No, it's the opposite. Merlot is generally a bit smoother and subtler than cabernet sauvignon.
I would say no, since cabernet sauvignon is usually a powerful full-bodied wine that tends to be dry and higher in alcohol. The exception is if the turkey is served with a heavy sauce, then it would work.
To our California palate, a Bourdeaux will taste quite different from a Cabernet. French wines (in general) have a more earthy flavor and it does have to do with the land and the many, many years the vines have been producing.
Bordeaux is somewhat of an acquired taste. After drinking Cabs from CA, you may be surprised. It's fun to do a taste test.
Some good info given so far, well done guys. Here's few extra bits you might find interesting. The five red grapes grown in Bordeaux are: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec. ALL Bordeaux reds are a blend of one or more of those grapes. Its worth nothing that if a bottle of Californian wine states the grape variety only 75% of the wine must be made from that grape (85% if its being sold into the EU), so basically most Californian Cabernet Sauvignons may be blends!
2006 Fontanafredda Barbera D'alba BriccotondoBarbera d'Alba ~$9.00
2006 Massolino Barbera D'albaBarbera d'Alba ~$16.00
2005 Clerico Tre Vigne Barbera ~$40.00
There are between 3-5 carbs per glass. Going on the safe side, say 5. If there are 5 glasses in the bottle, that'd be 25 carbs per bottle.
Yes you can drink anything you want with roquefort, however...
#1. Serve Roquefort at room temperature. (Take it out first and let it sit on your cheese plate for 30min - 1 hour prior to serving)
#2. Roquefort (and other blue's) go better with a stronger/ sweeter wine. Roquefort is very aromatic, and has a high salt content. I would serve it with a Port or a Bordeaux, however I have had a Sauvignon Blanc with some and it was very good aswell. Basically you don't want a weak wine. It has to stand up to the cheese.
What constitutes the best Cabernet Sauvignon is a matter of personal taste.
Sauvignon Blanc is a white wine.
Yes it is... Albeit not a particularly good one. In fact all Cabernet Sauvignons are Red wines.
It is a red wine.
Red meat, such as steak, or other beef.
No, It traditionally consumed at room temperature. Some people chill it, but its not intended to be chilled.
Classically, it is a red. However, it is also used for
more recent hybrid whites.
"Room temperature" - is the most frequent and the most common response. But there's a definite caveat ("cabeat"? LOL) to this.
In the USA, "room temperature" is typically considered 72 degrees. This is too warm for virtually any wine. The wine will taste too hot and lose those subtleties of flavor for which Cabernet's are renowned. Worse still, depending on the individual, they may store the wine in an area of the house in which the temperatures rise above 72 degrees, perhaps well above. Higher temperatures can conceivably "cook" the wine, reverting a perfectly delightful wine to grape alcohol.
If we think of the typical old world wine cellars where wines were stored, cool (due to the ambient temperature, and due to the "cold" stone walls and dirt floors) cellar-type areas with a fair amount of air circulation (due to the, relatively, poor insulation and construction), we realize that the old term "room temperature" is noticeably cooler than the "room temperature" we now find in modern homes / restaurants that are well insulated against the weather.
Therefore, roughly 60 - 65 degrees (63 - 68 is a good range) is more appropriate for hearty wines like the Cabernet's.
Of course, some individuals may prefer the Cabernet just a bit cooler, some a bit warmer. Personal taste always takes precedence. But generally speaking, if we stay in that approximate 65 degree "zone", that chosen Cabernet will reveal all it has to offer.
Hope this helps a bit.
Red wines should be served between 60 and 65 degrees.
All port is sweet, although cabernet sauvignon is not a grape variety allowed for port! So technically "port cabernet sauvignon" doesn't exist!
Yes. It is an excellent accomplement.
A sauvignon blanc should be served first, because it is not as sweet as a viognier. The etiquette for serving is to go from dry to sweet and from white to red, except for champagne.
Both of these wines are dry! But Sauvignon Blanc should be served first as it lighter than viognier.
Yes. although Cabernet Sauvignon is usually served with heartier dishes with more pronounced flavors that can stand up to it better. You might consider serving Sauvignon Blanc, Vinho Verde, Pinot Grigio, or any of a wide range of whites or even blush or rose wines.
Sauvignon blanc is a dry wine produced around the world. The wine authority Robert Parker asserts that the very best sauvignon blanc is produced in the Marlborough district of New Zealand. However, it is also produced in France, Germany, Italy and other European countries as well as countries in Africa, North America and South America.
Cabernet Sauvignon is produced in virtually all wine producing countries.