At 10 years old, the 2005 Arrowood Cabernet Sauvignon from Sonoma County, California scored 16+ points on the Dionysian scale. It had 14.9% alcohol, really too high for food pairing, but that’s what California has been selling for over a decade now. Costing just under $30, the wine was unfined and unfiltered, so it had to be decanted prior to dinner. I think this process adds more flavor to wines.
A big wine needed mushrooms, onions and cheese, so Pizza worked.
I stopped aging high alcohol wines a long time ago and have gone away from big jammy fruit bombs to more subtle food friendly flavors. In vino veritas.
Leave a Reply