So it's a burner because it's California (15% abv) but I tried it at SIP (surprisingly unhelpful website here) and it was tasty. Julie thought is was meaty. I got lots of black fruit. I don't drink a lot of California; I used to have quite the disdain for cabernet sauvignon and Chardonnay. Tony had a great white burgundy last night, and, I want to say Macon-Village but that's probably wrong, and it was lovely and buttery and although I can drink plenty of it I do get a bit bored with Chardonnay.
Interesting to learn recently that cabernet sauvignon is the offspring of cabernet franc and sauvignon blanc. It's such dominant slut grape that it never occurred to me that it came from somewhere, was bred. Does that make me think better of Muller-Thurgau?
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