Wine Notes - August 31

Lots of things make me happy - my family, running, cooking, business analysis (yes, I am a dweeb) for starters. But two things that make me inordinately happy are eating and, well, drinking. How can I make that sound better? Enjoying festive beverages. Enjoying adult beverages. Hmm...guess I'll have to work on that.

In the meantime, I thought I'd write about our meal last night, and the wine that went with it. After a whirlwind sort of weekend ending with a lovely glass of chardonnay with Brian and Linda while the kids swam, I decided I had no idea what to do for dinner. The obvious answer for a (late) summer evening*? Throw some steaks on the grill. More specifically, have JBL cook while I set the table and then sit on my ass watching preseason football.

Now as a preface to all this libation talk, I have to say I am extremely fortunate to be married to a man who not only loves wine, but loves to buy it in mass quantities. I know not everyone has this luxury, and am not tooting our collective horns when I talk about what we are able to enjoy. Know my sharing of this stuff comes from a place of simple happiness, rather than snootiness. And heck, there are probably people out there who would read this and think, is that the best you poor palettes can experience? Rural mid-Maryland rubes.

Onwards. The meal was nothing elaborate - just filet mignon (thank you Costco) seasoned liberally with dried thyme and oregano, garlic and onion, and cumin and cayenne, along with grilled corn and some good Italian bread (thank you Concetta's). No, nothing green. We weren't in the mood.

JBL selected Whitehall Lane's 2003 Cabernet Sauvignon. This is a solid producer of big reds (as well as whites) in Napa Valley, and this particular bottle was a perfect example of what you'd expect from them. The cab was big and luscious though it still tasted 'tight' (my description of young reds that need more aging before they can really open up and offer all their potential flavors). I imagine it would have done better had it been allowed to breathe for a longer period - we had only uncorked it about 30 minutes before the meal.

Per our friend Sarah, it fit into a common category for us - being 'toasty-oaky-cherry-berry', and it's acid and subtle spice cut nicely through the buttery flavors in the meat. It also stood up well to the spice on the steaks, with round notes of vanilla. Overall, a yummy powerhouse red I would highly recommend.

*Last night was that first evening when, as the sun was setting, we all looked at each other and noted a light jacket would be appreciated. It will be fall before we know it! Boo!