Cabernet Sauvignon: Learning to Taste the Structure

Cabernet Sauvignon: Learning to Taste the Structure

by | Jun 2, 2026 | Cabernet Sauvignon, California, Expand Your Palate, Varietals, Wine Education

There is a sensation that happens with Cabernet Sauvignon that does not happen with most other wines.

 

A gripping, drying quality that builds through the finish and lingers on the gums. Not a flavour — a physical response. It is the first thing people notice about a serious Cabernet, and often the thing that trips them up before they understand what it is.

 

That is tannin. And learning to taste it deliberately changes how you experience almost every red wine you drink.

 

What Tannin Actually Is

Tannins are polyphenolic compounds found in grape skins, seeds, and stems — and in oak barrels. When you drink a tannic wine, the tannins bind to proteins in your saliva, causing a drying, astringent sensation. The more tannin, and the less refined it is, the more grippy and drying the wine feels.

 

 

Tannin is not bitterness, though the two are related. Bitterness is a taste sensation registered on the tongue. Tannin is a tactile sensation — a texture, a structural element. Once you learn to separate them, you will taste wine differently.

 

Tannin also plays a structural role in aging. It acts as a preservative and softens over time in the bottle, which is why a young, grippy Cabernet can become silky and integrated after years in the cellar. The very quality that makes young Napa Cab assertive is what allows it to age.

 

Why Cabernet Sauvignon Has So Much of It

 

Cabernet Sauvignon is one of the thicker-skinned grape varieties — and tannin is concentrated in the skin. Thick skins mean more surface area in contact with the juice during fermentation, which means more tannin extracted into the wine.

 

Winemakers can manage the level of tannin extraction through decisions about fermentation time, temperature, and pump-over or punch-down techniques. But even well-managed Cabernet Sauvignon has significantly more tannin than a grape like Pinot Noir (thin skins) or Chardonnay (white wine, minimal skin contact).

 

Napa Cabernet Tannin vs. Bordeaux Tannin

 

Both regions produce Cabernet-dominant wines with significant tannin. The character is different.

 

Napa: Riper fruit, warmer climate, tannins that tend to be more polished, almost velvety even in youth. The ripeness rounds the tannin’s edges. These wines are often approachable younger than their Bordeaux counterparts.

 

Bordeaux Left Bank: Cooler maritime climate, less ripe fruit, tannins that are often more angular, austere, and demanding when young. Time is the tool — a classified Bordeaux may need ten to fifteen years before the tannins integrate and the fruit opens.

 

Neither is better. They are built for different timelines and different purposes. The Napa style is designed to be enjoyed with dinner on a reasonable schedule. The Bordeaux style is designed to become something else entirely over decades.

 

A Sensory Exercise: Isolating Tannin

 

Before Thursday’s steak, try this.

 

Pour a glass of Napa Cabernet Sauvignon — or any full-bodied red. Taste it. Notice everything: the fruit, the acidity, the length. Now focus specifically on the texture in your mouth after you swallow. That drying sensation on your gums and the inside of your cheeks. The way saliva seems to disappear briefly. That is tannin.

 

Now take a bite of something with fat — a piece of cheese, a few nuts, a bite of cured meat. Sip the wine again immediately. The drying sensation softens. The fruit comes forward. The wine seems rounder, more generous.

 

You have just experienced why tannin and fat are made for each other.

 

On Thursday, you will do this with a New York strip steak, and the effect will be more dramatic. The protein in the beef binds to the tannin — not just fat softening the sensation, but a direct molecular interaction. The wine’s tannin literally has somewhere to go.

 

 

The full Napa Valley regional guide with recommendations across the price range is on Sunday’s post. Napa Valley: What the World Was Forced to Notice

 

Read next in this week’s wine path:

Napa Valley: What the World Was Forced to Notice

Napa Valley: What the World Was Forced to Notice

by | May 31, 2026 | Cabernet Sauvignon, California, Expand Your Palate, United States, Wine

Paris, 1976. A room full of the most respected wine judges in France. Eleven bottles on the table, wrapped in paper so the labels are invisible.

 

The judges sip, evaluate, score.

 

When the results are tallied, the top-scoring Cabernet Sauvignon is from a narrow valley in California that most of them have never visited. So is the top-scoring Chardonnay.

 

The event becomes known as the Judgment of Paris. It does not change the French wine establishment overnight — that would take longer. But it establishes, in a room of French judges, using French criteria, that California makes wine capable of standing beside the best in the world.

 

This week, we go to Napa Valley. Not to the story — to the wine. What it smells and tastes like, why the valley produces it this way, and what you are looking for when you open a bottle.

 

 

The Geography of the Valley

 

Napa Valley is narrow — about five miles at its widest, thirty miles long, running north to south. It sits inland from San Francisco Bay, shielded from the Pacific Ocean by coastal mountain ranges. The bay creates a cooling influence in the mornings and evenings; the valley warms significantly during the day. That diurnal temperature swing — hot days, cool nights — is one of the conditions that makes Napa extraordinary for Cabernet Sauvignon.

 

 

Warm days ripen the fruit fully. Cool nights slow the process and preserve the acidity and tannin structure that makes the wine age. The result: ripe, concentrated, deeply coloured Cabernets with the structural backbone to develop over years in the cellar.

 

The valley also has sixteen recognised sub-appellations, each with slightly different soil and microclimate conditions. The names worth knowing:

 

  • Stags Leap District: The south-eastern corridor where the 1973 Stag’s Leap Wine Cellars Cab — the Judgment of Paris winner — was produced. Rocky volcanic soils, iron-rich. Wines tend toward elegance over power, with finer tannins than some warmer valley floor sites.
  • Oakville and Rutherford: The mid-valley floor, considered the heart of Napa Cabernet country. Deep, well-drained alluvial soils. Rutherford is associated with what tasters call ‘Rutherford dust’ — a particular earthy, mineral quality in wines from this corridor.
  • St. Helena and Calistoga: The warmer northern end of the valley. Fuller-bodied, riper, more opulent wines. High-altitude mountain sites nearby (Spring Mountain, Diamond Mountain, Howell Mountain) produce structured, powerful Cabs with mountain tannins.

 

What Napa Cabernet Sauvignon Tastes Like

 

The classic Napa profile: deep ruby to garnet in the glass. On the nose, black cherry, cassis, and blackberry — ripe, generous, concentrated. Cedar, tobacco, and sometimes pencil lead (graphite) come with age. Sometimes dark chocolate, espresso, or vanilla from oak aging.

 

In the mouth: full body, significant but polished tannins, good acidity beneath the fruit, and a long, persistent finish. These are wines built for food. The tannins that feel assertive on their own dissolve beautifully against beef protein. Tuesday’s post covers why that works in detail.

 

The key difference between Napa Cab and Bordeaux Cab: ripeness. Napa’s warmer climate produces grapes with higher sugar and more concentrated fruit than Bordeaux’s cool maritime conditions. Napa Cabs tend to be more immediately approachable — richer, more opulent in youth — than a classified Bordeaux of similar quality, which may need a decade to open.

 

How to Choose Napa Cabernet Sauvignon

 

Entry level ($20–40): 

Napa Valley appellation (the whole valley, not a sub-appellation). These wines draw from multiple sites across the valley and deliver the Napa Cab character at an accessible price. Good everyday drinking; ready to open now.

 

Mid-range ($40–80): 

Look for sub-appellation labelling — Stags Leap District, Oakville, Rutherford. A step up in site specificity and complexity. These wines benefit from a 30-minute decant even when young.

 

Premium ($80–200+): 

Named vineyard or single-estate bottlings from the benchmark sub-appellations. Cellar-worthy — these wines reward 5–15 years of aging. If you open one young, decant for at least an hour.

 

A Note on Vintages

 

Napa is relatively consistent year to year compared to Bordeaux or Burgundy — the climate is warm enough that catastrophic vintages are rare. That said, recent standouts include 2013, 2016, 2018, and 2019.

2017 and 2020 were impacted by wildfire smoke at varying degrees; some producers were more affected than others. When in doubt, ask your wine shop.

 

The Judgment of Paris: Why It Still Matters

 

The cultural reverberations of 1976 lasted for decades. Before the tasting, the premise of a serious wine competition including California was itself unusual. After it, California wine could no longer be treated as a curiosity.

 

For wine education, the Judgment of Paris matters for a different reason: it established that the qualities wine critics prize — depth, complexity, balance, structure — are not geographically exclusive. Terroir is real. Place matters enormously. But the conditions that produce great wine are not confined to Europe.

 

We have spent months in France precisely because the French foundation is the most coherent single system for understanding wine. Now that the foundation is built, California shows you what happens when a different place, different climate, and different winemaking philosophy encounter the same grapes.

 

 

Tuesday: tannin — what it is, how to taste it deliberately, and why Cabernet Sauvignon has more of it than almost any other grape. Cabernet Sauvignon: Learning to Taste the Structure

 

Read next in this week’s wine path:

 

California Chardonnay & Apple Pie Gouda: A Pairing That Agrees With Itself

California Chardonnay & Apple Pie Gouda: A Pairing That Agrees With Itself

by | May 30, 2026 | California, Cheese Tastings, Expand Your Palate, Gouda, Pairings, United States, Varietals

Most pairings earn their keep through contrast. Acidity against fat. Salt against sweetness. Tension is the usual engine.

This one runs the other way. California Chardonnay and Apple Pie Gouda are a matching pairing — two things saying nearly the same sentence in two different registers.

Here is what actually matters. A barrel-aged California Chardonnay rarely smells only of fruit. Time in oak, and the rounding that malolactic fermentation brings, lay down a second layer: baked apple, vanilla, a warm dusting of spice, sometimes the smell of bread just out of the oven. Apple Pie Gouda is built from the same vocabulary — a young, buttery gouda threaded with apple and cinnamon, leaning toward dessert without ever arriving there.

Put them together and the flavors don’t argue. They rhyme.

Take a thin slice of the gouda first. Notice the cream of it, the apple sitting just behind the salt, the spice arriving last and staying. Then the wine. The Chardonnay picks up where the cheese left off — the same apple, now cooler and wetter; the same vanilla, now with weight behind it. For a moment the two are hard to tell apart, and that is the whole pleasure of it.

A matching pairing carries a quiet risk, though. When wine and cheese agree too completely, the thing can tip into something cloying with nothing to hold it up. This is where acidity does its work. A good California Chardonnay keeps a line of brightness running under all that richness, and that brightness is the floor the pairing stands on. It resets the palate between bites. It keeps agreement from becoming excess. 

Try it slowly. One sip, one bite, another sip, then wait. Look for the place where the cheese ends and the wine begins — and notice whether you can find it. The second bite is usually better than the first, because by then you know what to taste for. 

The board needs almost nothing else. A few toasted walnuts. Thin slices of fresh apple. A little honey if the evening asks for it. Let the gouda and the glass carry the conversation, and savour the part where they overlap.

It is a fitting place to leave our first California week. We opened by asking what the New World did with a French grape.

Warm Artichoke & Burrata Plate with California Chardonnay

Warm Artichoke & Burrata Plate with California Chardonnay

by | May 28, 2026 | Expand Your Palate, Food, Pairings, Wine

The best pairings work from more than one angle.

A wine that shares one note with a dish is pleasant. A wine that mirrors three is something else — each bite and sip makes the other taste more complete. This plate does that with an oaked California Chardonnay. Not through elaborate technique or difficult ingredients. Through something simpler: a shared flavor logic.

 

The First Bridge: Burrata and the Wine's Richness

 

Burrata is essentially fresh cream in a mozzarella shell. Its interior — soft, milky, borderline liquid when the plate is assembled — mirrors the texture of a well-made California Chardonnay almost directly. Both are rich, both are soft, both have a milky sweetness that makes the other taste more complete. Where a heavy pasta sauce might sit on top of the wine's weight, the burrata simply echoes it. The fat in the cheese meets the fruit and oak in the wine, and neither one has to work.

 

The Second Bridge: Artichoke and the Wine's Oak

 

Artichoke has a quiet bitterness — a vegetal sweetness with an edge that interacts with acidity in wine in an interesting way. Cooked until golden at the edges, those bitter notes caramelize into something nutty and deep. The caramelized garlic works in the same direction: sweetness with depth, pulling out the toasted oak and vanilla notes in the wine.

 

This is why the artichokes need to be cooked properly — not steamed into softness, but sautéed until the cut sides catch color. That caramelization is doing flavor work.

 

The Third Bridge: Lemon Zest and the Wine's Acidity

 

California Chardonnay carries real acidity beneath all that fruit and oak. The malolactic fermentation softens it — but it's there, and the right ingredient wakes it up. Lemon zest, added off heat so it stays bright rather than cooking down, does exactly this. The citrus lifts the wine's freshness, making it taste cleaner and more precise alongside the richness of the burrata. It's the structural element that keeps the pairing from feeling heavy.

 

Without the lemon, you have richness meeting richness. With it, you have a pairing with direction.

 

The Recipe

 

Warm Artichoke & Burrata Plate

Anne Kjellgren @ Food Wine and Flavor
A effortless summer small plate that mirrors California Chardonnay's butter, oak, and citrus notes in every bite.
Fresh burrata, golden caramelized artichokes, lemon zest, and a generous pour of olive oil. This is a 15-minute small plate built around the flavor logic of California Chardonnay — three bridges connecting the dish to the wine simultaneously. Serve it the moment the warm artichokes hit the burrata, before it fully softens. That's the window, and it's worth catching. Paired with oaked California Chardonnay.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer, Tapas
Cuisine American, Californian, Italian
Servings 2 people

Ingredients
  

  • 1 ball of fresh burrata
  • 1 can 14 oz artichoke hearts, drained and quartered
  • 3 garlic cloves thinly sliced
  • 3 tablespoons olive oil divided
  • 3 fresh thyme sprigs
  • 1 lemon zested and cut into wedges
  • 0.3 teaspoons red pepper flakes
  • 1 pinch flaky sea salt Maldon
  • 1 pinch freshly cracked black pepper
  • 1 ounces Parmesan shaved with a vegetable peeler
  • 2 tablespoons fresh flat-leaf parsley or basil roughly torn
  • 4 grilled baguette slices or sourdough for serving

Instructions
 

  • Rest the burrata: Remove the burrata from its liquid and set on a small plate at room temperature. Cold burrata won't melt beautifully when the warm artichokes hit it — 15 minutes out of the fridge makes a real difference.
  • Sauté the artichokes: Heat 3 tablespoons olive oil, divided in a medium skillet over medium-high heat. Add the sliced garlic and 3 fresh thyme sprigs and cook 60 seconds until fragrant and just starting to turn golden. Add the quartered artichoke hearts in a single layer. Cook without moving for 2–3 minutes until the cut sides are golden and slightly caramelized at the edges. Season with 0.3 teaspoons red pepper flakes, 1 pinch flaky sea salt (Maldon), and 1 pinch freshly cracked black pepper.
  • Finish with lemon: Remove the pan from heat. Add the lemon zest and a squeeze of lemon juice directly over the artichokes. Toss once — the sizzle will lift any caramelized bits from the pan. Taste and adjust salt.
  • Build the plate: Place the burrata in the center of a shallow bowl or plate. Spoon the warm artichokes and all the garlicky oil directly over and around it — the heat will begin to soften the outer shell and let the cream inside start to ooze. Scatter 1 ounces Parmesan, shaved with a vegetable peeler over the top, finish with 2 tablespoons fresh flat-leaf parsley or basil, roughly torn and a final pinch of flaky salt. Serve immediately with grilled bread alongside.

Notes

On the burrata: Pull it from the refrigerator 15 minutes before you build the plate. Cold burrata won't soften when the warm artichokes land on it — the temperature contrast is what creates the creamy, oozing interior that makes the dish. Fresh burrata from the cheese counter is worth seeking out. Trader Joe's, Whole Foods, and most grocery cheese departments carry it. If unavailable, fresh mozzarella torn into pieces works, though you lose the interior moment.
On the artichokes: Don't move them once they're in the pan. The caramelization on the cut side is doing flavor work — that golden edge pulls out the toasted oak notes in the wine. Marinated jarred artichokes add extra flavor but are already seasoned; taste before adding salt.
Make it a meal: Add a simple arugula salad dressed with lemon and olive oil alongside. The peppery greens bridge naturally to the wine's acidity.
Wine pairing — California Chardonnay: This dish and an oaked California Chardonnay share the same flavor logic from three angles simultaneously. The burrata mirrors the wine's butter and oak character directly — both are rich, both are soft, both have a milky sweetness that makes the other taste more complete. The caramelized artichoke and garlic pull out the wine's toasted oak and vanilla notes. And the lemon zest — added off heat so it stays bright — wakes up the acidity beneath all that fruit and richness, keeping the pairing from feeling heavy. Serve the wine at around 50–52°F. By the time you're halfway through the plate, it will have warmed slightly in the glass, and that's when it's at its best alongside the dish.
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Tried this recipe?Let us know how it was!

The Wine

Serve the Chardonnay at around 50–52°F — cold enough to be refreshing, not so cold that the oak and fruit close down. By the time you're halfway through the plate, the wine will have warmed slightly in the glass. That's when it's at its best alongside the dish.

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California Chardonnay: What the New World Did with a French Grape

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California Chardonnay — regions, styles, and how to choose across the price range. 

The three winemaking decisions that explain the full range of Chardonnay. 

 

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Post Created:  May 28, 2026

How To Make Your Own Delectable Butter: A Simple and Tasty Recipe

How To Make Your Own Delectable Butter: A Simple and Tasty Recipe

by | May 26, 2026 | Fat and Richness, Foundations

Flavor Foundation: Making Butter

Just over a year ago I discovered the joys of making my own butter. What makes this a little unusual is that I began making my own cheeses nearly 15 years ago.

Last year, we had just moved to North Carolina and happily discovered a local farmers market that not only offers fresh produce, but fresh seafood and local dairy products. I was (and still am) in heaven! Did I mention they are open nearly year ‘round??

That first day I brought home cream. I had to scoop out the solid cream from the top of the old-fashioned milk bottle in order to make it pour. I mentioned this to my Dad over the phone and he longingly reminisced about receiving bottles like that daily when he was growing up on the family farm in South Dakota back in the 40’s and 50’s. I knew this was definitely something really special.

As a cheesemaker, I had searched high and low for years for milk products that were as close to untouched as possible. The only other experience I’ve had like this were the years we lived next door to wonderful friends who raised goats and we were able to get a little of the milk to make chevre. This new-found cream was like liquid gold!

I was strictly Keto at the time so I had initially bought the cream as an ingredient to replace milk. I had recently purchased Joshua Weissman’s new cookbook, so I decided to try my hand at making butter.

Now I know there are several cool new products on the market for using hand-crank style butter churns, but I assure you this method is so much easier.

All you need to make butter is a food processor (or a blender can work as well), cream and some water. You also need about 10-15 minutes. I’m not kidding. It’s that easy.

I have also tested this recipe with standard grocery store cream and it works every bit as well, but it does yield slightly less butter as there are fewer cream solids in the overall product.

So let’s get started.

Equipment you’ll need:

 

    • Food Processor

 

    • Measuring Cup for Water

 

    • Fine Mesh Sieve

 

    • Butter Muslin * optional but super helpful

 

    • Spatula

Ingredients:

 

3-½ Cups Whole Cream

2 Tablespoons Filtered Water (regular water will work, but use your fridge water if you have a filter)

2 Teaspoons Salt *optional

Steps for Recipe:

 

(see Notes)

  1. Pour the cream into the Food Processor

2.  Run for 4-6 minutes, until the solids separate from the liquid (You’ve just made butter and buttermilk)

3.  Drain solids in a fine mesh strainer

4.  Place back into Food Processor

5.  Add Cold, Filtered Water

6.  Run for another 1-2 minutes

7.  Drain solids in strainer or using Butter Muslin

8.  Place in bowl and add Salt, if desired

9.  Shape the butter into a block or roll and store it in the fridge until ready to use

Tips

Watch to see when the butter separates from the liquid in your food processor. You don’t need to overmix. I usually achieve butter at 4 to 4-½ minutes in the food processor. Some creams will take closer to the 6 minute mark.

You can knead the butter at the end, or when adding salt, to work out any additional liquid that may still be in your butter. 

If you leave your butter out and liquids start to form, simply pour it off. There’s no harm either way, but aesthetically you may want to remove it.

Storage

Butter can be stored in the refrigerator for at least one week. I store mine in a glass container with an airtight lid and mine stays fresh for closer to a month (if we don’t eat it all before then!)

Butter can be stored in the freezer for a few months - if you can wait that long!

Benefits

Making butter at home is a simple and rewarding process that can result in a delicious and nutritious product that you can enjoy with your meals. Whether you're a seasoned home cook or just starting out, making your own butter can be a fun and satisfying experience that allows you to connect with your food in a deeper way. 

There are several things that are so worth the time and effort to make yourself. Butter is definitely one of them. Use the best cream you can afford. If you want to save it for special meals or occasions, it stores well in the freezer. In a future post, I will show you how to take the butter and make it into some Flavor-full Compound Butters.

 So let’s consider all of the benefits of making butter at home, including its freshness, control over ingredients, health benefits, cost-effectiveness, and fun factor.

Freshness: One of the primary benefits of making butter at home is its freshness. Store-bought butter is often made from cream that has been pasteurized, homogenized, and shipped long distances, which can result in a less fresh and less flavorful product. When you make your own butter, you can use fresh cream that has not been pasteurized or homogenized, resulting in a delicious and fresh-tasting product that can't be matched by store-bought butter. Additionally, making butter at home allows you to use cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you.

Control over ingredients: When you make your own butter, you have complete control over the ingredients you use. You can choose to use high-quality cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you. You can also add your own flavors and seasonings to create a unique and personalized taste. For example, you can add herbs, spices, or even honey to your butter to create a flavored butter that can be used in a variety of dishes.

Health benefits: Grass-fed butter is a good source of healthy fats and nutrients, such as vitamin K2, which is important for bone and heart health. When you make your own butter using grass-fed cream, you can be sure that you are getting a high-quality product that is not only delicious but also good for you. In addition, making your own butter at home allows you to control the amount of salt and other additives that are added to the butter, which can help to reduce your overall sodium intake.

Cost-effective: Making your own butter can be a cost-effective alternative to buying high-quality butter at the grocery store, especially if you have access to fresh cream at a reasonable price. While it may seem daunting to make your own butter, it is actually quite simple and requires only a few ingredients and a bit of time. Plus, the end result is a delicious and nutritious product that can be used in a variety of dishes, from baked goods to savory dishes.

Fun and satisfying: Making butter from scratch can be a fun and satisfying experience that allows you to connect with your food in a deeper way. It's a great activity to do with friends or family, and the end result is a delicious and nutritious product that you can enjoy. 

It doesn't take long at all, and making butter can definitely uplevel your Flavor game. I absolutely make my own butter every few weeks to make sure I always have some on hand.

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Grilled New York Strip with Herb Compound Butter and Napa Cabernet Sauvignon

 

 

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Post Created:  Jan 6, 2023