John (sharkman_75) wrote in carpe_vinum,

Cab Sauv

The other night I picked up a quick dinner at Central Market. Wednesday nights their deli features prime rib. They really do a wonderful job. I usually get the prime rib sandwich (featured Saturday afternoons), but this time I opted for the dinner. They provided a nice 1" thick slab of wonderful beef. Anyway, I figured this calls for a good cab.

We opened up a bottle of Columbia-Crest Reserve Cabernet Sauvignon from Columbia Valley (2002). Prior to bottling, this wine was aged for two years in a combination of American and French Oak barrels. This was a wonderful wine, well balanced with everything you'd expect from a cab--big bold flavors, mellowed tannins and a lasting finish. This went very well with the rich intense flavors of the prime rib.

Unfortunately I do not recall what I paid for this bottle.
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