Wines you love, but rarely open - why?

[David M. Bueker]

I'll start. I love Cabernet Sauvignon. Unfortunately I eat Cab-friendly food about 5 times a year. I am totally in the mood for a Cab tonight (cool, cloudy weather - rare chance for a Cab day in July), but we're having a pesto dish. Bleh!

Cabernet is on my list too, but perhaps champagne is at the top of the list. It’s far more expensive here, and that’s probably the main reason I don’t open more.

I'll start. I love Cabernet Sauvignon. Unfortunately I eat Cab-friendly food about 5 times a year. I am totally in the mood for a Cab tonight (cool, cloudy weather - rare chance for a Cab day in July), but we're having a pesto dish. Bleh!

Quite a few fall into that category for me. Basically I only drink wine with food or just after. Therefore suitability as a pairing is the main criterion for choice when I stretch for a bottle. That mostly rules out wines with noticeable RS except where there is great balancing acidity as with old style Kabinett and Foreau's Vouvray demi-sec. When there is a family gathering or guests, i.e. more than two at table, then is the time to bring out starters like Champagne or sherry and dessert wines like port or Sauternes. Otherwise there is no more than one bottle with the meal and at present, with Germaine not partaking for medical reasons , two+ meals.

With regard to Cab, I agree that left-bank Bordeaux are best with simpler food. They do not shine with most sauces and Mediterranean food and even less with Asian touches. I have quite a backlog of old vintages for that reason.

While I own a lot of Cab/Bdx, don't open at home that much, as others note not best match with most of our meals.

But dessert wines as a whole category is easy winner. While I don't like sugar as such and never ever eat dessert, I enjoy a balanced sweet wine, and own tons. But can't imagine opening for Betsy and I, and even at a dinner party if a bottle is opened 60% is left. I I open maybe 5-8 a year, plus maybe one or two dozen sweet but not dessert (Spatlese). I need to make a decision as I have too much unless I live to be 400.

[David M. Bueker]

While I own a lot of Cab/Bdx, don't open at home that much, as others note not best match with most of our meals.

But dessert wines as a whole category is easy winner. While I don't like sugar as such and never ever eat dessert, I enjoy a balanced sweet wine, and own tons. But can't imagine opening for Betsy and I, and even at a dinner party if a bottle is opened 60% is left. I I open maybe 5-8 a year, plus maybe one or two dozen sweet but not dessert (Spatlese). I need to make a decision as I have too much unless I live to be 400.

We finally started drinking dessert wines on lazy weekend afternoons (e.g. rainy days) while watching a movie. Consumption has gone up, and enjoyment has gone up, as some lovely wines are being consumed while we're awake, versus opening them at 10 P.M. at the end of a long dinner.

I love good cab, but find the trick is to mature it properly.

I just opened my first bottle of a 1982 Bordeaux that was excellent (note posted) and sold three cases of over oaked California cab that made me gag to someone less fussy about that than I am.

I am generally 'off' American cabernet (except for the exceptions that don't seem to think that oak is a panacea that cures all other shortcomings) and ditto for Aussie cab.

But I think that David's point is a good one - I am more likely to open a bottle of Italian or Rhone wine than a cab based wine these days and that was not always the case.

[Jenise]

Bill, David, Dale: yes yes yes. All that. No sweet tooth so I only open stickies for company. The last Bordeaux I opened was on March 28th--Bob's birthday. We've resorted to drinking Bordeaux with hamburgers.

We just eat more white and lighter-red friendly food. I literally have to create excuses to open cabs of any stripe. We've resorted to drinking Bordeaux with hamburgers. I can't remember the last time we had steak. Not that I don't like it but we have cut back on meat in general and red meat in particular. Tonight? Halibut.

Tonight? Halibut.

Will you be opening a cabernet - just for the halibut?

[David M. Bueker]

Ba-dum

Good job that wasn't my sole joke - might lose my plaice! But then what the hake .

Compared to the rest of you fish joke enthusiasts, I'm just a piker.

-Paul W.

Compared to the rest of you fish joke enthusiasts, I'm just a piker.

-Paul W.

Very finny, Paul!

[Jenise]

Whale, hell, I think I'll just tuna y'all out. [LA LA LA LA LA]

[David M. Bueker]

This thread is floundering

This is turning into the Wine Lovers Discussion Grouper.

-Paul W.

If you think of any betta fish puns, be sure to let minnow!

Good question. The sweet wine issue that was already mentioned is one obvious one.

Another one for me is certain red Burgundies that I love but am still waiting for them to get mature. It's the old cliche of having all this wine and none of it ready to drink! But, my time will come.

[David M. Bueker]

Thoughts that go through my head whenever I am in the cellar:

“Ooh, Burgundy! No, not yet.”

I do that with my Burgundy and Bordeaux and I have a relative glut of vintage Port given that I only open a bottle when I arrange a dinner and that hasn't been happening for what seems like a long time.

Barolo rarely opened. Have a few 2010s and 2011s but it's too soon. This also applies to some wines for which I requested, and received, an allocation within the last 2-3 years. Too special for me to open quickly. Rivers-Marie PN, Big Basin PN&Syrah, Carlisle various.

The R-M and Big Basin were tasted at a charity event, but our juice not yet opened. That's what my cooler is for. Only wines intended for long-term aging go there.

I never open port it seems, maybe one bottle every 5 years.

I own lots of German off dry Riesling and while I still cherish those at wine dinners (and the table is usually equally wowed), I never want to open them at home any mor it seems.

For dry reds, barolo is usually last on my urge to grab list.

As far as the fishy humor, I prefer to perch and just watch, lest I seem too crabby.

[David M. Bueker]

This past winter seemed like the perfect chance to open a lot of Port. Cool weather and not going anywhere.

I opened two half bottles.

Someone once said that nobody has ever lived long enough to enjoy fully mature Barolo.

I have a lot of dessert wine (Sauternes, German BAs and TBAs) that I should be opening far more often than I do.

-Paul W.