Amavi Cellars Cabernet Sauvignon

4 bottles for $104.99 $26.25/bottle + $2/bottle shipping Case of 12 for $249.99 $20.83/bottle + $1/bottle shipping Tasting notes & discussion 13

Typically $42/bottle from Amavi Cellars
Vintage 2022 from the Walla Walla Valley
Available for AZ; CA; CO; DC; FL; GA; IA; ID; IL; IN; KS; KY; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NM; NV; NY; OH; OK; OR; PA; TN; TX; VA; VT; WA; WI; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect

About Amavi Cellars: “Amavi Cellars represents winemaking passion, quality and commitment to the Walla Walla Valley. The brand is dedicated to producing estate grown wines that showcase the distinct personality of this region. Since 2001, the winery has established itself as a fixture in the Walla Walla wine community, becoming known for its elegantly-structured wines and beautiful ‘zen-like’ tasting room.”

Amaveeta

TASTING NOTES: Black currants, dried herbs, blackberry, cassis, and baking spices on the nose. Dark chocolate covered strawberries, black cherry, and black plum on the tongue. Mouthwatering acidity and a lush tannin structure. (AbV 14.5%)

VARIETALS: 80% Cabernet Sauvignon, 10% Cabernet Franc, 5% Merlot, 3% Malbec, 2% Petit Verdot

BARRELS: French oak, 40% new.

PAIRS WITH: Blackberry-glazed ribs or a pasta Bolognese.

THAT REMINDS ME OF: Velveeta.

It’s a fascinating product, though it has changed quite a bit. Originally it was an experiment by cheesemaker Emil Frey, a man who previously made his own American version of Limburger called Liederkranz. Frey took pieces of waste cheese from the Monroe Cheese Co. factory home and worked on ways to process and blend them. In 1918, he did it, he made the original Velveeta with Swiss cheese bits mixed with whey and emulsifying agents, resulting in a smooth and cohesive cheese product! This was after James L. Kraft made his own processed cheese a few years earlier, but it wasn’t quite the same formula. Pretty weird to think of Velveeta as Swiss, considering its modern hue.

It was also marketed as having better nutritional value because of the presence of the whey, getting a thumbs up from the American Medical Association after research studies in 1931. The recipe would change as the decades wore on, however, to the point that in 2002 the FDA made Kraft change it to “pasteurized prepared cheese product” instead of “pasteurized processed cheese spread.”

Amavi Cellars Cabernet Sauvignon

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