Unfortunately, that means that sometimes I miss on stocking up on wines that once opened, may not be replaceable. Like this one. Oh well.
I won’t name any names, but I recently spoke with a Master Sommelier whose lip actually curled (!!!) when talking about Paso Robles Cabs. Was that a sneer or what?!?
Alex gave me a look and said, “You lost him?!? With THAT hat?!?” And it’s been an ongoing inside chuckle ever since!
Inside of the building, there is a stunningly beautiful tasting bar made completely of Onyx and backlit underneath. Wow.
They have come together to show that Paso Robles Cabernet Sauvignon is now a force in the wine world, and they are going to be its evangelists.
Well, now that the end of the world is nigh, I figured that I may as well find something that’s worth drinking while the Earth is exploding (or we’re being invaded by aliens, Zombies have attacked, the waters have flooded the desert, blah blah blah. Or whatever).
Now that I have your attention, I just wanted to share a little about the amazing weekend I spent with The Wineaux Guy™ and talk about some of the fabulous wines we had.
So just how good could an 11-year-old Napa Cab be?
Please. You’re kidding, right?
One of the descriptors for Cabernet Sauvignon is “thyme,” and fresh thyme helps to emphasize this characteristic. And that means that even an inexpensive Cab – one that still has a decent pedigree, that is – can be something special.
The combination of the Cab and the silky lusciousness of the Bordelaise created from the homemade Demi Glace was a terrific success. More than a terrific success, but words fail me. Hard to believe, huh?
What was for dessert? A few Bat Nuts, of course.
As an example, venison is now being farm-raised, and therefore, it can be presumed, grain finished. Wave good-bye to the luscious, natural wild venison flavor! Let’s go for American Bland!