Awesome! I’m glad you had such a great time. I’m definitely game for a virtual wine/cheese etc… party. Sipping on some Sercial Madeira now. Not sure what cheese it’d go with, but it’s a great nightcap.
Re, your comment that the Cabernet was too dry: do you normally prefer your reds to be sweeter? Or was it that the Cabernet was too tannic? My confusion stems from the fact that most red wines are fermented dry—no to very little residual sugar (~<0.2% or 2 grams/liter). Which were some of your favorite wines from the party?