1995 / Cabernet (Rubicon)
where: Drank it at my parents in Derby on Christmas Eve
comments:Rating: First glass - 4.5 (at best), second glass - easily in the 90’s - just needed to breathe.

So I’ve been sitting on a ‘95 Rubicon from Niebaum-Coppola from a ‘98 visit to Napa. I ran into a sommelier at a holiday party and he suggested I open it up as it’s probably near it’s maturity (if not already on the downside).

So I decided to open it on Christmas Eve…I let it sit out for about 20 minutes before pouring the first glass. I don’t think that was long enough though as I was very disappointed with the first glass. Not much taste or flavor. I was bummed out. But then I had the second glass…WOW! Hints of cherry, plum and vanilla with a nice long finish. It rocked! Lesson learned…it was my first time holding a bottle that long.

Well, let’s not pull any punches…probably weekly if you are reading this article…. And, How many times were you…hmm… NOT pleasantly surprised by it’s lack of taste and body?

Probably a few times, if again, you are reading my blog….since I’m consistently trying to leverage the $9-$15 dollar bottle of wine.

Well, here’s some good advice…if you taste the wine and it seems a little sub par…put the cork back in it and wait until tomorrow before you drink the rest. It will give it a lot more flavor and really taste like a different wine. If you really want to drink it that day…you will need to decant it….or if you don’t have one…put it in a big bowl for a 1/2 hour! You wont’ be disappointed.

Also, found a great article on how to tell if a wine will age well. This touches on the more time premise above.
http://seattletimes.nwsource.com/html/foodwine/2008354929_wineqanda05.html

So I picked up the kit, brought it home and unpacked it.

1. Do it in 65+ degree weather
2. Read everything first
3. Clean everything second
4. Find and Locate all packages and parts

Your probably thinking why are you telling me this … it’s in the book right? Well…yes, but you get very excited about making the wine and want to move on through it….so I’m trying to emphasis the small stuff.

As you walk through the steps, separate everything with each step and read each step all the way through. Again to reiterate, this is where making wine is tricky….it’s the preparation involved in each step…if you are not ready, your wine suffers. You become frustrated, quick and messy. This makes your wife very angry….

I have completed the first fermentation phase and waited 14 days to complete the transfer into the Carboy… for the second fermentation phase. This was a nice and easy phase, however, I once again got ahead of myself and didn’t come up with a plan, hence the reiteration of the patience.

So wait to see part #3

The most important piece of information I can share with you it would be….Patience.

2006 / North Coast, Silver Label- Cabernet Sauvignon
where: Home
comments: Fruity and smooth, not acidic, but a naturally light taste. Very nice well rounded red. A blend of cabernet grapes, is what they say, not sure what that means. Not sure of the cost, but not a bad wine. But, I’m guessing it costs around $15-25 range. We had nothing to eat with it, just family talking. Went great with that though.

Note: Wife liked this one.

2005 / Kendall-Jackson - Grand Reserve, Cabernet Sauvignon
where: Home
comments: Very barrely, classic Kendall-Jackson. If you like that robust rich smokey taste you know where to get it. Went great with steak and pasta, as well as cheeses and pizza. A little pricier than my normal lot, about $20.

2003 / Valpolicella
where: Home
comments: This was a very fresh italian red, went with everything, light, dry. Delicious and around $10. I’ll do this again.

2005 / Michael David
where: Jacks Steak House
comments: This was a blend of petite sirah and a petite verdot and was very smooth and was pretty light considering. I had this with a nice Kansas City Steak and this wine had a very nice fruity finish.

2005 / Robert Mondavi - Cabernet Sauvignon
where: Home
comments: This was tasty, hearty and had light barrel overtones, along with a plum finish. Not too sweet, and not too dry. A very well rounded red. Went great with Tenderloin.

2004 / Red Blend
where: Home
comments: Called MINER, and classified as a Napa Valley Red Wine. This was a tasty wine, reminiscent of a French Bordeaux. A hint more alcohol tasting than what I usually like, but very smooth and fruity for a blend like this. Smells of plum and rich grapes. Drank alone, no meal tie in.

Cabernet Sauvignon: 52%
Merlot: 26%
Cabernet Franc: 21%
Malbec: 1%

But the premise is that there are anti-oxidants found in red wine that help prevent the body from taking in the harmful molecules that get made while digesting fat.

So…if you are enjoying your steak and having a glass of red wine with it, not only are you enjoying a great meal, but you are also potentially saving yourself from some future health risks.

Read the full article here:
http://www.huliq.com/63117/tummy039s-taste-red-wine-red-meat

No Wonder Cavemen didn’t live that long - No Red Wine! Nuff said………..