Thanks for the advice!

I just wanted to let you know that we had the Mondavi Cabernet yesterday and it was fantastic! I happened to have a duck in the freezer and just roasted that very simply, used the recipe in this month's Gourmet for saffron potatoes (cut back on the saffron a bit, so that it wouldn't be overpowering) and had braised red cabbage. This was a meal where I wanted the food to complement the wine (rather than the other way around), and it worked well. Thanks for your help!

[Nicko]

That sounds like my kind of meal!

[cape chef]

Maryeo, I'm happy all turned out well.The dinner sounds great,It's funny how you just happened to have a duck in the freezer.
Tell us about the Cab, What flavors where promanent? How did it hold up to the bottle ageing? how was the color,any brick color?
cc

I think the duck was sheer karma - I'd actually forgotten that I had it!

The wine was one of the best I've had, if not the best. Keep in mind that I am way less than an expert or have extensive experience with truly good wine, so my description will probably not be great. It had a lovely color, very clear - there was a slight brick color to it, but not much. Rich smell, kind of like currants, very deep and clean flavor; a little tannin at first taste (my typical wine experience), but fruity and fragrant going down the hatch. I hardly wanted to swallow it! The aftertaste was somewhere between blackberry and dark cherry with a nice woody undertone to it.

This has definitely been an inspiration to me to learn more about wine. I've always liked the Mondavi reds, but this has been an experience!

[cape chef]

Maryeo, I think your description is right on, sounds very tasty,Mondavi Cabs are really very good wines-87 was a very good vintage.I'm happy you are getting interested in wine!! it is a lot of fun. Just remember to drink what you find enjoyable and enjoy what you drink
cc