re: Calling Resident Oenophiles......

And another note....European wines pair much better with food than American wines honestly. The elevated alcohol and sugar levels borne from our palatable addiction to "sweeter things" and Robert Parkers obsession with over the top wines overwhelm anything they go with (red wines specifically). The great levels of acid and layers of old world wines are a much more ideal companion....I mean if you're eating a chargrilled ribeye every night, enjoy your cabs as much as you want bc the fatty umami intensity can stand up to those wines, but I have felt in my older days that the domestics should be consumed more often rather than being paired. That isn't to say this is all producers, but someone like Orin swift who makes a rose that's clicking at 16% alcohol comes to mind...his wines taste like alcoholic dessert