Hi everyone, or should I say, the three people that actually read this blog at the moment :) It's The Muffin again with another wine review.Cabernet Sauvignon is one of my favorite red wines to partake of. I like them to be dry, and taste like berries and pepper (strange combination I know, but hey, it works for me). The Jenkins and I recently went on a mini-vacation, and this was our bottle of wine with dinner one night. He had bison tenderloin and I had duck. They were both prepared most excellently, and this wine definitely went well with both. BTW, if you're ever in Ruidoso, New Mexico and feel like dropping some serious dough on a fabulous dinner, I highly recommend Willmon's Prime Grill. There's even a picture of the table we sat at on the web page!
In my opinion, this is a great Cabernet Sauvignon. As part of The Jenkins' and my ongoing contest to see how much of the tasting note I got right from the back of the bottle, I got 2 out of 3 characteristics correct (I'm good but not quite as good as my Beagle's nose yet). There are distinct hints of pepper and cassis. The third characteristic (the one I didn't get, but honestly should have) is toasted oak. After he told me that this wine was oaked, it was pretty obvious. I don't really chomp down on oak trees that often so that taste is still a bit unfamiliar to me.
Tomorrow's dinner, bark of oak with a side of fresh oak. I'll get my yearly dose of fiber in one night ... yay.
Until next time.
The Muffin
4 Jenkins (Insert witty sentence here.)
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