Often I will mention that autumn is my favorite time to feature and drink Cabernet Sauvignon but an equal front runner is winter.  If you have been reading my articles over the past few years, rarely will I feature the Cabernet Sauvignon that is presently for sale in the winery’s tasting room as I like to give my wines of this varietal a chance to age.  And frankly, too many tasting rooms simply sell this varietal “too young”.   The Cabernet Sauvignon grape, particularly if coming from a high quality vineyard, will have the ability to age:  not just for a few years, but likely for a decade or two, and if you are truly fortunate, for a few years beyond that.   Knowing that, it becomes understandable why the proper cellaring of quality Cabernet Sauvignon wines is desireable as it gives you a chance to truly get to know the wine at a later date and not be rushed to consume the bottle now.

And truth be told, Cabernet Sauvignon is expensive in Napa Valley.  The varietal grows best here of all the locations where grown in the United States and these Cabernet Sauvignons often compete on an international level.  So, the price, dollar per dollar is worth it and it comes across in each and every sip.

Similarl y, Cabernet Sauvignon varies greatly depending on the American Viticultural Area (“AVA”) where the grape is grown and the Napa Valley AVA has the more AVAs within it per geographic regional size than most other wine regions:  16 sub-appellations total.  Of those perhaps one of the most cherished for Cabernet Sauvignon is the Rutherford AVA.  The Rutherford AVA is moderately warm, yet still influenced by morning fog.  It is visited by marine winds coming over the western mountain range of the valley and locals love to claim that the winds create that distinct mocha dust in the wine that is characteristic of the Rutherford AVA.

Sequoia Grove Winery’s 2004 Rutherford Cabernet Sauvignon yields an enchanting and coy bouquet that is typical of Rutherford Bench fruit:   dark fruit, mocha dust, hints of caramel and vanilla cream.   Across the palate, the wine is soft and caresses the mouth as silky tannins slip past and delicious notes of blackberry, plum and bits of chocolate mocha.

During the winter months (particularly in January), certain cool weather vegetables and herbs thrive in the garden yet by contrast, at the grocery store, pickings are a bit slim in the produce section for truly flavorful vegetables.   Leeks from the garden are sautéed with garlic and lemon thyme.   Zucchini from the store has an inherent nutty flavor coaxed out of it by allowing it to slowly grill over a charcoal fire.  Also from the grill comes grilled rosemary bread topped with tender slices of petite sirloin steak, the leeks and fresh chopped sage.  Suddenly a simple dinner becomes worth of Provence Bistro fare.

Herbs are a wonderful aphrodisiac for Cabernet Sauvignon.   Here the herbs bring out a myriad of layers of flavor in the wine.

Leeks are a tender vegetable that when they slowly cook, they soften and mirror a fondue.   With an aging wine that has a soft silky texture like this one, the texture of the leeks parallels.

Each bite is tender, sweet and savory.   Take a sip of wine and watch the wine come alive with its inherent Rutherford AVA mocha notes. 

The meal, while it is simple on its face, it shows the merit of time in the kitchen, at the grill and in the garden to bring together a simple harmony of flavors that embody the very essence of life in Napa Valley.