"cabernet sauvignon" news and stories

Niagara's Lailey Vineyard. Photo: Monika Bartyzel

• Trekking across the Niagara Region for seasonal comfort food, pies and wines, and traveling through Muskoka for honey, coffee and family farming.
• "Mad Men," their love of cocktails, and a recipe for a Betty Draper-inspired gimlet.
• Sumac's sour, fruit-like flavor makes it a great substitute for a splash of lemon.
• Open's 2008 Riesling-Gewürtztraminer is a fine summer wine, plus the run-down on Beringer's 2007 Cabernet Sauvignon ("a steal") and Prospect's Pinot Noir.
• The porcine pleasures of prosciutto pioneers.
• Recipe: Wild Blueberry Lemon Jam

Sean Minor Cabernet Sauvignon. Photo: Sean Minor Wines

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Throw out the phrase "Value Cabs" at a gathering of winos and you won't hear "Napa Valley," but you will hear "Chile."

To be honest, besides the excellent Root:1 Cabernet Sauvignon, I find most of the Chilean offerings at the $10 to $20 price point are too vegetal, tasting more of green peppers than ripe fruit. Luckily, plenty of other regions are making delicious, inexpensive Cabs that deliver with deep black fruit, hints of spice, cocoa and a nice finish. Here are seven to seek out.

7. Argentina: The Graffigna 2006 Cabernet Sauvignon ($13) is, like most Argentinean wines, incredibly well-made for the price. Step it up with the (No. 6) 2005 Grand Reserve ($20), which is a little more complex.

Five more Cabs for under $20 -- plus how to tell them apart at tastings without going crosseyed -- after the jump.

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

According to industry research, the majority (58 percent) of grill owners use them year-round (I'm one of them, and have been known to dust a foot or so of snow off the barbie in the middle of January), but summer is really when grilling gets smokin' hot. With Father's Day and the whole "let's grill a big juicy steak for dad and buy him a tie" cliché less than a week away, let's talk a bit more about barbecue-friendly wines. (And be sure to check out our expert grilling tips here).

Wine and grill pairing basics and four recommended vinos after the jump.

I posted recently about FOUR wine, a premium wine-in-a-tube from California that boasts eco-friendliness and value. If you follow the trends, you know just how important these two factors are right now for any business. I finally got a chance to try the wine so wanted to do a follow-up post on it, since so many people are still skeptical of boxed wine.

FOUR wine is a Cabernet Sauvignon from Monterey, Paso Robles and Lodi, and I have to admit, the packaging is pretty snazzy. It's something I'd put out at a party for sure, because it's pretty and unusual enough to get questions, and it goes down easy, a full-bodied, deeply fruity wine with dark cherries, stewed plums and lots of sweet vanilla spice. I also think it would be fun to grab a tube of FOUR and take it into a BYOB restaurant, if nothing else than for the look on our server's face as we plunk down a tube of wine with a spigot to go with our dinner.

Retail price is $40 a tube (the equivalent of 4 bottles) and the company says it's worth $100. What's worth $100 to me? Knowing the tube and its contents are 100 percent recyclable, and that the inexpensiveness of the wine is due to a lower production cost and carbon footprint.

A perennial problem with wine is reading about something yummy and not knowing where to buy it, but FOUR has a list of distributors on its Web site. Call the one in your state and they'll let you know where it's sold.

A few weeks ago I listed my 2009 wine predictions, including one under "wishful thinking" about box wine, PET bottles, and lighter, alternative forms of packaging becoming mainstream. Now it seems we're one step closer: a California wine company is bottling (or would that be "bagging") a Cabernet Sauvignon in a cardboard tube.

According to the company, Four Wine reduces carbon footprint by 50 percent and reduces landfill waste by 85 percent compared with traditional glass packaging. The packaging is 100 percent recyclable.

As far as I can tell, this wine is boxed wine of a different shape, an attempt at marketing to people who want to be green but don't want the stigma of serving from a box. It has a bag and spigot, but the packaging is a bit more upscale than your generic box brand. And hey, if wine snobs latch on, who cares if the cardboard packaging is a rolled tube or a rectangular box?

I haven't tried the wine, but it's supposed to be a premium brand with lower prices since you're not paying as much for shipping. A 3-liter tube (the equivalent of four bottles) retails at $39. Tried it? What do you think?

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