4 | Wine | Cabernet Sauvignon, $10 to $20

"There are aromas of black cherry, plum, cassis, vanilla and a slight eucalyptus note. In the glass there are refined flavors of red cherry, cassis, blackberry, plum, spice and tobacco. Our 2011 Estate Cabernet Sauvignon has good structure and complexity along with an old world style balance."

"A rich, luscious texture with well-tempered tannins and beautifully layered notes of spice and oak."

"An impressive cab at this price. Full bodied, broad and powerful, with flavors of blackberry, currant and cedar. Some dusty oak is noticeable but not dominating, balanced by supple tannins, herbs and hints of vanilla. A no brainer for steak night!" - Barb Steadman, Binny's Des Plaines

"Chewy, nicely focused and appealing, with ripe black cherry and licorice flavors that dance deftly on the finish."

"It offers notes of black currants, licorice, cedar wood and spice. Drink it over the next several years." -Robert Parker

"Soft, smooth cabernet for a modest price. Ripe, rich and very accessible, with plum, black fruits and hints of chocolate. The flavors linger on a smooth, nearly sweet, velvety vanilla finish. A definite crowd pleaser." - Barb Steadman, Binny's Des Plaines

"Smooth and rich with classic Cabernet Sauvignon aromas of ripe plum, blackberry and subtle notes of mint. Layered dark cherry and mocha flavors, paired with gentle tannins and a full, luscious finish, make our Cabernet Sauvginon an impeccable pairing with roasted meats, cassoulet or barbecue."

"Simi 2009 Alexander Valley Cabernet Sauvignon follows up on its deep, dark garnet color with lifted, pretty aromas of clove, cinnamon, hints of cedar, mint chocolate, and toasty oak notes that beautifully frame dark fruit. Compelling flavors of cassis, blackberry, and plum along with black pepper, cedar, and clove keep this dark and somewhat brooding wine from being too serious. This medium-to full-bodied Alexander Valley Cabernet will bring out the best in roasted mushroom and wild nettle pesto pizza, or charcoal-grilled beef carpaccio with asiago-onion salad."