We opened our first Cabernet of the grilling season with teriyaki steak, peppers, and onion kabobs and sausage stuffed mini pepper kabobs. The stuffed peppers were sweet and offered a nice contrast to the steak and vegetables. We’re getting back to basics with this wine pairing. I got this bottle from Bottles on Commercial St in Boston last year for $17.
colonelgrape: 78. Not a bad bottle but just not my thing. Classic jammy cab, huge dark fruit flavor, tannis were actually under control but we decanted for 30-45 mins prior to drinking. When I first started getting into wine I started with Cabernet and I would have absolutely loved this wine. If big jammy California Cabernet is your thing this bottle is for you. Over time though my palate has changed and I like wines with more structure, rustic flavors, subtlety, or finesse. If I am in the mood for a big wine I’ll go for a Chateauneuf du Pape, Barolo, Barbaresco, Montepulciano d’Abruzzo or Bordeaux vs a fruit bomb California. Not all California Cabernet is this jammy but many of them are so you’ll need to do your homework when choosing a bottle.
MobyGrape: 86. I don’t know what’s happening to my palate these days. This was
a delicious wine, it was fruity and in an odd way it almost seemed sweet. I don’t actually mean it was a sweet wine by any means, but we’ve been drinking so many decidedly not sweet wines, this tasted like licking a jar of Smucker’s. We decanted it for maybe 30 min before drinking, and there were hardly any tannins to speak of, just a whole lotta fruity goodness. Wasn’t overpowering, and for the price it was a perfectly acceptable weeknight grilling wine.