Weekend Wine: American Cabernet Sauvignon

It's time for grilled steaks and old style California Napa Cabs.

Steaks. Ribeyes. Flaps. Bavettes. Are you contemplating a weekend evening picnic at Pace Bend Park? Maybe you'd rather fire up your backyard grill; maybe you’d rather use a heavy pan and a hot stove.

Winemaker Rob Davis (Photo Courtesy of the Winery)

Whichever your approach, every once in a while, we want to live the good life with an expensive cut of meat. These cuts of meat are best prepared simply – grilled on a red hot surface with just a kiss of salt and pepper – and served with a nice, American Cabernet Sauvignon.

My recommendation, if you can live with the price, is Jordan’s Alexander Valley Cabernet Sauvignon ($57). This is old style California Napa Cab – I mean that in the very best way – made in the style of Napa’s Cabs from before a famous wine writer convinced the American public to prefer extremely thick, dense red wines. Instead, what we get here is the best of traditional French techniques married to the highest quality Napa grapes. You’d be hard pressed to find a better wine to have with an American grilled steak.

I recognize that the price is pretty stout for most of us, but there's another great growing area for American Cab: Washington State, where we can find several reasonably priced Cabs, notably Milbrandt’s ($17) and Chateau St. Michelle ($11).

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KEYWORDS FOR THIS POST

Napa, Cabernet, Jordan Winery, Millbrandt, Chateau St. Michelle, Rob Davis

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