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What is it about Cabernet? I’ve been thinking about that for the last several days. A few nights ago 14 of us wine lovers sat down to an informal supper of good company, good food, and good wine. As is our custom, each of us brought at least one bottle for tasting and evaluating. All 18 bottles were Rhone varietals: the four whites were Roussannes and a Viognier, while the reds were all California Syrahs save one, an Australian Shiraz (their name for Syrah).
At the end of the evening, as hostess, I stood in the kitchen surveying the remains of the wine tastings, preparing to take the empty bottles to the recycling barrel. While there were some empties indeed, there was a lot of wine to be poured out or re-corked and sent home — more than is the usual case with this group of aficionados.
How come? Too big? Too strong? Too peppery? Too port-like?
There was not a bad wine in the bunch. There was not even a wine I’d rate as mediocre or average or dare...
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