Benziger, Cabernet Sauvignon, Sonoma, California

This is not a sipping Cabernet. This needed food, and especially the fat in the tenderloin., which brought out the “roundness” of the wine. I know that sounds pretentious, but I don’t know what else to say – it’s not a big bold cab, but it has some hidden boldness to it…

Paired with Peppered Beef Tenderloin with Roasted Garlic Butter, Osage Spinach and Roasted Potatoes

The peppercorn sauce really brought out the sweet in the wine and I just loved the crunchiness of the potatoes. It didn’t go bad with the osage spinach (not pictured) – which was basically creamed spinach au gratin style. So the wine goes amazingly well with cheddar cheese.

Final Thoughts

This just wasn’t my cup of Cabernet. Based on the other diners at the wine dinner, who consumed a lot of it, it might just be a miss for me and you’ll love it. If you do, tell me why in the comments below.

It’s a great pantry wine as lots of people will enjoy it. But it’s one I’ll put out for those college friends who still insist on drinking for hours because I know I won’t drink much of it, and at the Monday price point, I can afford to have them drink a case of it.

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