I had it with chilled, mesquite-grilled New York strip loin snadwiches; sliced thin over melted Fiscalini Cheddar and Arugula with plenty of Sel Gris.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
Saturday, July 26, 2008
July 26, 2008 Wines Tasted
Pine Ridge Winery - Epitome Stags Leap District Cabernet Sauvignon 2005 $100 - (Ager, Stand Alone, almost Modern) For those of you who love black cherry, cassis, rose petals, mocha and coffee grounds in their Napa Cab, praise the Lord because this wine delivers on all fronts. A full bodied, moderately Tannic wine comprised of 99% Cab(half a percent each of Petite Verdot and Malbec), from mature hillside vines of Clone 7, it will age gracefully for 10 to 15 additional years. A terrific effort from Stacy Clark who has been at the helm for 25 years now. (380 Cases)
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