Category: Cabernet Sauvignon Wine

Cabernet From Experts Dispute The Case, “cabernet” Trademark Or Confiscated

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After 8 years of struggle, ” Cabernet “The case made new progress: The Beijing Intermediate People’s Court judge for a national trademark on the mark re-evaluation committee to determine. Industry experts believe that intellectual property rights in such cases are not isolated cases of the case, such as the honored person prior to the Hainan Lan Tea Case.

Generic name or brand Determine “Cabernet,” whether one of the criteria for registration as a trademark is: “Cabernet” whether it is the common name, whether public resources industry? According to the provisions of trademark law, common name can not be registered as trade marks.

Great Wall prosecution that Cabernet is the French term “Cabernet” translated from a Wine Of a species. Changyu Related to the company stating that, “Cabernet” is the Changyu Company concocted vocabulary, pronunciation similarity can not be “Cabernet” is translated from the basis. Zhang Yugong customs official told reporters, “Cabernet” is a 1931 Renzhang Yu Wang Xu, general manager of the Company’s “Chinese and Western fusion,” “carrying, contains all” concept to get inspiration.

Registered trademark of why “is common”

Although Changyu said, “Cabernet,” the property of their special, but the market labeled “Cabernet” grapes Wine Everywhere. Changyu, said general manager Zhou Hongjiang, according to “Trademark Law” 52,53,54 provides some production now labeled “Cabernet” on the product is infringing. “We all know, has now entered the judicial process, how can we do?”

8 years why the fight game

Fighting for “Cabernet,” the name behind the huge interest of the industry. Insiders said, “Cabernet” on Sell 3 billion, the manufacturer has put its promotional costs, once registered by Changyu successful, then re-train the new brand will be no small cost.

Zhangyu general manager Zhou Hongjiang that, once the “Cabernet” not as a trademark of Changyu, the impact on the Changyu is enormous. “Because there are well-known among consumers, now have foreign grapes Wine Cabernet business use, this is sad. “

“Cabernet” trademark or revoked

Hainan University School of Law Associate Professor Zhang Lina that the law is to safeguard the public interest as the starting point, to protect private rights, it is necessary to protect the public interest as the premise, which is the core of the intellectual property system. If Changyu successful “Cabernet” trademark, other companies are only two ways: First, stop using the “Cabernet” name, which means that these companies early on, “Cabernet” propaganda put all in vain; 2 other companies pay to the Changyu, which will increase certain expenditures of these enterprises. In addition, if Changyu monopoly “Cabernet” or will cause the price high.

Therefore, Zhang Lina that the outcome of the case may be, “Cabernet” trademark has been canceled, and degradation for the common name. Zhang Lina said, intellectual property rights in such cases are not isolated cases of the case. If the case before the Hainan Lan and elegant tea, “Lan honored person” is an enterprise registered trademark of Hainan, was also used to name the other companies to court. Lastly, the Court held “blue and elegant” is the common name, trademark has been canceled.

Food and Wine Pairing

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Food and wine pairing, as a conscious act, is something relatively new in society. Food and wine pairing refers to the effort, and in fact the refined skill, in matching foods and wines and wine brands in a way that results in a pleasurable dining experience.

The whole idea of food and wine pairing is somewhat amusing if you

remember that wine was at one time was not considered something special like it is today. In older, classic societies wine was just what people drank. Nobody knows how it would compare to today’s wines. Certainly some of it was better than others.

But still……. It’s what people drank before there were such commercial beverages as Coke, iced-tea, energy drinks and homogenized milk.

The pairing of wine with food probably is something new because people in these older cultures didn’t have the variety of diet that many people have today. They didn’t have the luxury or option of choosing one wine or one food over another.

But we do so………. Here we are.

Today’s idea of wine and food pairing focuses on one particular aspect of foods and wines….. The ‘weight’. This ‘weight’ factor is further divided into ‘texture’ and ‘flavor’. Certain foods and certain wines are considered to be either light or heavy in weight. There’s a ‘medium’ in there somewhere too.

‘Matching’ prescribes that light wines go with light foods and heavy wines go with heavy foods. Pretty simple really. However the reality of the matter is that there’s a substantial degree of subjectivity involved in one’s preference for one wine brand over other wine brands.

What might be considered ‘a perfect match’ by one taster might not be considered so by another. But at least it makes jobs for some people in very fancy restaurants.

Here are some examples of these food and wine characteristics as commonly accepted:

Cabernet Sauvignon is generally considered to be a heavy or robust wine. As such, one would generally not take it with something like quiche which is generally considered a ‘light’ food. Similarly a food dish as heavy and robust as stew could not be properly served with a light bodied wine like Pinot Grigio.

Connoisseurs of this subject also like to discuss such things as the acid, alcohol, tannin and sugar concentrations in wine and how they relate enhance, or not, certain types of foods.

One of the most common occasions when people get together to practice their wine pairing and wine tasting skills is in cheese and wine tastings. And sometimes they’ll just forget the cheese and go for the wine tasting. Cheese is for mice anyway, right? 🙂

It’s an interesting subject if you’ve got the time and money. But the bottom line as always is personal preference. There are actually wine paring clubs where people get together for wine tastings and to discuss the finer points of their preferences and opinions.

Cabernet Trademark Struggle: “li Gui,” Notice “li Kui” A New Story

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Wine ” Cabernet “Trademark dispute, fighting for nearly 8 years, playing complicated and confusing, many of the details, so the law, too professional, and also so long ago?? Has been pulled out of 70 years.

Recently that this naughty, quite large, I spent a bit more energy to study, study finally clear. It does not matter is not clear, a clear, also found that this is a big century, comparable to widely spread under the Water Margin “Li Gui,” posing “Li Kui.” But, then Li Gui only willing to secretly haunted, but today’s “Li Gui,” you can jump to the stage to the “Li Kui” “try sky high.” This is precisely what I want it to?? Fun.

This matter did not complex: 70 years ago, Changyu Grape Wine Factory invented a unique grape taste Wine , Named “Cabernet”, exclusive of 60 years; and several registered trademarks, still quite brand protection awareness. Until 10 years ago, the Great Wall Winery began producing wine, what name? Feel that “Cabernet” Yes, well-known in the market, also with it. With the use of the Changyu Winery quit, not to use the; the Great Wall were not done, refused to quit, have been common, and you should let it confiscated for “Cabernet,” a common name ah … …

Sounds ridiculous, in fact, that simple.

However, I still want to pursue this simple behind the “simple”?? Why the veritable “Li Gui,” can be reported to the palace, “Li Kui”?

In fact, this is a historical origin. 70 years ago, I believe Changyu is registered, “Cabernet” trademark?? Please you to check information on the proceedings, it can always find some clues. 60 years ago, the liberation, all in the past to re-register a trademark of All?? Attention, re-registration, is Honored They can take home the old trademark, the trademark is not all “confiscated” the.

Zhangyu business originally private company, be regarded as trials to 50 years starting from the last century three separate occasions to the State Trademark Bureau “Cabernet” trademark applications for registration, until this century in 2002, finally got my trademark. This is what could be in trouble, then there are the Great Wall were also dozens of wineries were using “Cabernet”, so re-registered successfully Changyu, Great Wall, which means they can not use the “Cabernet,” the trademark the. Great Wall have indiscriminate investments in droves to protest, “above” this registration will soon be dismissed; the withdrawal, Changyu and certainly not dry, but also to protest, this protest is 6 years, in 2008, Changyu finally has triumphed; the Great Wall were not done, the appeal to the court, the judges state business. The court held that the Great Wall to provide a lot of new evidence that “Cabernet” is not Zhangyu family, Changyu has provided much new evidence, that “Cabernet” from “ancient times” is “our house”, and then forget it, simply go to the judges or by the business, “BIA” it … …

Something so simple? Really that simple! If you think this story is complicated, so I resort to a metaphor we are most familiar. A 70-year old one, the times they change, to the chaos of the times, old one of “being” admitted to many people, it was discovered after the old house by the door, hall door, back door, was a most convenient diameter, so We will from this way through the aisle. Then again, old one, and the younger generation that this house is our house, and you walk around, I is not convenient ah, so that it will close the path to be the neighborhood are anxious, I step on the road more than a dozen years, and on what basis that this road is your home, ah! Take your real estate license then come! Year’s real estate license to find out, but not useful?? Liberation of real estate license is not a comprehensive and balanced Moreover, this route can not walk, can not live in the old house, this is not the loss of everyone’s interests? ?? That it is time everyone?? It “universal” it!

Result, “Li Gui” were on the downtown court.

I would like to venture to ask is, if your home quickly moved into the old one because some people would be asked to forfeiture, would you like? Reasonable and unreasonable? If the answer is no, Is Changyu’s “Cabernet” on the forfeiture? On the “universal”?

Disengagement of these disputes, I think that this thing, regardless of outcome, are tragic.

I Love Kosher Wine – A New Zealand Sauvignon Blanc

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New Zealand has become a real success story for wine. Not all that long ago they were making wine from virtually unknown grapes such as Isabella, which isn’t even a member of the wine grape family. Now their signature grape, Sauvignon Blanc, has stole a lot of France’s thunder. New Zealand’s Sauvignon Blanc wines are prized the world over, and are quite distinctive.

The wine reviewed below comes from the South Island wine region of Marlborough, the country’s most famous wine area; one particularly known for its Sauvignon Blancs. Unusual for New Zealand, this wine is Kosher. It has been flash-pasteurized; the technical word is Mevushal, which means that observant Jews consider it to be Kosher, no matter who serves it. Once upon a time Mevushal meant boiled wine, a process virtually destroying its taste and eliminating its use in pagan rituals. The presently used flash pasteurization process is much more gentle. As you’ll see, the wine reviewed is by no means tasteless.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Goose Bay Sauvignon Blanc K/P 2007 13.0% Alcohol About $ 20.00

Let’s start by quoting the marketing materials.
Tasting Note: Pale yellow colored, the nose shows intense aromas of sweet pea pods and passion fruit. Medium to full-bodied, flavorful tropical fruit and gooseberry flavors with pea pod on the finish, which is zesty. Serving Suggestion: Pan-fried fatty white fish with tropical fruit salsa. And now for my review.

The first sips tasted of pea pods. The wine was a bit unctuous. The initial food pairing involved a sweet and sour commercially barbecued chicken breast accompanied by potatoes roasted in chicken fat and a salad (more of a salsa) consisting of tomatoes, tomato puree, sweet pimento, hot peppers, and vegetable oil. I noted a good balance of crisp acidity and sweetness. The acidity intensified somewhat with the roasted potatoes, doing a good job of cleansing the palate. On the other hand the wine was weak when faced with the salad.

The second pairing involved an omelet. The wine’s acidity was crisp and refreshing but I am getting tired of the pea pod taste and smell. The accompanying grape tomatoes removed the offending taste but there wasn’t all that much flavor left.

The final meal centered around meatless lasagna containing tomatoes, peas, cottage cheese, and sliced olives topped with mozzarella cheese. The wine finally succeeded in shaking off the pea pods and displayed bright acidity but not a lot of fruit. I finished with a light cheesecake with a graham cracker crust. I think it may have been the sugar that brought back the pea pods.

I finished with the cheese pairings. With a Provolone there was something in the background, probably grapefruit. Then I went to an Emmenthaler (Swiss) but even with this high-quality, flavorful (nutty) cheese the familiar, undesired taste came back.

Final verdict. It doesn’t happen often but one taste managed to ruin everything. Actually, I am not at all sure that even without those pea pods I would buy this wine again. There are so many great New Zealand Sauvignon Blancs. But this is hardly one of them. If you want Kosher wine, there are a lot of other choices in all price ranges. Keep posted. I’ll be reviewing more of them.

More Cabernet Sauvignon Wine Articles

The South African Sauvignon Blanc

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Interestingly, the specific taste of each region’s version of the Sauvignon Blanc differs slightly depending on the climate and soil conditions. Because South Africa is a country that is as diverse as the people it is home to, each farm’s Sauvignon Blanc bears its own unique flavour, whether grassy, crisp or fruity. Despite being defined by its dry, fresh nature, this grape can also be used in the production of dessert wines. Sauvignon Blanc does not take long to mature, and is best when it is still young. It is ideal alongside a dish of fish or cheese. Interestingly, it also goes down well with pasta and sushi.  

Because the taste of a Sauvignon Blanc is so dependent on the area and other environmental criteria, South Africa prides itself for its rich array of quality wines. Each one, with its signature aroma, shows off another little corner of this fantastically fertile land. Vines can be planted in rock, sand or flint, which also affects the bouquet and flavour, especially to the trained taster. It is believed that South Africa’s advantage in producing the ideal Sauvignon Blanc lies in our ability to balance acidity and fruitiness in perfect ratio to one another.  

South Africa’s Sauvignon Blancs have featured high amongst international competitors, and are in enormous demand the world round. Gaining international acclaim sets South Africa apart amongst wine producers. By setting this standard, SA has gained credibility, not only for these grapes, but for a host of other varieties too.   Some of the most outstanding Sauvignon Blancs to compete on a global level include Boschendal, Cederberg, Constantia Glen, Fryers Cove, Graham Beck, Jordan, Klein Constantia, Nederburg and Springfield.  

Wine farmers frequently elect to pick Sauvignon Blanc grapes at different intervals in the season. This lends the end product a complex combination of flavours. The riper the grape, the sweeter it is. By combining these with the tarter, younger berries, the flavour is enhanced and balanced. When the berries are being gathered, oxygen is excluded to ensure that the flavour is kept inside the grape.

This reductive process is carried through right until the wine is bottled. The contact between the skin and the juice of the grape also needs to be monitored so that the flavours are controlled. If the contact between these two components of the grape is left for too long after picking, the wine becomes very intense. This reduces the aging ability of the wine significantly.  

Even the temperature at which the Sauvignon Blanc is fermented impacts heavily on the resultant flavour. When fermentation is conducted under warmer conditions, the resulting wine has a grassier, earthy taste to it. Cooler temperatures bring out the fruity, tropical qualities of the wine. Although this wine does not require a long aging process and is best enjoyed young, oak barrels soften the flavour, while steel barrels maintain the very crisp, dry quality of the wine.  

With such an adaptable and easily influenced grape, South African wine farmers are granted the ideal opportunity to prove the quality that this country’s rich soil and climate enables. This is most perfectly reflected in the crisp Sauvignon Blanc.  

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