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Food Pairings for Stonestreet Cabernet Sauvignon
This was an old soldier I opened on my 50th Birthday this week. It was a 1992, and reminded me of times gone by since the day I first tasted the wine. 1992 upon release was considered "vintage of the decade" before the 94's or 97's or 99's were released. The wine had density, tannin, acid and dark fruits in balance. Tight and unapproachable when first barrel tasted; this 18 year old held together. The fruits were somewhat more muted and the earth tones were predominant. There was sediment as expected and the color held its coco, red plum and cherry tones which was unexpectedly pleasant. Over-all I found this wine was at its pinnacle and may start to decline in a year or two depending on cellar conditions. I like well made red wines of certain power and age. This was one of them. The debate over high alcohol and balance in new world wines would be lost on this one as at over 14% this wine at 18 years, (17 really), was graceful and rich with all the meaningful parts still present. It was paired with a roasted game hen, creamed spinach and polenta cakes. Maybe not the perfect food pairing for its younger self, but perfect for its present condition as the subtle food flavors allowed the wine to "show-off". Should you question buying and cellaring a new world Cabernet of 14% alcohol or more, let go, they can age well and are worth the wait, in my opinion.
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