Cabernet Sauvignon. Bottling Special Vineyard Designation

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1 Cabernet Sauvignon 20 The cabernet sauvignon survey was sent to 186 vineyards and/or wineries. Seventy-four returned the survey for a response rate of 39 percent. Bottling Special Vineyard Designation The two most frequently reported bottling/special vineyard designations were Napa Valley ("Napa Valley", "1991 Napa Valley," and "1992 Napa Valley") (24.4%) and Estate (18.9%). The other bottling/special vineyards that were reported more than once are listed in the following figure. (In each of the following diagrams, throughout this report, the first number following each specific bar graph is the percentage and the second number is the actual number of respondents who selected that answer of the question).

2 21 Varietal Blend The most frequently used varietal blend was 100 percent cabernet sauvignon with 36.5 percent of the wineries reporting this percentage. Only 2 of the wineries reported not using some percentage of cabernet sauvignon. The other wineries reported using between 61 and 100 percent cabernet sauvignon. The varietal blend reported by two or more of the wineries are listed in the following figure. Wholesale Price The median or average wholesale price reported by the wineries is $ The most frequently reported wholesale prices were between $10.00 and $ Prices ranged from $6.00 to $ Replies Average Price: Mean Median Minimum Maximum

3 The wholesale prices reported more than once by the wineries are listed in the following figure. 22

4 23 Vinification Techniques The three most common vinification techniques among the cabernet sauvignon wineries were barrel aged, malolactic fermentation, and tank fermented. Each of these three techniques were reported by over three-quarters of the wineries. The other vinification techniques reported by more than one winery are reported in the following figure.

5 24 Type of Oak Used The primary choice of oak used for aging was French (35.1%). The second most used oak was French and American (28.4%). Almost 19 percent of the other wineries reported some combination of French and other type of oak being used.

6 25 Percentage of New Oak The median or average amount of new oak used was 30 percent. Only 6.8 percent aged their wines in 100 percent new oak. The various percentages of new oak used for aging cabernet sauvignon are pictured in the following figure. Average Percentage of New Oak Replies Percentage of New Oak: Mean Median Minimum Maximum

7 26 Optimum Window of Drinkability The optimum window of drinkability for 44.6 percent of the cabernet sauvignons was between 5 and 10 years. The 4 to 5 year period was reported by 27 percent of the respondents and over 11 years by 21.6 percent. Over two-thirds of the wineries felt the optimum window of drinkability for their wines was five or more years.

8 27 Palate/Mouth Feel - Weight Most wineries (75.7%) described their cabernet sauvignon as full-bodied in regard to its weight. A distant second was medium-bodied with 24.3 percent of the cabernet sauvignons being described as this weight.

9 28 Palate/Mouth Feel - Softness Between 40 and 50 percent of the wineries felt that their cabernet sauvignons softness would be described as round (48.6%), accessible (43.2%), and velvety (40.5%). The fourth most common reported softness was silky (18.9%).

10 29 Palate/Mouth Feel - Ripeness There were more variations on how the wineries described their cabernet sauvignons in regards to ripeness. The six most reported ripeness characteristics were: succulent (32.4%), fleshy (29.7%), juicy (27%), fat (20.3%), plump (17.6%) and plush (12.2%).

11 30 Palate/Mouth Feel - Firmness Over 50 percent of the wineries described their cabernet sauvignons' firmness as the following four: layered (67.6%), rich (64.9%), complex (60.8%), and concentrated (55.4%).

12 31 Aromas - Fruit: Berry Between one-third and one-half of the wineries felt that their cabernet sauvignons had berry fruit aroma: cassis (50%), blackberry (41.9%), and black currants (36.5%).

13 32 Aromas - Fruit: Tree Fruit Almost two-thirds of the wineries described their wine as having a black cherry tree fruit aroma (63.5%). None of the wineries reported that their cabernet sauvignons had a candied fruit aroma.

14 33 Aromas - Vegetative (Fresh, Canned/Cooked or Dried) Not many of the wineries reported their wines as having a vegetative aroma. Of the vegetative aromas the most reported was tobacco (24%). Vegetative: Fresh Vegetative: Canned/Cooked There were no responses to the Canned/Cooked questions. Vegetative: Dried

15 34 Aromas - Caramelized The most common caramelized aroma for the cabernet sauvignons was chocolate (33.8%).

16 35 Aromas - Woody Between a quarter and a third of the wineries reported woody aromas consisting of: vanilla (33.8%), toasty oak (31.1%), sweet oak (28.4%), and plain oak (24.3%).

17 36 Aromas - Spicy Over 25 percent of the cabernet sauvignon makers reported that their wines had a spicy (27%) or oaky spice (25.7%) aroma.

18 37 Aromas - Other The following aromas were reported by less than 18 percent of the cabernet sauvignon manufacturers.

19 38 Recommended Food Type The overwhelming food selected to marry cabernet sauvignon was beef (87.8%). Poultry though came in second with 67.6 percent of the wineries recommending it with their cabernet sauvignon.

20 39 Cooking Method: Beef Grilling and roasting were tied as the most preferred method of cooking the beef with 75.7 percent of the wineries indicating these two methods.

21 40 Cooking Method: Poultry The two most recommended methods for preparing poultry by the wineries were roasted (52.7%) and grilled (43.2%).

22 41 Cooking Method: Fish and Seafood Only 20 percent of the wineries recommended fish or seafood with their cabernet sauvignon. Most of those recommended that the fish or seafood be grilled.

23 42 Spices Recommended Black pepper was the spice preferred by the cabernet sauvignon wineries in the preparation of food. Almost two-thirds of the wineries preferred black pepper for beef preparation (63.5%), 40.5 percent in poultry preparation, and 12.2 percent in fish and seafood dishes. The next two highest preferred spices for all three food groups were mustard and white pepper. Mustard was preferred by 31.1 percent of the wineries for beef spices and white pepper by 27 percent. White pepper (29.7%) and mustard (28.4%) were also highly preferred by them for poultry dishes. Fish and seafood (the least preferred dishes) also had white pepper (12.2%) and mustard (10.8%) as the preferred spices for those items. Allspice Anise Caraway Seed Cardamon Seed Celery Seed Chili Powder Cinnamon Cumin Seed Curry Powder Fennel Seed Ginger Mace Mustard Nutmeg Paprika Pepper-Black Pepper-White Tumeric Other No Answer

24 43 Herbs Recommended The most preferred herb was rosemary. It was preferred by 52.7 percent of the wineries for beef dishes, 45.9 percent for poultry dishes, and 9.5 percent for fish and seafood items. Four additional herbs preferred by at least twenty percent of the wineries for both beef and poultry dishes were thyme, sage, oregano, and parsley. Rosemary Thyme Sage Oregano Parsley Basil Bay Leaf Marjoram Savory Lavender Tarragon Other No Answer

25 44 Sauces Recommended The most preferred sauces for the food groups and cabernet sauvignon wines were mushroom, demi glace, pepper, and onion. A mushroom sauce was preferred by 62.2 percent of the wineries for beef, 41.9 percent for poultry, and 10.8 percent for fish/seafood dishes. Pepper was the choice for 39.2 percent of the respondents for beef, 29.7 percent for poultry, and 13.5 percent for fish/seafood dishes. The second highest preferred sauce for beef dishes was a demi glaze (51.4%) and Madeira (31.1%) for poultry items. Additional sauces preferred for beef selections were: onion (37.8%), bernaise (32.4%), Madeira (31.1%), mustard (31.1%), tomato (29.7%) and tarragon (20.3%). Other sauces recommended for poultry dishes were: tomato (25.7%), mustard (23%), and onion (20.3%). Mushroom Demi Glace Pepper Onion Bearnaise Madeira Mustard Tomato Tarragon Curry Butter Vinaigrette Caper Hollandaise Mayonnaise Mornay Remoulade Cabernet Reduction Other No Answer

26 45 Spices, Herbs, and Sauces for Other Food Types The six most preferred spices, herbs, and sauces for food items other than beef, poultry, and fish/seafood recommended by the cabernet sauvignon wineries are pictured in the next three figures.

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