My First Ever Serious American Wine

That wine would go very well with an extremely well made high end hamburger, a good hard salty cheese like Parmesan and a nice dark chocolate desert. Or just a good chocolate bar and some fruit.

Lamb chops medium rare double cut would do well too.

I think I would make a great burger with goat cheese.

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How bout a nice ribeye

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This. A nice ribeye with a rub that incorporates coffee or chocolate and maybe some chili powder. Hell yeah.

Its a big, bold wine. As others have recommended, read meat would be a great accompanienment.

I would sit on that bottle until a special occasion. That is not easy to get

I get one 6 pack case a year. It comes in a wooden box

I have two of those empty boxes sitting in my attic for when I get a custom bar made one day.

I think it's a great wine....overrated, maybe. However most people who say that I find have opened way too early.

I'm not sure I'd necessarily pair it with anything. Just drink it. If you are intent on pairing it with something, at least have a glass first.

Nice gift....to spend what it costs now for a bottle is not worth the money. When the wine was closer to $120 it was a good wine but now it's creeping above $200 at times.

As far as eating....cook what you want to eat. It's not worth stressing over pairing something. If you want fish tonight, cook some fish. Pork chops...do that....steak....sure why not. The most important thing is make your belly happy and the wine will take care if the rest.

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As far as eating....cook what you want to eat. It's not worth stressing over pairing something. If you want fish tonight, cook some fish. Pork chops...do that....steak....sure why not. The most important thing is make your belly happy and the wine will take care if the rest.

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Now this I'm going to object to. I'm certainly not a nazi with pairings, but a wine this big would run roughshod over anything on the lighter end of the food spectrum. Conversely, you'd be miserable trying to drink it with something spicy.

Joshjrn...the logic of old is what you're considering. It's basically a placebo effect since you're prone to thinking it should be such a way. The modern logic is a heavier study of the palate....the idea wine accentuates food but food will never make a wine better. It will usually bring out harsh palatable textures bc the umami outweighs the delicacy of the wine (wine does not have umami). I can pair a steak with a white wine and a fish with a red.....the key is adding things to balance it (i.e. Salt or acidity like lemon juice). I stand by my statement and have sat with masters of wine on this....eat what you love the wine will carry itself as well as it should.