Legendary winemaker Chris Carpenter (Cardinale, Lokoya, Hickinbotham, La Jota, and Mt. Brave) joins us today to tell us why Mt. Brave Cabernet Sauvignon is the perfect pairing for beef tenderloin!
We also talk all things Mount Veeder and discuss the differences in mountain versus valley floor grapes.
Why the Pairing Works:
- Mt. Brave has a brightness and acidity that pair beautifully with the fatty richness of tenderloin
- The blue fruits, violets, and acid in Mt. Brave make the perfect contrast to the savory, fatty, and weighty texture of tenderloin
- The tannins of this wine are curved and don't need as much cellar time or decanting
What Makes this Cabernet Special:
- Chris's specialty is mountain fruit from the Napa Valley, which tends to have more minerality than valley fruit. Mt. Brave is made from Mount Veeder fruit and can live in a cellar for years but is also ready to drink now
- Compared to some of his other projects, Chris makes Mt. Brave to be a mountain wine with softer tannins, meaning a Somm or consumer could serve it immediately, tableside without cellaring
- Mt. Brave and parent company Jackson Family have invested in creating sustainability in Napa, Sonoma, and all of California. The Napa properties are organic and regenerative. Agriculture produces 30% of the carbon load to the world, so Chris & Jackson Family believe that viticulture must be the leader in carbon reductions
Chris's Last Supper: 16 inch pepperoni pizza from Renaldi's and a 9 liter Guinness
Song Pairing: Sympathy for the Devil
Learn more here: https://www.mtbravewines.com/
Instagram: https://www.instagram.com/mtbravewines/
