Why no, I am not doing dry January as I’m more a moderation in everything kinda wine gal. Also, it’s cold out. Okay I’m in LA it’s sometimes at least chilly at night when it’s windy. But that doesn’t mean I don’t like to drink in keeping with the (minor) chill in the air.
I’m starting this series with everyone’s favorite big boy wine, the hearty, the perfect bro-wine, the ultimate pairing for hearty dinners–the perhaps most well-known EVER wine! Cabernet Sauvignon. The first two are more off-the-beaten reds, one from Chile, and one from (wait for it) Arizona! The last is from California, Santa Barbara to be a little more precise.
All I would drink again. Especially now. More winter wines coming soon!
2020 Anakena Nuna Cabernet Sauvignon (11 bucks – that value, though!) Not available everywhere, but if you see it, nab it!) from Chile’s Central Valley! Named “Nuna” for a belief in unshakeable self, and our sense of self guides ourselves to our destiny. This Cab’s destiny is…IN YOUR GLASS! Ripe, going on slightly dried fruit nose of prune, pepper spice, and…swiss chard? Maybe. The palate is likewise ripe with slightly rough tannins, though pleasantly so. The palate resembles the nose, drawing in tobacco and blackcurrants and a bit of cocoa and mud, also pleasantly so. It finishes spicy and pruney. It’s rustic but, again, pleasant. Would stand up to some food.
2019 Aridus Cabernet Sauvignon (59 bucks here) well all right then Arizona! This beaut packs a punch: currants cordial, vanilla bean and allspice. A touch of grass or ferns even. The tannins are almost alarmingly silky for a Cab–what witchcraft is this (don’t take offense I’m a witch). There is the slightest peppery burn in a fun way. Let it breathe ample air. It is luxury with a light hand. Give Arizona a try!
2019 The Paring Red Blend (25 bucks here) okay this is a blend but its yummy and 60% of it is Cabernet Sauvignon, then 19% is Cab Franc making it 79% Cab-y. Along with 14% Merlot and 7% Petit Verdot. So tasty with some time to go. Bright and spicy on the nose, hinting at blackcurrant and damp earthy soils herbs are just bursting through and verve. Tannins somehow silky but grippy at the same time–vanilla, cedar and cigar layer on top of what I mentioned on the nose. So light and airy across the palate, leaving you with those tannins and exhalations of the oak influence. Really pretty, totally savorable.