I paired this with well-seasoned red potatoes, green beans, and grilled tri-tip. The seasonings really played well with this Cab. Due to the rich tannins this wine, it does better with food than without. Then again, if you’re anything like me you’ll pound it without food. Yes, I said pound.
So here’s where things get interesting. Since I am relatively new to Wente Vineyards I started looking into them. In 1883, C.H. Wente bought 48 acres in Livermore Valley and 130 years later it is still family owned and operated. Talk about history. Of course, they have grown over the years and now have a restaurant as well as a golf course and grill to enjoy. Book my vacation!
As if all this doesn’t make them cool enough, they are also committed to sustainable farming practices and the well-being of their employees and the community. They started a program called Farming for the Future which is a system of practices that enhances the vitality of the soils, creates a balanced, sustainable ecology, minimizes water use and reduces non-organic wastes.
I’m really impressed with all that they have going on and their commitment to being good stewards of the land. Cheers to the Wente family and I look forward to getting to know them better! Mostly by drinking their wine… a lot.