You love wine, but sometimes you search for your words to describe it? Bookmark this page to enrich your technique and vocabulary about one of the greatest red grape : CABERNET SAUVIGNON
THE STORY AND A FEW GREAT WINES MADE FROM IT
This grape was first famous in Bordeaux being blended with Merlot and Cabernet Franc. In Bordeaux wines it tends to bring the full-bodied, high tanins and a very good aging potential. You’ll find it in Medoc like in Pauillac and in Graves appellation. Some big names here use it at different ratio:
Château Lafite Rothschild (70%)
Now Cabernet Sauvignon, is very famous and used mostly alone in many great California wines. In Napa it is the first grape in total acreage with 19 894 acres
. You can also find Cabernet Sauvignon in Italy (SuperToscane), Spain (Priorat), Chile, Australia, Argentina or even Canada (Okanagan Valley)!
Here is a few very famous Cabernet Sauvignon from Napa :
WHAT TO EAT WITH CABERNET SAUVIGNON?
As it is generally oaky and rich we often pair it with Beef, with a Bordeaux wine Duck could also be a very good match.
Asparagus, red pepper or green beens are usually a good companions too!
Here is the chef suggestion : DUCK BREAST filled with foie gras!
Cheers to your next Cab’ experience!
In collaboration with wine expert Julien Miquel
from Social Vignerons!
GO AND FIGHT FOR IT
Now through the back door by directly applying to San Francisco, we were back on the game.
Competitors and jury expectations were even higher than Montreal in July. Finally the welcome of the attendees or other startups was really overwhelming during the two days. I really enjoyed it and learned that the best is simply stay closer to my instincts.
After 500 candidates and 10 cities, only 80 startups were also part of that contest. It is very challenging and clearly very instructive to discover what are the over innovations and visions of people from Korea or Germany. The venue was at the Innovation Hangar next to the beautiful Palace of Arts in San Francisco.
The first place in our heart goes to one of the two winners : Feeding Forward, CEO Komal Ahmad is a very inspiring lady. She totally deserves the best and has a bright thinking as an entrepreneur with an impeccable integrity and goodness. Chapeau, clever and good!
Like Komal I feel responsible and it is my duty to empower people or company with more but in respect of the environment giving forward the minimum climate change. What is disrupting about the foodies or techies at the conference, it is business when they really make happening sustainable and ethical values. From the roots and deeply in the mind of their founders, it’s not part of a marketing plan or charity business public relation plan. FoodFully or EatYourSpoon were also very good startup with a strong dedication to respect ressources and limit waste.
For us :
To love wine, we have to respect the life in the bottle, so the work of the winemaker and most important the grape, the earth and the climate.
Because this is really TERROIR, for people who really loves wine!
By visiting California and having the chance to meet great thinkers there, I am convinced about our intuition that progress and innovation is in the way of making better but with actually less. Purely bigger $$$ is better may be obsolete and replaced by #ZeroWaste or own interpretation of the dream would be a #ZeroWarmEmission!
All ready every winelover can benefit now of a #CleanEnergy wine storage solution.
We’ve done the math for every kilowatt we drive with Cellier Domesticus technology we estimate that we save the equivalent of a trip from San Francisco to Napa 40 miles in an electric SuperCar! It’s on the house because what we really care is the kiloJoules of hot air not changing global climate for wine!
We are more passionate than ever after this experience and we will continue to empower more people with less energy, thanks to human energy. I have always believe that technology and progress is really useful if it serves a greater good. We have learned a lot from all the good people. #33Entrerpeneurs did a great contest, as we made the come back from Montreal, we could surprise you again with future announcement, even if we were not on stage in San Francisco! Stay tuned…
Good luck to #GoodFoodInnovationand Bon Appétech.
California your beyond expectation, we love you and the Napa don’t worry we’ll be back soon to empower more vineyards and collectors with our climate goodness 🙂
Note : San Francisco is a magical place, how not speak about the good experience in restaurants?! I will strongly recommend those two french restanrants (can’t help, I know) : Chouquet’s making tartiflette from real Reblochon and real Foie Gras in terrine just amazing Sauternes is good there too!
Chapeau where I had the incredible pleasure to end sharing a Calvados, with international oboe soloist Eugene Izotov, that can only happen in SF. Un délice, a #WineOboesession 😉
By Franck Boulbès, a simple #winelover disrupting wine industry one #cellar at a time.