When all you want to put in your mouth is Tequila, Everclear or a shotgun barrel,
can an inexpensive Cabernet Sauvignon stop the stupid from hurting so much?
This past Saturday we joined in one of my company "outings" to see Young Frankenstein on Broadway. We got on the charted bus around 10am and was told to sit in 2 empty seats close to the front. Normally, we head more to the back and keep to ourselves but I knew the HR director had tons of giveaways and these "goodie bags" were stored in the rear vacant seats. Little did I know how absolutely tortured I was about to become for the next hour and a half. Seems there wasn't enough interest within my company so the HR guy invited his friends. While the HR guy is quite intelligent and a very nice guy, his friends were the largest collection of loud, obnoxious, crude, moronic, mouth breathing, attention whores you are likely to find. As for further proof that there is either no God or one that absolutely hates my guts, they were seated DIRECTLY behind us. I'll spare you the details but suffice to say when those bus doors opened I felt like a caged animal who sees his one opportunity to flee.
I bolted straight out the door, walking in the exact opposite direction of the emptying bus. I didn't even know where I was going. I just went. I didn't dare look behind me just in case someone wanted to tag along. I didn't even know if K got out cleanly or not, there was nothing I could do for her if she didn't. If someone latched on to her she was on her own. I know she would understand. Sorry, but there was just too much stupid going on for me. Fortunately, about half way up the block I noticed K was right behind me in the same swift pace I was in. That's my girl! She got away clean and retard free.
So, the stupid factor was now removed but the hunger factor was setting in rapidly. After about 10 mins of walking we stumbled across Sardis. This was definitely a place where those imbeciles wound never consider on going. We were now free of "the dumb", at least for a little while.
As we sat down and were handed our menus I glanced over at a small card sitting on the table. There it was, calling to me.
The house wine list.
No real upscale meal regardless of time of day would be complete without a glass of wine to accompany it. Right? Yeah, 11 am in the morning be damned! I was going to enjoy some upscale comforts before I had to return to 'Leaky Tits' and her band of uncouth retards.
I perused the lineup.
I was initially going to look for a white since it was early in the day and it was +90 degrees outside already. Something light and "cheerful". I was leaning towards the Riesling until I looked down at the Cabernet Sauvignon selections. A name stood out as being familiar. "Bacchus Cabernet Sauvignon '05" "I just read about this exact same wine the other day" I said to K. Of course I couldn't remember what I actually read about it though, but I'm almost positive that it was when I was looking for high rated wines for under $20. Hmmm, now do I want to go with the red?
"Can I get you something to drink to start with?" I was put on the spot. I wasn't ready for that so soon. I felt like Peter Griffin when he was asked whether he wanted the soup or the salad.
"Soup. No, salad. No, SOUP!"
I blurted out I'll have a glass of the Cabernet Sauvignon please. Almost immediately I hear K say "Why don't you just get an entire bottle?" And that folks is why I married her....
11am, on a company trip and we're getting the BOTTLE of red wine.
Bacchus, Cabernet Sauvignon - Napa - 2006
Varietal: 80% Cabernet Sauvignon 20% Merlot
Country: USA
Region: Napa
Alcohol: 13%
Availably: If you live in NYC or NJ you're in luck. Otherwise this is pretty rare and isn't sold in too many retail stores. Can be ordered from Laurentiwines.com (the place on the corner of my road)
Price: About $10 if you can get it retail at a wine shop. $34 at Sardis NYC.
When the bottle arrived I found that instead of the advertised '05 vintage I received a '06'. Grrr. I was hoping that it wouldn't be too "young" and be too harsh for the meal. I mean that's the whole point of having wine with food. Can it complement the dish's flavors? That worry was put to rest the second the wine hit my lips. It was an incredibly smooth feel. Subtle flavors of rich ripe plum and dark cherries were on the front of the wine. Both the tannins and oak were low but present. During the nice mellow finish the 20% Merlot came out. It was a nice warm, buttery feel. Nothing seemed overpowering. Each flavor complementing the other in perfect balance. This was a VERY nice wine.
To pair up with the Cab Sav I chose to start with the Classic Onion Soup au Gratin. This warm, rich, sweet broth was a great match to the Cab's soft and smooth flavors.
My main course was the 10 oz. Sirloin Steak served with Horseradish Crushed Yukon Potato, King Mushroom Bordelaise, Jumbo Asparagus and a Cabernet Beef Jus Reduction. Jackpot! This dish was made for this wine or the wine for it. Either way it is clear that this wine was intended to pair with food. Even K's somewhat lighter Teriyaki Salmon with Daikon root salad paired perfectly.
While researching this wine further I found that it was produced in Napa exclusively for David Gordon who has been the Wine Director at Tribeca Grill for almost 20 years. Now it all makes sense. It was made for food pairing!! He had this Cab Sav produced only in small batches to start with. With such small lots made, for years this wine was only available at Tribeca Grill, Nobu or Montrachet. That restaurant list has grown since then. While still being primarily a NYC restaurant wine, larger batches are now allowing some NYC/NJ wine shops to carry it for retail.
If you can find this wine I highly suggest picking up a bottle or two. This is a "drink now" kind of wine so no long term cellaring is needed. While this wine is very good by itself but it shines when paired with food. Do yourselves a favor and pair it with a Beef, Lamb or any other hearty dishes you can whip up.