Cabernet Sauvignon, 2015. Crusted Pie
Appellation: California
Wine tasting with Paul Kalemkiarian & Ed Masciana
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We’re not sure how this fad began, but it seems like all of a sudden people started asking for “blends” instead of wines made from only one varietal. Part of it is that many of the greatest wines in the world, like Bordeaux, Rioja, Châteauneuf-du-Pape and Chianti, are made from blends of grapes. But then again, many legendary bottles are composed of only one grape, like Burgundy, Barolo, Barbaresco and German Rieslings.
The fact is that practically all wines are blends. Even if they are the same grape from the same vineyard, not all grape vines produce the exact same flavors.
That’s why blending is every bit as important to taste as growing the grapes and making the wine. The guys at Crusted Pie know this as well. Although this wine is all Cabernet Sauvignon, different lots were blended to make this complex mix.
Not only are all grape varietals slightly different, but the same grape grown in different areas can express itself in multiple ways. Each part of a vineyard has the potential for distinctive soil, and could even have several climates, depending on sun exposure and variations in elevation.
Knowing these possibilities of flavor expression is very important in choosing the right recipe for a wine. Many of the greatest wines are made after fermentation by careful blending of different lots to attain what the winemaker thinks is the perfect combination. Our selection is one of these combinations. All Cabernet, all perfect.
