View allAll Photos Tagged cabernetsauvignon
Can't have a good meal without at least some kind of dessert. Here it happens to be Oka cheese, crackers, some (store bought) pastry, and a little more Cabernet Sauvignon.
Our tasting room St. Nicholas with a bottle of Cabernet Sauvignon.
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Here's to the legendary wine that showed the world what California could do ! Or to quote Marge from "Bottle Shock" : "OH, Jim ! That is SOME Chardonnay ! !" Kudos too to all the innovators who are out there pushing the envelope. This juxtaposition is not meant as an A vs B choice. The winning strategy is to see it as A + B. :))
Best viewed thirsty !
Outdoor dining at its finest: In the mountains on a sunny (but cold) day ... with plain, but delicious, food ... great scenery ... and the best of company! Check the next shot to see what was for dessert.
This was taken a few days ago. Still lots of snow up there, as you can see. Hoping for at least two more weeks of fun!
Also hoping you had a blessed and uplifting Easter!
Cabernet Sauvignon was developed in the Bordeaux region when a Cab Franc grapes and Sauvignon Blanc accidentally mixed, creating hardy type grape that can grow almost anywhere. Cabernet Sauvignon has been the most popular grape in the wine world for most of the last century.
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Seemingly endless French Oak barrels of Quintessa cabernet sauvignon age in man-made caves deep underground at Quintessa Winery and Vineyard.
Napa Valley, California
My backyard winegrowing experiement in Nevada at 5100 feet elevation.So far Cabernet sauvignon has done best due to its late spring bud break, which helps avoid frost damage. So I'm trying several clones to see which does best.
Cabernet sauvignon (clone 2) and Petit verdot (clone 1058) in the back. I started with one test vine of PV clone 2 that is doing well.
2 1/2 inch square macro from a bottle of “Prisoner” Cabernet Sauvignon the glass of which is etched by the manufacturer with “Prisoner calendar” tally marks. Black and white version.
From the back of the bottle:
Uco Valley is situated in Argentina, Mendoza, between 33.5 and 35 degrees south latitude in the foothills of the Andes Mountains. This valley's warm shiny days and cool nights are a key factor in allowing the grapes to generate and store all the elements which are vital in creating this wine, which exhibits great personality and unique character
Today's pairing a local organic vulture with some old vine Cabernet Sauvignon at the Pacheco Ranch Winery. Cabernet Sauvignon can be dry farmed which is important for this area.
Today is day 166 of Project 365 (Tuesday).
I'm really far behind right now in visiting everybody's streams. I'm doing my best to catch up this week!
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My friend Christina's picture, and a few other events recently, have reminded me how much I truly love wine. I don't drink too much these days, my drinking buddy moved half way across the country (ahem). Mav and I settled in after a long day returning back to work and I enjoyed a refreshing glass of Cab. I see red in my future, and I don't mean in the angry sense. Cheers =)
Mav and I say cheers to Explore! Thanks all!!
Autumn sunrise over recently harvested Cabernet Sauvignon grape vines, in the Dry Creek Valley AVA of Sonoma county, near the town of Healdsburg, California. Mount Saint Helena can be seen on the horizon.
Another one of my holiday shots, taken in the cellars of Neethlingshof Wine Estate, Stellenbosch, South Africa.
Some lovely red wine maturing in French oak barrels.
One of my wife’s favorite Cabernet Sauvignon (76%) blends from one of our a local wineries. We’re on our second glasses; seems like a beginning of a fun-filled Friday evening.
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Voigtländer Nokton Classic VM 35mm f/1.4 MC II + Fujifilm X-E3.
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
Week 15 - Old/abandoned/decaying
Taken April 9, 2012
Bordeau wine from Chateau D'Issan 1988.
Definitely ready to drank (and soon!)
Click "L" to see large on black.
So I now have a second photo that fits this week's theme. I already posted this one, but am kind of loving the other one. It's getting a little late to post it to the group now, but here it my alternate choice had I been more timely: www.flickr.com/photos/jrobblee/6936561664/in/photostream/
One of our Cabernet sauvignon vines, soaking up the sun. Quality starts here!
In September we harvested about 200 lbs. of Cabernet sauvignon from some vines I planted in California in 2002. Since then I’ve also planted Cabernet franc, Merlot, Petit verdot, Malbec, Syrah, and small quantities of Touriga nacional, Riesling, Frontenac and Marquette. For 2023 I'll likely produce a Cabernet sauvignon, a Bordeaux blend, and a rose'.
While organizing winemaking supplies I ran across a receipt from when I started making wine at home: October 10, 2002!
In the 2023 vintage we're working with Cabernet sauvignon from California, Cabernet sauvignon, Cabernet franc, Merlot, Malbec, Syrah, Frontenac, and Marquette from Nevada. There's a chance we may still go get some grapes from Idaho.