This can go with lots of stuff - personally I’d probably have it with an Italian dish that has a creamy and/or cheesy sauce. The creaminess and the acidity have a way of playing off each other that is hard to describe but that I enjoy.
Tart/acidic wines are also a good compliment to spicy Asian food, and good ol’ Southern barbecue.
OK lieu, I seriously owe you one. I opened the 2004 vintage of that Ménage a Trois red tonight. Holy sweet bacchus. I will most deifnitely be on the lookout for the 2005 (and more of the 2004.) That is some good shit right there.
And my notes: (OK, don’t point and laugh, I’m getting really good at keeping personal tasting notes I think, but I’m pretty bad at expressing them publicly, so this is sort of practice for me to share my notes/opinions with others.)
Beautiful color - a plummy/ruby hue, bright, with nice concentration. Almost reminded me of a purplish/red lollipop; not quite clear, not quite opaque.
Smell - Right up my alley. Fruit forward - raspberry, cherry, plum, with spice, clove, vanilla, and a hint of leather.
Taste - It really followed the nose - Silky smooth, medium/full body, with blackberry, bing cherry, raspberry, cola, and a hint of black pepper.
A medium/long finish with jammy tannins hanging on and then an aftertaste of cranberry sauce lingering in the mouth.
$9.99 a bottle! This is a new favorite for sure.
Whew, well good. I’m really glad you liked it. I looked for and tried the '04 last night too after you mentioned it and found it to be very close to the '05. I can’t describe the differences as accurately and eloquently as you, I just thought it was equally enjoyable.
If that’s your taste (as is mine), maybe you’d enjoy the Sebastiani Cabernet too. I think the '04 is what I see now. It’s much the same as the MaT, just richer with more oak and chocolate… black and white label with a gold grapevine iconic trim.
I’ll second that. I’ve been buying the last few vintages of the Sebastiani Cab. All have been excellent, especially for the price.
wel, it’s not friday, but i am about to open a bottle of gnarly head zinfandel.
it has been a long day and a glass or two is called for
Thanks again! I agree on the Sebastiani Cab, a richer, fuller version, exactly as you describe it, more oak, chocolate, etc. That one (and most Sebastiani) I am familiar with. About 1/4 of my co-workers used to work for Sebastiani and it’s one of the brands I’ve spent a fair amount of ahem quality time with. 
Sonoma and Napa reds are what I really cut my wine teeth on, and now they are my ‘comfort’ wines, or at least the style is. And the prices are just right. Lots of nice stuff out there.
(And I’m with longhair75, not Friday, but I’ve got a glass anyway. - I polished off the rest of that MaT red wine with dinner, and now I’ve got a glass of Sandeman ‘Fine Rich’ Madeira kissing my lips and singing me a lullaby.)
White wine agrees with me more so than red. Would it ruin a meal if I had white with say, steak?
i don’t see why you shouldn’t drink what ever you like with what ever you are eating. i don’t care much for white wine, and i have been known to drink red wine with chicken dishes
No, it’s your meal. Whatever you like is what will make it a good one.
There are general guidelines and that’s all they are. The bottom line is eat and drink what you like, however you like.
That said, I like the guidelines to a point, they agree with my tastes and they seem to make sense (match texture, sweetness, temp, etc.) But only use them as guidelines, and toss them aside whenever you damn well feel like it. It’s your mouth.
For me, it’s Friday afternoon so I’m getting in early. Last night I had a bottle of Boag’s St George, which is a fairly bizarre lemony beer from Tasmania. I think I prefer the Draught, but this will go well with curry, which I’ve been cooking often of late.
And tonight I have a friend visiting, which is a good excuse to open a bottle. This friend is partial to red, so I got a Haselgrove Cabernet Merlot, for under $10.
Yep. I was primarily an Estancia guy from '94 until about '02 or so. I thought they became quite inferior then and searched out another old reliable and came up with the Sebastiani. I still like them but am pleased to add the MaT, especially at it’s price.
Another decent inexpensive one, maybe not quite as good as MaT but still quite respectable, is 10 Hands. Names comes from the winery being an old horse farm.
Several others we like from there are the Cakebreads and, especially, the Silver Oak. To date a '95 Silver Oak is the single best wine I’ve ever tasted.
Another from the area is Corazon. Found it in a tasting room for US 50. Quite nice but obviously not opened as frequently.
A cardiologist here in Houston, Dr. Revana, is a dear friend we first began to develop a wine passion with. He though could afford the good stuff and parties at his place came with Opus One for apps, Spottswoodie during dinner, Caymus, Chateau Montelena, etc. Well, his passion became so great he found some virgin land in St. Helena, just up the road a bit and on the other side from that big cullinary institute, hired Heidi Barrett and started his own winery. Dang if he didn’t hit it out of the park too. We go up every year and stay with him for the release of the pressing and they’ve all been awesome. So, it you’ve ever got it in you to spend a bit more, the Revana Family Vineyard has been very, very good. $85, but oh so nice.
I’m really envious of anyone that, as you say, lives “over the hill” from that area.
That is really awesome. I just looked over the Revena website. I LOVE the icon. I will totally call and make an appointment with the tasting room soon. My husband works for a prominent cardiologist here in town, I wouldn’t be surprised at all if they know each other. We’ll definitely need to head over really soon, I love this time of year here (crush), it’s just so fun and energetic and crazy. I have no problem at all spending money on really good wine (and industry discount should knock a hefty chunk off that price tag. woot!)
And I must say, I’ve been feeling homesick after reading the Jersey thread in MPSIMS, but thank you for reminding me how much I really do love living here.
Now, what wine will pair well with microwaved White Castles? 
Oh no wait, you said he’s a cardiologist in Texas. OK, I can read, I swear! :smack:
This one I’m not familiar with, but I am familiar with a Corison Winery in St. Helena. The lovely ex-Doper Sue Dunhym turned me on to it when she took myself and a few other ladies tasting there during my bachelorette weekend bash in Calistoga. And there was a nice article about the winemaker in Wednesday’s local paper. Nice wine.
And… It’s Friday! What’s going down easy tonight?
I’ve got a very nice Pinot Noir from Edna Valley - 2003 Baileyana estate bottled from the Firepeak Vineyard.
Pretty deep red, with plum, black cherry, nutmeg, and a whiff of fig on the nose. Raspberry, cherry, spice, and white pepper in the mouth. Medium-bodied and smooth, with a medium finish. $22/bottle and very worth it.
2004 Mas de Boislauzon Chateuaneuf du Pape. I had a bourbon before opening the bottle, so my palate wasn’t exactly in prime condition for tasting. I’ll try again tomorrow before passing judgement.
Last night I had a 2004 Thorn Clarke Shotfire Ridge Barossa Cuvee. Just an incredible wine for $17.99!
Finally it is cool enough here to warrant switching from beer to wine. Tonight’s beverage is a 2003 Rosenblum Cellars Shiraz fro McLaren Vale, South Australia. And very nice it is. Blackberry and currants, with a touch of spice.
A 2004 Luigi Bosca Reserva (malbec) is currently slinking its way across the tongue and giving a little tannic bite brefore diving off down the gullet. Various flavours are involved along the way.
I may have to work on my wine tasting prose.
cheers
Posting from work I’m likely as not to bugger the spelling. Corison is it. Corazon is a wonderfully smooth tequila.
Lucky girl… been there and met Sue Dunhym.