion times” more likely that cabernet franc and sauvignon blanc– rather than any other varieties– were responsible for the cross-pollination leading to cabernet sauvignon’s appearance in the late seventeenth century. Cabernet sauvignon berries are quite small, with a high ration of pits and skin to pulp. By the way, around 1860, Almaden Vineyards produced California’s first commercial cabernet sauvignon wine.

Cabernet sauvignon covers a wide spectrum of aromas and flavors—asparagus, bell pepper, berries (blackberry, blueberry, cranberry, raspberry), black or green olives, black cherry, black currants, black tea, celery, chocolate, dill, licorice, mint, plum, soy, and various herbs can be detected. Some of the aromas and flavors from oak barrels are cedar, coffee, leather, sandalwood, smoke, and vanilla.

While we’re talking about cabernet and barbecuing, you can’t go wrong with a juicy New York strip or T-bone steak. Don’t forget other delights, such as grilled vegetables, portobello mushrooms with balsamic vinegar, tuna soaked in a teriyaki marinade, rack of lamb with mint chutney, veal chops smothered in rosemary, or a pizza cooked right on the grill!

Be creative this Father’s Day and serve a wedge of room temperature cheese on the plate right next to the steaks or other grilled foods. Which cheese do you ask? Let’s see…one goat (Saint-Maure, France), one cow (Monterey Jack, California), and one sheep (Feta, Greece) milk cheese.

These recommended cabernet sauvignon wines from California are available at most wine shops:
Clos Du Val, Napa
Ridge Vineyards, Santa Cruz
Hanging Vine, Central Valley
Amapola Creek, Sonoma
Gundlach-Bundschu, Sonoma
Heller Estates, Carmel Valley
Chappellet Vineyards, Napa
Black Stallion, Napa
Noble Vines 337, Lodi
HandCraft, California
Geyser Peak “Alexander Valley,” Sonoma
Artesa Winery, Napa

Bob Lipinski, a local author, has written eight books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine & cheese; sales, time management, and leadership. He can be reached at boblipinski.com or at [email protected].