Name your Favorite Cabernet Sauvignon

I just drank a bottle of coastline and carnivore best bottle ive had was a customer gave me a $50 bottle of wine that had me feeling great any recommendations favorites???

a reply to: ATF1886

We are living in times where good wines are made all over the world. Years ago, we use to think a good wine need to be french or italian and has to be expensive. 50 dollars is too much for a bottle of good wine, if you know where to look.

Try some wines from "Concha y Toro", you'll need a big steak.

a reply to: ATF1886

Barefoot is great and cheap.

I usually drink organic, but love the price!

Chateau Latour if I had to pick one but Leoville Barton and Lynch Bages are also great.

originally posted by: Trueman
a reply to: ATF1886

We are living in times where good wines are made all over the world. Years ago, we use to think a good wine need to be french or italian and has to be expensive. 50 dollars is too much for a bottle of good wine, if you know where to look.

Try some wines from "Concha y Toro", you'll need a big steak.

Concha y toro is very good very full bodied goes great with a skirt steak!!!

Barefoot is great also another good one is yellow tail!!! a reply to: eisegesis

I mean i make good money but its a bit out my range...
a reply to: AugustusMasonicus

a reply to: ATF1886

The Barton is much cheaper.


Relatively.

It is let me tell you a decently priced bottle of wine and steak go hand in hand it hits the spot and the buzz from wine is better to me than hard liqour!!!a reply to: AugustusMasonicus

I like the Coppola wines for over all consistency. Or Chateau St. Michelle. But, if I'm going to go practical, I stick with Robert Mondavi.

I'm not a wine snob though. Just a wino.

Im with you CJ it doesnt take 2'000$ to enjoy a good cup of wine Nd food ive actually enjoyed the cheaper wines than the fancy schmancy stuff...a reply to: kosmicjack

originally posted by: ATF1886
It is let me tell you a decently priced bottle of wine and steak go hand in hand it hits the spot and the buzz from wine is better to me than hard liqour!!!

I am very big with pairing wine with food and I enjoy matching up steaks with either my French or Italian wines.

All depends on my mood (and the wife's) and what type of cut I am preparing.

Well now i know who to U2U when i need wine advice let me tell you i used to be a vodka guy but then i read all the benefits of red wine its uncomparible....a reply to: AugustusMasonicus

a reply to: ATF1886

Feel free. Either U2U or ask me right here in your thread. I had a couple of restaurants for awhile so I am used to answering questions on all food/alcohol topics.

Check out my Food Porn thread below for some recent pairings.

a reply to: ATF1886
Do you consider that california grape juice that gets distilled to strip the alcohol so it can still be called wine per definition, mixed with other brands a great wine

Not saying EVERY wine from california but those that have to much sugar and in the end to much alcohol are treated that way. Saw that on TV years ago and EU tried making laws so they can not be imported as wine (because it is not god damned )

In my opinion, such practices schould be banned.
But other than that, you are right. I drank wine from South Africa lately, it was a Cabernet Sauvignon, very distinct and heavy, tastings of dark berries and a note of choclate. Had 14 spins so yeah it buzzed, too
Very good in line with some dark meat. Yum yum. Great for good sauces like deer or a little bambi. Cost me 79€/l and it was worth every drop

-unfiltrated of course ^^

a reply to: verschickter

Stay away from that stuff and try a real Calfornia Cabernet like Kathryn Hall. Everything she touches is fantastic.

Australian Wolfe Blass earthy,berry,peppery. Superb for that medium rare steak.

Thank you sir you are the man!!!a reply to: AugustusMasonicus

1974 Heitz Cellars Martha's Vineyard.

I was a sophomore in high school, and, with parental approval, participated in gourmet food and wine "alternative educational experience" in the Napa Valley sponsored by my school.

Three days of touring the wineries, learning how to cook gourmet dishes, and pairing them with a variety of wines (in the safety and privacy of the private mansion arranged for our stay)!

Heaven!

Since I looked somewhat older than my 15 years, and could actually pronounce Cabernet Sauvignon and Pinot Noir, I was able to convince the clerks at Heitz and Sovereign vineyards to purchase a bottle of Heitz's wonderful Cab and a very nice Pinot from Sovereign.

If I had only known what a treasure I had found in that Cab!

Yellow Tail is usually my go to for a cheap bottle of red, and in many cases I think it is better than some more expensive wines I have had..

with that said, I really like Dark Horse (CA).. it is smooth but has a nice kick to it on the back of the tongue..

and Niel Lantofimia.. (kinda hard to read the bottle), a spanish red.. really explodes on the tip of the tongue, kind of a tingly sensation.. really good but very bold/complex.