My Fellow Inebriates,

I hope you don’t think I was being overly critical of ROBERT MONDAVI PRIVATE SELECTION CABERNET SAUVIGNON (2010) in Thursday’s post. I certainly didn’t mean to imply it wouldn’t be enjoyable with dinner—just not with certain dishes such as pork, chicken, or human.

That said, this Mondavi offering isn’t as heavy as many Cabernet Sauvignons out there. It weighs in with rich blackberries, cassis, and smooth oak while being tannic enough to support a heavy meal such as beef bourguignon or tourtière. But it doesn’t have that extreme saliva-drying aridity that characterizes some Cabs. If anything it finds a good balance between fruitiness and dryness—well structured and well behaved.

Those of you who share my liquids-only predilection won’t be disappointed either. With its wealth of fruit and lingering finish, this wine is lovely on its own. It just doesn’t fit the bill if you’re a cannibal enjoying your favorite cuisine.

If you are a cannibal, your local liquor store may not necessarily help you find the right wine. But my dad’s going to the government liquor store tonight, so I’ll ask him to keep his eyes peeled for a shelf talker 😉