Get Cab Savvy: A month of Cabernet Sauvignon tasting at Drift
- Lloyd Green
- Aug 8, 2016
- 3 min read
August 30 may be International Cabernet Sauvignon Day, (#CabernetDay) but join us all of August for a bit of Cab-Sav appreciation as we showcase our exclusive Cabernet Sauvignon wine flight offer. (#CabernetMonth)
Cabernet Sauvignon is the classic red grape of Bordeaux (France), but its popularity around the world has seen a range of blends and varietals waltz onto our dinner tables.
History
Cabernet Sauvignon is the product of a natural genetic crossing between key Bordeaux grape varieties Cabernet Franc and Sauvignon Blanc in the 17th century. The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's ageing potential.
In 1976, a historic event at the Judgment of Paris wine tasting competition, esteemed wine experts selected California Cabernet Sauvignon types over those of famed Bordeaux producers. The Napa Valley varietals rated best in each category during the blind tasting.
The wines of Chile and Argentina have enjoyed great success, drawing parallels to the wines of California and Bordeaux. Chile’s famed Maipo Valley is often described as the Bordeaux of South America, with rich, fruit-driven Cabernet Sauvignon.
Australian expressions of Cabernet Sauvignon, headlined by those from Margaret River and Coonawarra regions, have gained popularity all over the world for its fruity and earthy flavours. Cabernet Shiraz is another popular blend in Australia.
Fun Facts
Malbec was the most popular grape in Bordeaux until early 18th century, when it was replaced by Cabernet Sauvignon.
The most expensive wine ever sold at auction was a six litre, 1992 Screaming Eagle Cabernet-Sauvignon sold for a staggering US$500,000 in 2000 at a Napa Valley charity auction.
A compound found in Cabernet Sauvignon and other reds — resveratrol — is useful in fighting the onset of Alzheimer’s Disease.
Cabernet Sauvignon has a higher alcohol content than most other wines with a ABV of between 13.5% and 15.5%. The standard for red wine is 12.5% to 14.5%.
The classic food pairing for Cabernet Sauvignon is lamb, but it goes well with almost any red meat — beef, venison, kangaroo and even rabbit, same is true for Cabernet Sauvignon and dark chocolate!
Australian wine producer Penfolds in the Barossa Valley, is believed to be the oldest continuously producing Cabernet Sauvignon vines in the world – Block 42 of the Kalimna Vineyard, planted between 1886 and 1888.
This month at Drift, enjoy your own wine tasting experience as you indulge in 4 amazing Cabernet Sauvignon wines from around the world. 49 RM ++ for 4 sample glasses tasting 4 cabernet sauvignon from around the world.
Henry’s Drive Pillar Box Reserve Cabernet Sauvignon 2012, Australia
Balduzzi Cabernet Sauvignon Reserva 2012, Chile
La Puerta Reserve Cabernet Sauvignon 2012, Argentina
Condamine Bertrand IGP D’OC Cabernet Sauvignon 2014, France
We don’t think there is a hard and fast rule for drinking wine with food, you drink wine you like with food you like to eat, but Cabernet Sauvignon is definitely a wine that does better with food than without food, as by itself, it can be overwhelming.
Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savoury character often described as black pepper and tobacco. Because of Cab’s traits, look for foods high in fat and umami flavours for Cabernet Sauvignon food pairing.
Our recommendations would be our famous slow braised baby pork ribs, 250g Australian Black Angus Strip Loin or Slow Braised Australian Lamb Shank. Top it off with our Chocolate Mousse = #tastesensation.
To reserve a table online click here. For more details about Cabernet Sauvignon Wine Flight evening contact events@driftdining.com or call 0321102079.
Instagram: driftdiningandbar
Jalan Bedara, Gr Floor Bidara Condo
Behind Hotel Istana
Bukit Bintang, KL 50200
~~ “Amazing things with amazing people and we will do amazing things.” - Owner & Managing Director, Robert Gilliland
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