A little bit of vino

I got dinner simmering on the stove, and after a long hiatus I decided to have a bottle of wine (I’ve come to the realization I drink more micro-brews then Wine). After looking over my collection I decided to have a promising looking Franciscan Cabernet Sauvignon.

After letting it sit open a little bit I had a nice long sniff of what I consider to be a pretty normal, and also nice mellow Cab smell. The first taste was really mellow with some wood (Oak?) flavor. This is a nice mellow Drinking Cab. I’m having it was a casserole so I can’t attest it with a large variety of foods. But If I wanted to get a bottle of wine for a dinner, I definitely would bring it. I have to love their marketing written label:

Napa Valley’s combination of a warm, sunny climate and ideal grape growing soils has made it famous for Cabernet Sauvignon with richness and concentration⁽¹⁾. We pick our grapes at optimum ripeness for full maturity of flavors⁽²⁾. Ripe black cherry, plum and currant flavors marry with hints of cedar, spice and a long supple finish⁽³⁾.

Pretty well written but three points:

1. Napa Valley is well know for its growing environment. I really haven’t had, or know of a bad wine here in the valley, though I’m sure there are some.
2. All wineries pick at the perfect point. Most every winery has people who track carefully and as soon at the grapes are perfect pick like crazy. Even overnight in some cases.
3. I truthfully didn’t taste the flavors, but I can see where the Black Cherry taste can be tasted in it. Also I would of thought more oak then Cedar but oh well.

Website: http://www.franciscan.com