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Red Diamond Cabernet Sauvignon 2011
Tomato-based sauces, such as Bolognese Puttanesca sauce, are a great match for Cabernet Sauvignon - the sharp flavors of the tomatoes balances the acidity of the wine. Chinese cuisine such as peking duck, mu shu pork, or braised soy pork have high fat levels and slightly sweet hoisin or soy flavors that bring out the fruit flavors in the wine. Rich and intensely flavored foods soften the tannins of Cab. Go with grilled meats or braised dishes like lamb shanks or pot roast. Also a great match for strongly flavored cheeses.
Since then, Red Diamond has released three additional wines: Chardonnay, Cabernet and Shiraz. Each wine exhibits enticing flavors truly representative of the grape varietal.
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.
Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.