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Groth - Cabernet Sauvignon
Served this wine after hor dourves with a New York Strip of grass fed beef, roasted vegetables and garlic bread. The wine complemented the meat perfectly, and was not overwhelmed by the roasted vegetables. Outstanding character and aroma. This wine easily possessed enough muscle to continue on its side for another 5 years, but was definitely enjoyable right now.
Mouton Cadet - Rouge
Dave Hahn's bottle of wine shared with Julie, Ellen and I with dinner. Ellen prepared Braised Short Ribs (in Cabernet red wine) with Gorgonzola Polenta and Roasted Asparagus Spears. The wine held up nicely in spite of poor storage environment. The cork was perfect, exhibiting small mold spores at the top. A truly memorable experience.