An Organic Argentine Cabernet Sauvignon

Argentina Wine Map

The Zuccardi family are major Argentine winemakers, in fact they have the largest family-owned winery in Argentina with about 1400 acres (about 560 hectares) under cultivation in the Mendoza region at the foot of the Andes Mountains. They produce the well-known and often popular fuZion wines that we have reviewed in our weekly column on bargain wines. Mendoza is the wine-producing heartland of Argentina. And some say that the region’s best grape is Cabernet Sauvignon.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Santa Julia Orgánica Cabernet Sauvignon 2008 13.5% alcohol about $11.50

Let’s start by quoting the marketing materials. Description : Our Quality Assurance Laboratory has determined this wine contains 14 mg/L of free sulphur. Tasting Note : Santa Julia Organica Cabernet Sauvignon 2008 was harvested almost exactly a year ago this week. Dark red in color, it's redolent with blackcurrants and black cherries, with a little spice in there as well. Well-balanced, and easy-drinking ... (Peter Homer, Chichester Observer (UK), April 7, 2009) And now for my review.

At the first sips the wine was mouth-filling but fairly short and almost sweet. Its first pairing was with a commercial honey and garlic chicken breast accompanied by rice and a Moroccan-style tomato and garlic salsa. The wine showed dark fruits but seemed to be lacking acidity. There was tobacco in the background and the tannins were mellow. With the acidic salsa flattened the tannins and muted the wine’s plums.

The next meal consisted of a slow-cooked beef stew. The Cabernet Sauvignon showed some black plums but seemed weak. There were spices in the background. When I added some powerful green jalapeno pepper sauce the wine picked up strength to handle the hot spices.

My final meal involved a boxed eggplant parmiagana slathered with grated parmesan cheese. The wine tasted of chocolate and was somewhat sweet. It had almost no tannins.

I ended the bottle with two local cheeses. With a yellow cheddar the Cabernet Sauvignon was chewy and dark, but its tannins were light. This combination was quite pleasant. With a stronger tasting asiago cheese the wine retained some of its power but was shorter.

Final verdict. I don’t think I’ll buy this wine again. It was quite a good price for an organic wine but wasn’t consistent. I think it’s the lack of acidity that convinced me to stay away.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine websites include
www.theworldwidewine.com    and    http://www.wineinyourdiet.com

Visit his website devoted to Italian travel www.travelitalytravel.com

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