"Est vieilli le meilleur" (aged is best). This is the name of the game with cabernet sauvignon. That's because the secret to cabernet sauvignon's prowess as a wine of choice is a meticulous aging process.

Cabernet sauvignon is a red wine varietal that hails from the wineries of the famed district of Medoc in Bordeaux, France. According to studies conducted in 1997, cabernet sauvignon is the result of interbreeding sauvignon blanc and cabernet franc.

A glass of young and fresh cabernet sauvignon is resplendent of black currants and is very tannic. As the precious liquid ages, it gets hints of cherries, blackberries, ceday, bell peppers, green olives, pimientos, green peppercorns, and ginger.

You may also recognize the parfums of cedar, eucalyptus, leather, a cigar box, oak, earth, and chocolate emanating from this blood-colored elixir. Further downing a shot of cabernet sauvignon causes you to identify more saveur of coconuts, vanilla, musk, smoke, sweet wood, toast, and mushrooms.

These flavors and fragrances get more pronounced as the cabernet sauvignon advances with age. Truly, est vieilli le meilleur.

A very versatile grape, cabernet sauvignon, adapts well to being planted in many different regions around the World. This grape makes the reference reds that other wines are compared to. Mixed with merlot, cabernet franc and petit verdot in the Bordeaux regions of Medoc and Graves this grape makes the archetypal red wine. A wine that exists at a peak of refinement and allusiveness which few other wines can match.

Its life span after a good vintage can extend twenty or thirty years and beyond.

In California The cabernet sauvignons possess an enormously tannic and alcoholic wine barely tamed by its oak barrels. Their grandeur is unique and affords real aging potential where the wine takes on a chocolate softness.

For sheer drinkability cabernet sauvignon from Chile is hard to beat. The plum and mulberry fruit undertones have a purity and exuberance rarely matched from cabernet sauvignons of other countries.

Zinfandel can be light and fruity, much like French Beaujolais, or lively, complex and age worthy, like cabernet sauvignon or claret. It can also be made into big, ripe, high alcohol style wines that almost resemble port.

Zinfandel has a very hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive.

Because of its vigor, generosity and resistance to vine disease, many zinfandel vineyards exist that are seventy-five to more than one hundred years old.

Zinfandel aficionados believe these "old vines" produce the best wines because the older vineyards set smaller crops and the grapes tend to ripen more evenly.

Zinfandel is one red varietal that is best enjoyed in its youth. With more bottle age the luscious fruit that distinguishes Zinfandel drops markedly and the wine can show a pronounced taste of higher alcohol levels.

When paired with grilled steaks, chops or meat that has been stewed Zinfandel becomes a prime motivation for people to become wine lovers.

Barbera refers to the Italian red wine grape variety that is used to make several Barbera wine appellations. Southern Lombardy and Piedmont are the traditional homes of the Barbera wines. The towns of Alba, Asti, and Pavia, are particularly well-known producers of the best Barbera wines, with Barbera di'Asti being the most noted wines under the Barbera group.

The exquisite Barbera wines were said to have emerged in Italy's central Piemonte, specifically in the Monferrato hills, and were present as early as the thirteenth century. Barbera wines used to be considered as an option if the Barolo wine is still not ready. However, better wine-making techniques used by wine makers today have made it possible for Barbera wines to be one of the best Italian red wines at present.

Barbera wines have gained worldwide distinction and the favor of wine enthusiasts from several countries outside Italy, including Argentina, the United States, Australia, and Brazil.

Champagne would probably be one of the most famous wines today. Admit it, you probably have used champagne and wine almost interchangeably at some point in your life. It's fame is quite understandable because champagne, unlike some wines, is always on the table during festivities. Come to think of it. When you celebrate your birthday, what do you usually drink aside of course from colas? On New Year's Eve? On your best friend's wedding? Champagne, right?

A Quick Glance at the History

Champagne, aside from being a "celebration wine" is world-famous for being a sparkling wine. But Champagne, as we know it today, was originally just a "wine" until of course it adapted the name of the region where it originated.

Dom Perignon, a Benedictine monk, was widely regarded as the Champagne inventor, but history would tell that he was only instrumental to the development that occurred in the Champagne-making process. His contributions include cork usage, blending of different grapes from different vineyards, and clarification strategies.

Merlot is perhaps the cause of joy for many red wine lovers like myself. To find out more about this medium-bodied variety, I went to Medoc, a region in France popular for its red wine industry. This region was where Merlot grapes were first regularly planted, making Merlot a local variety by the beginning of the 19th century. I also learned from the same trip that this variety is known for its grapes that are lighter in color compared to Cabernet Sauvignon grapes.

A glass of Merlot is definitely one of my favorite things in life. Aside from the fact that I salivate everytime I smell its aroma, this luscious darling is full of fruity flavor that strongly reminds me of my grandma's classic plum pie. It may not be as rich as a glass of Syrah but it can definitely soothe my senses. If a glass of milk can do wonders for a growing kid, then a glass of merlot can do wonders for my tastebuds.