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2007 Mettler Family Vineyards Cabernet

I enjoy (and sometimes merely tolerate) a different bottle of wine every night with dinner. It is an occupational hazard I expect no sympathy for.

On a recent Sunday night that included two pasta dishes (a mac-n-cheese casserole with Maytag Blue Cheese and spaghetti tossed with a homemade tomato sauce and sausage), I popped the cork on a Mettler Cabernet Sauvignon. (Why two pasta dishes? Why not?)

Anyway, I thought a California cabernet would play nicely with the creamy blue cheese sauce and wouldn’t be so bad with the intense flavors of the sausage, which I first poached, then sliced and sautéed so they had a crunchy crust. Oh, Henry! Was I right! It was smashing hit all around. Even my wife, Eleanore, raised an eyebrow and agreed the wine and food were indeed yummy (a significant remark, as my wife is not known for doling out faint praise).

The following night I arrived home at about 9:30 from another successful cooking and wine class at the Decatur Cooks Warehouse and I was more than just peckish. A survey of the refrigerator landscape turned up the easily re-heatable herb-crusted mac-n-cheese. But what to drink with it? Standing in front of my somewhat renowned Wall o’ Wine, I spied another bottle of the Mettler Cab.

“The same wine two nights in a row with about 200 other selections to choose from?” I asked myself. “Yes!” was my enthusiastic reply. And it was a good idea. As I watched the San Francisco 49ers slaughter the Arizona Cardinals on Monday Night Football, I found the Mettler and cheesy macs were just as good as the night before…maybe better as I more solemnly evaluated the wine and food combo.

So while you might be a tad jealous of my overwhelming wine variety, you can take some consolation when you can take out a known winner like Mettler night after night.

Mettler Family Vineyard Cabernet Sauvignon

Mettler Family Vineyard Cabernet Sauvignon

2007 Mettler Family Vineyards Cabernet Sauvignon, Lodi, Calif.
$25
Two Thumbs Way Up
Rich, full aromas of ripe blackberry and cassis with a hint of smoke. Fruit-forward dark and red berry flavors with a nicely tart counterbalance. It has lots of spicy, clove-like notes and a smooth, cream soda quality.

 

Note: Wines are rated on a scale ranging up from Thumbs Down, One Thumb Mostly Up, One Thumb Up, Two Thumbs Up, Two Thumbs Way Up and Golden Thumb Award. Prices are suggested retail prices as provided by the winery, one of its agents, a local distributor or retailer.

22 comments Add your comment

Gwen McGill - Quintessa

January 7th, 2010
6:47 pm

Gil, great to have you blogging. Added you to my RSS feed. Cheers for a happy 2010 from all of us at Quintessa!

John M - Wine World Grand Blvd

January 7th, 2010
6:52 pm

Gil,
Pleased to learn about your blog. Keep up the good work. See you for the Sandestin Wine Festival wine competition as areturning celebrity judge.

Mary Kathryn Hagge

January 7th, 2010
6:54 pm

It all sounds yummy–dinner AND the wine! Merry Christmas from an Eastern Orthodox Christian! :)

Lisa

January 7th, 2010
7:09 pm

love your two pasta meal. Sounds just right for a snowy cold night too. We had beanie weenies. Enjoying the blog.

Susan

January 7th, 2010
9:50 pm

As I’m reading your blog, I’m enjoying a slice of homemade German chocolate cake. This causes me to wonder would your wine selection taste good with chocolate, coconut, and pecans…..

Roy

January 8th, 2010
9:29 am

Gil, Keep on blogging! The newspaper has given up enough interesting stuff in the name of cash conservation. Someone has to pass on to the omnipotents the fact that “man cannot live by bread alone” or something to that effect. Happy New Year.

Lisa

January 8th, 2010
10:18 am

I was wondering if there is any easy way to find wine shops that carry the particular wines, vintages, etc that you recommend. I did find the port you recommended (and it’s lovely!) at Harry’s in East Cobb but it’s like looking for Easter Eggs. Any ideas other than, phone work and driving from store to store with the article? I am not above doing that.

Jennifer Tyson

January 8th, 2010
11:11 am

I laughed out loud exactly three times on this post – not too shabby, considering how critically important your subject matter is. By the way, what are the proper channels in which to get these entries submitted as an additional book of the Bible? The Book of Gil. It could be in the Old Testament, if you would prefer ….

Gil Kulers

January 8th, 2010
11:45 am

Perhaps, the NEW New Testament? or The New and Improved Testament? ;-)

Gil Kulers

January 8th, 2010
11:54 am

This is probably the number one question I get. The nature of wines (especially non-mass produced, generic wines) prohibits finding it just anywhere. Either it’s an incredibly small production wine (which I try to avoid most of the time) or it is a wine that sells well or a wine not appealing to your wine retailer. It’s always something. It has been suggested that I list the stores or distributors that represent the wines I recommend. That has some obvious and not-so-obvious obstacles.
I have two recommendations: Call the winery first. They’ll lead you to where you need to go OR they can ship (in most cases) a wine to you.
The second thing, which is the better suggestion, is trust your wine guy/gal to find a suitable if not BETTER substitute to my tired, and sometimes lame, wine recommendations.

Gil Kulers

January 8th, 2010
11:59 am

Thanks, Roy. I am appreciative that the AJC has given this blog to me. Oh, coincidentally, I was just waxing philosophic at the dinner table last night (my girls truly “enjoy” when I do this) on just how crazy good crusty buttered bread and a decent wine can be. A blessing, really. Thanks for reading.

Gil Kulers

January 8th, 2010
12:13 pm

I’m a ruby port and chocolate fan, myself. A couple weeks ago, I had an unexpected epiphany (like anyone expects an epiphany) when I had an Oreo with a pink cava sparkling wine from Spain. Sweet stuff and chocolate can make for dicey wine pairings, so you never know. I think you should do what most people do when they have chocolate stuff and wine, which is to say: “I don’t give a flip if this wrong or right. I’m freaking eating chocolate and drinking wine. It could be worse.”

Gil Kulers

January 8th, 2010
12:16 pm

Beanie weenies and sparklinig wine (brut or extra dry). I’m not kidding. This really works.

Gil Kulers

January 8th, 2010
12:17 pm

John, I’ll presume that you’ll be wearing a mask and a cape again? ;-)

Jenny

January 8th, 2010
1:46 pm

Sounds delicious. So, here’s a question. What do you usually do with the rest of a bottle of wine you don’t care for? Force yourself to drink it? Try to see if pairing it with something else will make it taste better? Cook with it (though aren’t you supposed to cook with wine you’d actually enjoy drinking)? Invite friends over to finish the rest of it for you, as not to waste it? Save it for after you’ve had a few too many of some good stuff, and everything starts tasting the same?

Mark Milliron

January 8th, 2010
10:53 pm

Gil, Thanks for your great blog, I read it each week. You have a great way of teaching by using your own life experience. Thanks. Chef Mark

Bob

January 9th, 2010
9:42 am

I agree. This a great blog. And Gil is a great source of wine knowledge, wit and wisdom. I learn something every time I read him, and sometimes even laugh at his corny jokes.

Really, I want to grow up to be just like him some day.

But give a guy some credit. We’re both here now because I’ve been whining about having a beer blog for about a year now. That’s why there’s that big, ugly mug next to your girly wine glass.

Way to get the comments rolling!

Cheers,

Bob T.

Jennifer Brett

January 9th, 2010
5:28 pm

I’m sorry, but I find your description of this herb-crusted mac and cheese highly suspect and will need to investigate myself, if you would be so kind as to have me over next time. :)

Carol M

January 10th, 2010
7:36 am

Yum, sounds good to me! We had some great mac and cheese like that at Artist’s Point in the Wildnerness Lodge at Disney.

Gil Kulers

January 11th, 2010
11:40 am

Bob, I only make you laugh “sometimes”? I’m crushed. And, I’m just glad to have a wine glass.

Gil Kulers

January 11th, 2010
11:48 am

Jenny, the beauty and brilliance of a 750 ml bottle is that it’s “just” the right size for two people at dinner. However, I’ve found that there are a lot of mixed marriages/parterships/whatevers out there where one persone loves wine and the other doesn’t (get it). I suggest to the wine-consuming halves of these relationships to invest in something called a Vacu-Vin. It’s a little pump that pulls the oxygen out of the bottle, thus giving it a few more days of life before its descent into vinegar. Beyond that, I’d say keep all partial bottles (reds, too) in the fridge. This slows down the vinegar-making processes. Just take the wines, especially the reds, out in time for them to come up to room temperature. The third option is to give me a call and send a car and I will gladly split the bottle with you…sort of a public service thing.

Gil Kulers

January 11th, 2010
11:57 am

Jennifer, If I make you the herb-crusted, blue cheesey macs, will I be noticed by the Social Butterfly?