I’m not sure she did, but my one-man campaign to encourage really dry red wine took one more step in that direction.
Is there a message here? For me it is simply that bigger is rarely better and that smaller can be sublime.
A good friend and wine columnist some years ago swore off even trying any wine with 14 percent alcohol or more. I’m fast reaching a similar conclusion.
Wine of the Week: 2005 Mossback Cabernet Sauvignon, Chalk Hill ($25) -- A very stylish effort with classic herbal/black cherry aroma, and a full, crisp entry that is dry. This Sonoma County wine has only 13.7 percent alcohol and it structured to go nicely with meats now, but will age nicely for another few years. It is clearly not for those people who think red wine should be sweet.