It’s Wine Time: Cabernet Sauvignon

The Cowichan Valley – lush landscapes, spectacular seascapes, and most recently, renowned for its burgeoning wine industry. While traditionally not associated with grape cultivation due to its cooler climate, Cowichan Valley has been making waves in recent years, particularly with its production of Cabernet Sauvignon, a grape variety celebrated globally for its bold flavours and rich character. It’s no wonder it’s the most popular red wine in the world.

The Emergence of Cowichan Valley Wine

The wine industry in the Cowichan Valley traces its roots back to the 1970s when pioneering viticulturists recognized the region’s potential for grape cultivation. Despite initial reservations due to its cool, maritime climate, innovative techniques and dedication paved the way for success. Today, the Cowichan Valley stands as one of Canada’s premier wine regions, celebrated for its cool-climate varietals that exhibit distinctive terroir-driven characteristics.

As the story of Cabernet Sauvignon in Cowichan Valley unfolds, it becomes clear that this region is not merely producing wines; it is crafting experiences, fostering connections, and shaping the narrative of Canadian winemaking. With each sip of Cowichan Valley Cabernet Sauvignon, one can taste the dedication of the winemakers, feel the influence of the terroir, and sense the vibrancy of the local community.

Cabernet Sauvignon: A Tale of Adaptation

Typically associated with the warmer regions of Bordeaux and the Napa Valley, Cabernet Sauvignon might seem an unlikely candidate for the Cowichan Valley’s cooler climate. However, winemakers here have embraced the challenge, employing meticulous vineyard management practices and modern viticultural techniques to coax the best out of this noble grape.

The unique microclimates within the Valley offer a range of growing conditions, allowing winemakers to experiment with different clones, rootstocks, and vineyard management techniques to coax the best expression of the grape from their terroir. Sustainable viticultural practices, including organic and biodynamic methods, are increasingly embraced, as wineries strive to preserve the natural balance of the land and minimize their environmental footprint.

The result? Cabernet Sauvignon wines that exude elegance, showcasing a unique expression of the region’s terroir.

Terroir and Flavour Profile

The terroir of Cowichan Valley, characterized by its maritime influence, gravelly soils, and moderate temperatures, imparts distinct nuances to the Cabernet Sauvignon produced here. Moderated by the nearby Pacific Ocean and sheltered by the Vancouver Island Range, the Valley provides an ideal environment for cultivating Cabernet Sauvignon grapes that ripen slowly and develop complex flavours while retaining crucial acidity. Cool nights and warm days foster optimal flavour development producing Cabernet Sauvignon wines that boast a balance of ripe fruit flavours, firm tannins, and vibrant acidity, often accompanied by notes of blackcurrant, plum, cedar, and subtle herb-like quality.

Harvest Time

As harvest approaches, anticipation builds among winemakers and viticulturists alike. The careful monitoring of sugar levels, acidity, and ripeness guides the decision to pick, ensuring that the grapes are harvested at the peak of their flavour development. Hand harvesting is preferred, allowing for the selective picking of grapes and minimizing damage to the delicate clusters.

In the winery, the transformation from grape to wine begins with gentle destemming and crushing, followed by fermentation in stainless steel tanks or oak barrels. Temperature control is paramount, as winemakers seek to preserve the delicate aromas and flavours of the Cabernet Sauvignon grapes. Extended soaking and softening of the grapes allows for optimal extraction of colour, tannins, and flavour compounds, imparting structure and complexity to the wine.

After fermentation, the wine is transferred to oak barrels for aging, where it gradually integrates oak flavours and textures while further developing its bouquet and palate. French and American oak are commonly used, each contributing distinct nuances to the final wine. Winemakers carefully monitor the aging process, periodically tasting and assessing the wine to determine the optimal time for bottling.

The release of a Cowichan Valley Cabernet Sauvignon is cause for celebration, the result of years of meticulous effort and unwavering dedication. The wine speaks of its origins, with aromas of ripe blackcurrants, cedar, and graphite, underscored by hints of tobacco and violet. On the palate, it displays a harmonious balance of fruit, acidity, and tannins, with a lingering finish that invites contemplation.

Exploring Cowichan Valley’s Wineries

A journey through Cowichan Valley’s wineries offers a fascinating glimpse into the region’s winemaking. Here are a couple of wineries known for their production of Cabernet Sauvignon in the Valley:

1. Blue Grouse Estate Winery: This pioneer of the Valley’s wine scene is known for their Pinot Noir and Ortega, but they also produce a limited quantity of Cabernet Sauvignon. Their Cabernet Sauvignon reflects the region’s unique terroir with a focus on balance, structure, and complexity.
2. Enrico Winery: This family-owned boutique winery, is another notable producer of Cabernet Sauvignon in the Cowichan Valley. They are known for their small-batch, handcrafted wines made from estate-grown grapes. Their Cabernet Sauvignon showcases the rich fruit flavours of the grape and reflects the influence of the Valley’s maritime climate.

The tale of Cabernet Sauvignon in the Cowichan Valley is a testament to the power of passion, perseverance, and the undeniable influence of terroir. It is a story of innovation in the face of challenges and of the enduring spirit of a community united by a shared love for exceptional wine. As the region continues to carve out its place in the world of wine, one thing is certain – the journey of Cabernet Sauvignon in this remarkable region is only just beginning.

Mulling It Over: A Deep Dive into Mulled Wine

As the days grow shorter and the chill of autumn sets in throughout the Cowichan Valley, there’s no better way to embrace the season than by indulging in a steaming, aromatic glass of mulled wine. This timeless beverage, steeped in tradition and history, has been warming hearts and souls for centuries.

A Journey Through Time and Tradition

The origins of mulled wine can be traced back to ancient times when spices and herbs were used not only for their flavour but also for their medicinal properties. The concept of warming wine with spices and herbs, combined with the warming effects of alcohol, became a practice that spanned cultures and centuries.

The Renaissance and “Hippocras”

During the Renaissance, mulled wine was often referred to as “hippocras,” a nod to the ancient Greek physician Hippocrates, who was a proponent of using spices and herbs for their health benefits. Hailing from the 14th and 15th centuries, recipes for hippocras often included an array of ingredients like cinnamon, cloves, ginger, and grains of paradise. The wine was warmed and then infused with these spices, making it a potent and flavourful concoction.

Victorian England

The Victorian era in England was a time when mulled wine experienced a resurgence in popularity. The British had a penchant for throwing elaborate holiday parties, and mulled wine became an integral part of these celebrations. It was often served as a warm, comforting drink on festive occasions. The spices added to the wine were seen as a way to enhance the flavour and fragrance of the wine while keeping the drinkers warm and cheerful.

Today

Today, mulled wine is still cherished and enjoyed, with various adaptations that reflect regional and personal preferences. Recipes often include a base of red wine, which is warmed and infused with a variety of spices, citrus fruits, and sweeteners. While the core ingredients remain similar, the specific spices and flavors can vary widely, allowing for a creative twist on this classic beverage.

The Taste of Tradition

Want to try it out? Here’s what you’ll need:

1. Red Wine: To start, choose a good-quality, dry red wine as the base. Cowichan Valley varietals like Cabernet Sauvignon, Merlot, or Shiraz are good choices.
2. Spices: Be creative! Although common spices include cinnamon sticks, whole cloves, star anise, and nutmeg, some recipes also call for cardamom pods, allspice berries, or even black peppercorns.
3. Citrus: Orange and lemon slices or peels are often used to add a bright, citrusy note to the mix.
4. Sweetener: Sweeten your mulled wine with sugar, honey, or maple syrup. Use as much or as little sweeter as you like.
5. Optional Spirits: Some recipes incorporate a splash of brandy, rum, or even orange liqueur to add depth and complexity.
6. Extras: You can customize your mulled wine with additional ingredients like vanilla extract, dried fruit, or a dash of apple cider.

Now Begin!

1. Pour the red wine into a large, heavy-bottomed pot. You can adjust the quantity depending on the number of servings you desire.
2. Add the spices, citrus slices or peels, and sweetener to the wine. The quantity of each ingredient depends on your preference, but a common ratio might be 2-3 cinnamon sticks, 6-8 whole cloves, and 1-2 citrus fruits.
3. Gently warm the mixture over low to medium heat. Be cautious not to bring it to a boil, as boiling can evaporate the alcohol and affect the flavor.
4. Let the wine simmer and infuse with the spices for at least 20-30 minutes, allowing the flavors to meld. Stir occasionally to keep the ingredients equally distributed.
5. If you wish to include spirits, add them a few minutes before serving, ensuring they are well incorporated.
6. Taste the mulled wine and adjust the sweetness or spice levels to your liking. If you desire a sweeter taste, add more sweetener. If you’d like more spice, you can steep the mixture for a longer period.
7. Strain the mulled wine into glasses or mugs, garnish with a fresh cinnamon stick or a slice of citrus, and serve while it’s still warm.

Cultural Variations

While its exact origins are difficult to pinpoint, mulled wine is known by various names in different countries. Try these out:

1. Glühwein (Germany): German Glühwein is typically made with red wine, sugar, and a blend of spices like cinnamon, cloves, and star anise. Served at German Christmas markets, it is usually garnished with a slice of orange.
2. Vin Chaud (France): French vin chaud leans more towards the addition of orange zest, which provides a citrusy twist. It’s perfect with a side of roasted chestnuts.
3. Glögg (Scandinavia): Scandinavian glögg incorporates additional elements like almonds and raisins. It is sometimes made with aquavit, a Scandinavian spirit.

Add a Little Something Extra

Mulled wine pairs wonderfully with an array of fall and winter dishes. Consider serving it with:

• Cheese Platter: A selection of cheeses, such as brie, cheddar, and blue cheese, complements the rich, spiced flavours of mulled wine.
• Roasted Nuts: The warm, earthy notes of mulled wine harmonize beautifully with the crunchy, nutty goodness of roasted nuts.
• Desserts: Serve alongside apple pie, gingerbread, or any dessert with warm spices to create a delightful pairing.
• Savoury Bites: No sweet tooth? Mulled wine is yummy with roasted meats, hearty stews, or even a charcuterie board.

This autumn and winter, enjoy a feast for the senses. Feel the warmth of the wine, breathe in the aromas, and savour the rich flavours of mulled wine on your tongue.