Wednesday, November 17, 2010

{ 2006 Sequum Cabernet Sauvignon + Food Pairing Tips }

Do you ever have one of those wines, that you just say – wow? They stand out like a sore thumb and leave an impression on your palate that leaves you pondering and wanting more. The 2006 Sequum Cabernet Sauvignon is one such wine. Sequum (pronounced SEE-kwam) is a geological term for a vertical sequence or layer of soil.

The owner is Paul Skinner, who is a soil scientist with a Ph.D. from University of Davis, California is one of the most influential presences in Napa Valley. He is the President of Terra Spase, which he formed in 1994 to offer GIS consulting services to vineyard owners and wineries. His client list is impressive and includes such well-known vintners as: Pride, Caymus, Colgin, Kistler, Harlan Estates, Staglin and Peter Michael.

The wine is named Sequum Cabernet Sauvignon Four Soil Melange Napa Valley since it is a blend of grapes from four distinct soils – Ailen, Bale, Bressa and Contina. The result is a bold and opulent wine with savory flavors and abundant tannins. Beyond the beautiful label, is a medium-intensity red color and aromas of ripe berry, kirsch and raspberry that intermingle with hints of rich tea, chocolate and subtle spice tones. This lush wine introduces the palate to significant dried cherry and earthy tones characteristic of Cabernet Sauvignon. It is aged in 50% French Oak barrels to enhance the hint of vanilla and nutty flavors. Indications of cedar and cigar flavors add to the complexity of this brilliant wine, which can keep for 6 to 8 years for maximum enjoyment.

Cabernet Sauvignon is an assertive and confident wine that can certainly overwhelm light and subtle dishes. Since this wine has high tannin and oak flavors along with a higher alcohol level, food style plays an important role is gaining the best pairing. In most cases, stick to matching the weight (alcohol and body) to the heaviness of the food. When paired with fattier foods, such as steak or fettuccine alfredo, the tannins are neutralized, allowing the fruits to become more noticeable. As cabernet ages, the tannins lessen, more subtle and bitter dishes will pair well. Other great pairings are red meats, flavorful and heartier pasta, lamb, strong flavored cheese and dark chocolate.

If you enjoy a long finish that leaves you wanting more and is not produced or sold to the masses, then try Sequum Cabernet Sauvignon. You will not be disappointed, I promise.


  1. Sounds absolutely divine!! I've forwarded your post to our purchasing dept, my husband :)

  2. Great post. Thanks so much for the info on this Cabernet. It sounds terrific, I'll have to look for.


  3. This sounds like a really special wine "find." Recently (well a little over a year ago) I had a sommelier at a small wine bar "turn me on" to a Black Kite Pinot. That was momentous. For years I just hadn't been that enthused with wine, but now....! Can't wait to check this one out.

  4. I love your descriptions of wine. I've never heard of a soil specialist, but I can imagine why one is needed in making wine. Michael Pollan talks about the complexity of dirt in his book Ominover's Dilemma. It's amazing!

  5. You do such an excellent job describing wines. I wouldn't know where to begin, yet when I read your posts, I'm always transported! There is so much about winemaking and drinking that I need to learn! Thank you for sharing. I hope you have a wonderful Friday night!

  6. Wonderful write up...this is a great wine, and your descriptive reference's are perfect :)


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