Sunday, June 22, 2014

Wine Review: The Taste of Luxury Cabernet Sauvignon by Chateau Ste. Michelle

Chateau Ste Michelle Cabernet Sauvignon is a smooth and dry red wine that is robust with its blackberry and black cherry flavors. Ripe aroma permeates the glass with quick legs that still offer a soft aftertaste. Dark red color represents ripe fruits and growing style. It is a red wine blend offering a unique taste of 80% Cabernet Sauvignon, 10% Merlot, 4% Syrah, 2% Malbec,2% Petit Verdot, and 2% Mourv. 

Cabernet Savignon is a strong tasting wine that doesn’t go well with light tasting dishes. Using heavy protein and fat dishes like steak, buffalo, pheasant, and duck pair well (1). The higher levels of tannin require more of a coating on the back of the tongue to balance out the taste. It is not a wine recommended for salads or sushi. 

Chateau Ste Michelle is a Washington winery starting at the end of prohibition from the Seattle lumber baron Fredrick Stimson. They use old world techniques blended with modern innovation to create a higher quality product. 

When it comes to red wine there is some bias as red wine drinkers are a finicky crew. According to a study by Kyle Peterson in the American Economist red wine drinkers rate their tasting experience les favorably when they are told it is inexpensive while a hybrid grape variety has no impact on their perceptions (2014). No one needs to tell your guest about its affordable price.

Chateau Ste Michelle Cabernet Sauvignon may not be expensive but it does have a taste that compares to higher priced varieties. Retailing for around $14 it provides value beyond its cost (2). A great wine for parties, events, and dinner table use. The taste was strong and makes a repurchase more likely. This is a wine for those who want a little class without having to break the bank. Chateau Ste. Michelle wines are offered in major outlets and their website.

Pertson, K. (2014). The snob effect of red wine: estimating consumer bias in experimental blind wine tastings. American Economist, 59 (1).

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