Sonoma Valley Cabernet Sauvignon
The Sonoma Valley Cabernet Sauvignon is one of the most highly regarded wines of the world. The grape was first grown in France and made its way to the new world. The Sonoma Valley lies to the north of San Francisco at the top of the San Pablo Bay. Sonoma Valley wineries produce great wine because of the excellent growing conditions that exist in the region. The area does not get too cold in the winter and therefore the vines do not freeze. In the summer, there tends to be fog and breezes that prevent the vines from baking in the sun and drying up. This temperate climate and rich soil makes the perfect regions to grow grapes.
The cabernet reserve wine is sometimes thought to be the king of wines due to its bold complexity and taste. The grapes and vines come from the Bordeaux in region in France and have been transplanted to the rolling hillsides of Sonoma County. The grapes are the last variety to ripen during the growing season and require some of the most attention by the growers. The grapes have a thick skin and are near black in color with a dense juice that has tons of flavor and sugars that contribute to the wine making process.
The prime locations for the cultivation of the grapes include Sonoma Valley and the Sonoma Mountain. Other areas also have great soil and include Chalk Hill, Alexander Valley, Dry Creek Valley and Knights Valley. The wineries will pick only the best locations so that their wine comes out as perfect as possible. Locations on hillside tend to give the variety the maximum light exposure. This is important because the grape needs the maximum amount of time in the sun to fully mature the fruit. People can easily identify the cabernet reserve wine grapes by its distinctively five-lobed leaf. These vines can be very valuable and sometimes the plants are worth more than the land.
The Sonoma Valley wineries tend to make wines that are made to age. This means that the wines will only get better with time. They do this by ensuring the maximum skin extraction during fermentation occurs. This means the wines are exposed to the skin for the longest period of time to absorb the flavor. Therefore wines that are very dense and intense when they are initially created. They therefore need time to settle and mellow. Because of this extraction the wines may have violet, blackberry and tobacco essences. Others will have more herbal flavor, with green pepper, and olive attributes. Mountain-grown Cabernets can have coffee and chocolate flavors. That is why they are best with red meat and game for a good pairing. They can also go with sharp cheddar cheese. Other flavorful cheese such as gouda or dry jack will work well. Sonoma valley cabernet sauvignon can also accompany venison and well as grilled ahi tuna or swordfish.