The last wines we compared were Cabernet Sauvignons from Napa Valley, which complemented a marinated ribeye. The steak was sprinkled with a caravan of spices, so it needed big wines to cut through with flavors remaining intact, which both readily accomplished. My wine authority companion found the first to be “finer,” subtler, with notes of “blackcurrant, plum and tobacco.”

I knew what he meant, but was won over by the other’s fuller bouquet and complexity, plumy with fruit, tannic yet with a light accent — vanilla? I had no idea for which I should pay more, but judged that second one to be the more expensive.

And yes, a bottle of this 2004 Rombauer would go for $100 on the Fleming’s 100-choice wine list, compared to $60 for the 2005 Hess. Yet both were marvelous.

The lesson learned? Common sense confirmed, actually. Trust your own taste, since that’s what has to be satisfied. And pay close attention within each sip; be ready to notice flavors as they step out from behind one another — even if none of them audibly shout pomegranate, toffee, or tobacco.  

< prev  1  |  2  | 
  Topics: Sipping , Culture and Lifestyle, Beverages, Food and Cooking,  More more >
| More

Most Popular
Share this entry with Delicious
  •   A ROYAL ROMP  |  August 27, 2014
    It was inevitable that the country that brought us staid Queen Victoria and stiff upper lips was bound to eventually loosen up and bring us Monty Python.
  •   CRITICAL MASS  |  August 20, 2014
    A discussion by three friends about the merits of a white-on-white painting results in a one-act brouhaha that transcends rarefied aesthetics and quickly descends to the human scale.
  •   WILLY'S  |  August 20, 2014
    Sometimes in this world of culinary over-achievement, of luaus and foie gras and molecular gastronomy, sometimes we simply want to chomp into a nice, juicy hamburger or hot dog.
  •   TWOTENOYSTER BAR & GRILL  |  July 23, 2014
    One of the appealing features of living in a place called the Ocean State is that there are plenty of water-view restaurants.
  •   BEE'S THAI CUISINE  |  July 16, 2014
    On the radar of Providence foodies, the ding of Bee’s Thai Cuisine has grown increasingly louder and brighter.

 See all articles by: BILL RODRIGUEZ