Columbia Cabernet Sauvignon

2006
Columbia Valley
Washington State

This vintage actually got some good reviews. For me, it was OK. A little "grape-y" at first taste. The scent was of dark berries and green olives. It was recommended to serve with red meat, especially steak. I don't do that. I actually had it with rice pasta, white beans, roasted asparagus and roasted sweet onion, mixed with olive oil and balsamic and it tasted better than on its own. This is one of those freaky things where it did seem to improve with being exposed to air for an hour. And it seemed to be a good match with the balsamic. The taste was very Spanish olive like. It tasted quite better on its own the next night - smokey. Tonight. I am tempted to change my rating below, but I won't.

Which brings me to a discussion I previously had recently with a friend with regard to decanting. He believes, and was told, that decanting a young wine is necessary. I was always under the impression that you did not need to decant young wines. But older wines, especially ports, should be decanted to separate out the sediment mostly. The idea of airing a young wine didn't seem necessary. But I have to say I've recently found a few younger wines seemed to taste better upon opening up for a bit. I loved the fact that some of their scents filled the room and made my mouth water.

I consulted my Kevin Zraly book to find that he feels there is NO difference whether a young wine is decanted or not. Old wines should only be decanted to separate sediment. However, if you've got a pricey old wine, DO NOT decant for any more than 15 minutes as you may actually miss the best moments of tasting for that particular wine. The longer it sits, the more its taste evaporates. He does state that he's had a few students swear to him that they notice a younger wine tasting better upon decanting for an hour. So, his suggestion is to decant for an hour if you wish, though he doesn't feel it's necessary. At best, it will fill the room with the wine's aroma for the arrival of any guests for the evening. If you have an old wine, with possible sediment, let it sit for 10 minutes, light a candle, and hold the bottle and decanter up to the candle and pour slowly, watching for any sediment arriving at the bottle neck. Then put it down again and let rest for 5 more minutes to let remaining sediment settle again, and do again.

--Men are like wine, some turn to vinegar - the best improve with age.--
Pope John XXIII (was this Pope fond of wine, or fond of men???????? Regardless, I find this statement to be fantastically true)

7.75 out of 10
$12 / 750 ml. bottle
13.5% acl. by vol.