Why is Paso Robles Cabernet Sauvignon so good? It's a combination of winemaking finesse and a perfect climate for this grape.
The land was cheaper back in the 1980s, and the demand for Cabernet Sauvignon was high. This led to the initial wine boom in Paso Robles to focus on Cabernet Sauvignon and other Bordeaux-origin varieties.
We learned from this period that something special was happening to Cabernet Sauvignon in Paso Robles. The wines were richer, darker, and bolder than you might find in many Napa Valley counterparts.
Paso Robles Cabernet Sauvignon Tasting Notes
Expect rich, sweet, berry flavors of blueberry and black currant liqueur (cassis), floral, minty notes, whiffs of crushed gravel, and black peppercorn. You can also find a few producers who make a more jammy style with more berry, vanilla, chocolate, and cedar-like notes.
On the palate, a high-quality Paso Robles Cabernet Sauvignon is one of the boldest options. It has all the things: high tannin, full-body, lots of acidity, and high alcohol to fill your palate. The finish can last as long as a minute.
Pairing Food with Cabernet Sauvignon
You don't necessarily need to eat anything with a big, fruity, high-alcohol wine like Paso Robles Cabernet Sauvignon - it's an ideal cocktail wine.
However, if you need to eat, look to the classics for your answer. Cabernet Sauvignon pairs excellently with rich meats like steaks and pork shoulder. Pairing with black pepper, umami from mushrooms or chimichurri (to elevate the wine's minty tones) creates great contrasts against this wine.