Simple meat courses such as filet mignon or pork loin are good pairings that will enhance the flavors of the wine.
“I love the wine business and I think that’s the important thing. My whole life ... I spent my whole life in the wine business. And I still go in the office every day. That’s my love for the business.”
This is still a very young wine, softening and adding layers hours after popping the cork. Decant this with lead time and enthusiastic splashing. Otherwise, it will disappoint when first opened, showing a tart to the point of puckering, tannic enough to make the mouth an arid desert. Three hours later, the cabernet aromas and flavors are shining through, with blackcurrant, black berry, leather, and a touch of tar, along with very pretty violet florals. It remains tight and high-toned after several hours of air. Save for at least another five years, though ten is recommended. Drink with a well-marbled ribeye steak. Highly Recommended. DH
At the age of six this is still a baby. It will last well into its teens.
On November 5, 2011, 120 or so wine professionals and wine lovers, as well as the wine curious, gathered in the home of Palate Press Publisher David Honig for the Third Annual Palate Press grand tasting. There ...