White Cabernet Sauvignon, what is it?

WINE TALK
1

Some non-wine-geek friends gave me a bottle of 2013 Wilson Creek White Cabernet Sauvignon (Temecula, Ca.). I know Wilson Creek winery, but what the heck is White Cabernet? Do I drink it cold like a white or warmer like a red?

Oh, I have no expectations of grandeur given the producer, but it was a gift and I’ll enjoy it regardless as it was the thought that counts.

2

It’s like white zin, only made with cab.

3

I could be completely wrong here, but I believe most “white ports” (or at least the real ones coming from Oporto) are produced from a white grape and/or various white grape varieties. As to whether that wine is a gentle pressing of actual Cabernet or something else, I have no clue. Hopefully those more knowledgable than me can provide us with a definitive answer as I’ve always wanted to know.

[cheers.gif]

image.jpg

4

Its a blush wine, as Lonny says. It will be quite sweet if similar Temecula winery offerings are a guide. Once had a white merlot while wine tasting with family. Not my thing, but my Mom loved it :slight_smile:

5

+1, it’s just juice bled off before it has much contact time with the skins.

6

[shock.gif]

7

My question wouldn’t be ‘what is it?’… mine would be ‘WHY is it???’.

8

No clue, but my best friend and I bought mags of white Merlot in college. Clearance rack for like $3. Worth about $2. The clearance Franzia sangria in the box for $6 was a much better buy. :wink:

9

Ok, thanks.

Will report back when I open it, which may be later today.

10

Mark,
White Port from the Douro is made from white grapes.

11

Because it is Temecula which is in the desert and most of the “serious” wine it produces is meh.

12

The Massandra Winery in Crimea made a White Port of Cabernet Sauvignon in the 1930’s and 1940’s. They bled the juice with minimal skin contact to make the wine. I had the 1947 earlier this year and it was one of the greatest wines of my life.

13

I think when you said Temecula, you lost 98% of the serious audience.

14

Seems like a perfectly good use of Cabernet saignee juice to me. The first WhiteCabernet I know of is a Sterling WhiteCab from the early-mid '70’s made by the great RicForman from saignee juice. Lean/austere/herbal and not very attractive. Don’t think Cab makes a good White wine.
Tom

15

Yep, Tom, I agree (as usual) . . .

That said, I do believe that cab can make a decent ‘blush’ wine as long as it’s not overcropped and as long as the ‘green’ elements aren’t there. There’s a local winery that makes one - and I helped make it this year. Direct to press and so it can just a hint of color. Not bad - wish it had more acid but a decent food blush . . .

Have no idea of the Wilson Creek one directly, but I do know the winery has, at least in the past, veered towards making their wines in a crowd friendly off dry style . . .

Therefore, approach cautiously, drink it cold, and perhaps have with some spicy Asian food.

Cheers!

16

Cathy Corison makes a ‘Blush’ Cabernet, though I’m not sure if it is sold. I tasted it at the winery this summer and thought it was interesting. Despite being light in color, it still has some serious tannins.

17

I know nothing about white CS but it’s a nice and thoughtful gift. It’s not the usual non-wine person gift.

18

So I cracked it open last night, served well chilled. It’s a very light shade of pink more so than white. Semi-dry, some herbal, and strawberries that had an almost artificial like component to it. Not a lot of structure and with a short finish. Came off as more of a Rose than a white wine. Drinkable but after two glasses it was time to move on.