Shiraz Cabernet

Shiraz-CabarnetThe second wine I’m featuring this month is a special Inniskillin blend of 75% Shiraz, 17% Cabernet Sauvignon and 8% Cabernet franc. Since 2007 was such a great year for wines in the Niagara region a lot more variety was being created.

The aromas of this blend include raspberries, currants, smoke, spice, black peppers and flowers while the taste has a finish of raspberry, flowers and spice.

This wine is great paired with heavy meats like lamb, venison and prime rib and goes well with aged cheese like cheddar.

Cabernet Sauvignon

Cabernet SauvigionThe past several months have been disappointingly more of the same; Pinot noir and chardonnays which is why there has been any posts in the Wine Club lately. However this month we finally received something different. Mind you they are reds, which are not getting drank as fast as the whites, but it’s nice to know we have plenty of variety on hand.
The first wine I want to talk about is a Cabernet Sauvignon. Of all the grape varieties out there, this one is known to age the best. A hybrid of the Sauvignon blanc and Cabernet franc, it has small, black, thick skinned fruit that are fairly resistant to disease and wet conditions.

 The grape has distinct aromas and flavors of black cherry, blackberry, black currant, bell pepper, green olives, ginger and green peppercorns. Once processed and aged you get hints of vanilla, coconut, oak, mushroom and cedar.

This wine pairs well with gamey meats, beef, duck, lamb, mustard and pepper sauces, and mushrooms and squash. You will want to avoid serving it with seafood, light meats and citrus and cream sauces.