Cabernet, hands down. Cabs are big, bold, more complex, and have more flavors than any other wine.
I find Pinots too light, almost like they are missing something. Thats why when I have a pinot it is always paired with food. Cab can stand on its own.
I am admitedly no wine snob, but I like a good cabernet myself. So many flavors, a little spice, yet smooth. Just so palate pleasing. When I first started drinking wine years back I had a good friend of mine warn me to stick with the cheaper versions if I was pleased as I would never go back if I stepped up to the higher quality, and the habit can be expensive….I didn’t listen………….
Pinot Noir makes for a great movie. Sideways and Paul Giamatti opened up the world of Pinot Noir to many a red wine lover.
Pinot Noir is more complex than Cabernet and is certainly the underdog of the two wines.
Pinot all the way–from Anderson Valley or Oregon, please. And actually, I love Pinot for the reasons the other two posters prefer Cab: I find it more complex and that it can stand on its own. Can is too big and too high in alcohol for me to enjoy it just by itself. And if we’re talking complexity, Pinot has to win, hands down. Now, since it’s lighter in body, finding the nuance takes a bit of practice. It doesn’t smack you upside the head like a Cab. But that’s why I like it–it’s not easy.
I was reading of a former 80′s rock star (British) who has become a arch conservative. “Enough is enough,our society is a torn fabric with 16 year old pregnant girls and gangs everywhere”..”We need to have mandatory 5 years for carrying a knife and 10 years for a gun” “Build as many prisons as it takes”. Isn’t that funny how one country’s arch conservatives idea of fighting crime can be so anti-gun,while having that same sentiment of lock ‘em all up?
Pinot, definitely. Easily my favorite wine. The complexity in Cab can feel like avant garde art to me: I don’t understand what they’re trying to do. Pinot, to me, is equally complex yet more straightforward. There are as many intricacies and subtleties, but it let’s you know what you should be tasting. I love the spiciness found in a good Pinot. And it pairs with food incredibly.
Is this a trick question?
How good is a Cab with Rack of Lamb, or a Pinot with a grilled filet? To my taste, “not very”.
Now pair the lamb with a Merry Edwards Pinot, or the beef with a big Silver Oak Cab, and we’ve got something really good going on (of course, those are just two selections from the incredible wealth of bottling available right in our back yard (are we lucky, or what?).
Short answer: Pinot Noir for balance and complexity. I also detect more variation in terroir through PN than CS.
Two points worth making:
1/ Pinot is ‘difficult’ for winemakers, so bargain PN under $18 rarely is worth drinking. $20-$50 you find outstanding examples. One needs to be able to pay that for excellence.
2/ When Cab & Pinot are both made to near their quality potential, then they can be totally equal and exquisite.
Depends on the meal, but overall I strongly prefer Pinots, especially those from the Sonoma Coast. I have yet to taste better Pinots than those from Williams Selyem. Granted they are pricey, but are a bargain compared to many Cabs. Cabs are heavy and tend to make me very tired. I usually can taste the complex fruits in a good Pinot, whereas the higher alcohol content of Cabs tends to overwhelm everything else. Maybe it’s just my palate. I also think that many Pinots age as well as Cabs, just a matter of discovering which ones. Of course, each growing season is different, so a little research is always worthwhile. For you Zin lovers, I have it from extremely reliable sources that 2010 was not a good year.
The variety of wines under the terms “Cabernet” or “Pinot” are huge. Oregon Pinot is much more balanced than their California neighbors. Dehlinger makes a fantastic Pinot but Sonoma County’s grapes are quite different from their warmer weather friends grown in Napa and Lake Counties. You cannot compare varietals; it isn’t possible.
.
I spent 20 years enjoying Nihonshu (we call it sake but sake means alcoholic beverages). Stop by TJ’s and buy a blue bottle of their Jun Mai Ginjo plonk for nine bucks. Stick it in the fridge and watch how great it can be with anything from fish to steak to pizza.
.
It is very difficult to find a good nihonshu in the USA but the tasting a noble dai ginjo or a robust junmai ginjo is a special treat. The TJ offering is plonk — high on alcohol and a bit lacking in subtlety; but it is still hands-down better than anything brewed in the USA.
Travis
Cabernet, hands down. Cabs are big, bold, more complex, and have more flavors than any other wine.
I find Pinots too light, almost like they are missing something. Thats why when I have a pinot it is always paired with food. Cab can stand on its own.
August 3rd, 2012 10:57 pm
russell
I am admitedly no wine snob, but I like a good cabernet myself. So many flavors, a little spice, yet smooth. Just so palate pleasing. When I first started drinking wine years back I had a good friend of mine warn me to stick with the cheaper versions if I was pleased as I would never go back if I stepped up to the higher quality, and the habit can be expensive….I didn’t listen………….
August 3rd, 2012 11:08 pm
Michael S.
Pinots. Better with food, much more variety, even within California, much less the world.
Tough to find a good California Cab for a decent price.
August 3rd, 2012 11:46 pm
Public animal
Pinot Noir makes for a great movie. Sideways and Paul Giamatti opened up the world of Pinot Noir to many a red wine lover.
Pinot Noir is more complex than Cabernet and is certainly the underdog of the two wines.
August 4th, 2012 1:24 am
Dennis
I agree word for word with Travis
August 4th, 2012 7:44 am
B
Pinot all the way–from Anderson Valley or Oregon, please. And actually, I love Pinot for the reasons the other two posters prefer Cab: I find it more complex and that it can stand on its own. Can is too big and too high in alcohol for me to enjoy it just by itself. And if we’re talking complexity, Pinot has to win, hands down. Now, since it’s lighter in body, finding the nuance takes a bit of practice. It doesn’t smack you upside the head like a Cab. But that’s why I like it–it’s not easy.
August 4th, 2012 7:58 am
Dr Nick
I prefer Cabs. Then in order of preference, Zins, then petite syrah.
Just personal preference, I like big bold and complex flavors in my wine.
August 4th, 2012 8:31 am
Mark M
Pinots by six miles. Cabs just overwhelm me. I haven’t found a way to appreciate them yet. Of course, I have a bit of time to figure it out.
August 4th, 2012 8:33 am
Stan
I was reading of a former 80′s rock star (British) who has become a arch conservative. “Enough is enough,our society is a torn fabric with 16 year old pregnant girls and gangs everywhere”..”We need to have mandatory 5 years for carrying a knife and 10 years for a gun” “Build as many prisons as it takes”. Isn’t that funny how one country’s arch conservatives idea of fighting crime can be so anti-gun,while having that same sentiment of lock ‘em all up?
August 4th, 2012 9:31 am
Stan
In other words,I got nothing on Wine,but I dont want to be left out.
August 4th, 2012 10:12 am
Stan
Oh,and how OUR arch conservative want to arm EVERYBODY?..
August 4th, 2012 10:15 am
Brady
Pinot, definitely. Easily my favorite wine. The complexity in Cab can feel like avant garde art to me: I don’t understand what they’re trying to do. Pinot, to me, is equally complex yet more straightforward. There are as many intricacies and subtleties, but it let’s you know what you should be tasting. I love the spiciness found in a good Pinot. And it pairs with food incredibly.
August 4th, 2012 10:17 am
RC
Cabs.
Back when Gary Farrell was running his winery he made an excellent Pinot.
The best Pinot I have tasted lately was Conscilience from the Central Coast.
August 4th, 2012 11:43 am
Dr. Feelgood
Is this a trick question?
How good is a Cab with Rack of Lamb, or a Pinot with a grilled filet? To my taste, “not very”.
Now pair the lamb with a Merry Edwards Pinot, or the beef with a big Silver Oak Cab, and we’ve got something really good going on (of course, those are just two selections from the incredible wealth of bottling available right in our back yard (are we lucky, or what?).
August 4th, 2012 12:01 pm
Brotha Tuna
Short answer: Pinot Noir for balance and complexity. I also detect more variation in terroir through PN than CS.
Two points worth making:
1/ Pinot is ‘difficult’ for winemakers, so bargain PN under $18 rarely is worth drinking. $20-$50 you find outstanding examples. One needs to be able to pay that for excellence.
2/ When Cab & Pinot are both made to near their quality potential, then they can be totally equal and exquisite.
August 4th, 2012 12:07 pm
Steve
Depends on the meal, but overall I strongly prefer Pinots, especially those from the Sonoma Coast. I have yet to taste better Pinots than those from Williams Selyem. Granted they are pricey, but are a bargain compared to many Cabs. Cabs are heavy and tend to make me very tired. I usually can taste the complex fruits in a good Pinot, whereas the higher alcohol content of Cabs tends to overwhelm everything else. Maybe it’s just my palate. I also think that many Pinots age as well as Cabs, just a matter of discovering which ones. Of course, each growing season is different, so a little research is always worthwhile. For you Zin lovers, I have it from extremely reliable sources that 2010 was not a good year.
August 4th, 2012 4:14 pm
Rucrazyorwhat
Lowell,
Pinot noir is the “cello”of the wine world. Where as the cello has the greatest range so does Pinot noir.
August 6th, 2012 7:58 am
Streetglide
The variety of wines under the terms “Cabernet” or “Pinot” are huge. Oregon Pinot is much more balanced than their California neighbors. Dehlinger makes a fantastic Pinot but Sonoma County’s grapes are quite different from their warmer weather friends grown in Napa and Lake Counties. You cannot compare varietals; it isn’t possible.
.
I spent 20 years enjoying Nihonshu (we call it sake but sake means alcoholic beverages). Stop by TJ’s and buy a blue bottle of their Jun Mai Ginjo plonk for nine bucks. Stick it in the fridge and watch how great it can be with anything from fish to steak to pizza.
.
It is very difficult to find a good nihonshu in the USA but the tasting a noble dai ginjo or a robust junmai ginjo is a special treat. The TJ offering is plonk — high on alcohol and a bit lacking in subtlety; but it is still hands-down better than anything brewed in the USA.
August 6th, 2012 2:04 pm