Interesting dining approaches for our consumption of the 2012 Cabernet Sauvignon from 3 Muses Cellars. Arriving home on a Friday evening after a week on the road in New Jersey, I had my first glass of this gentle cab with a delicious frittata. Frankly, I’m not sure what wine goes best with breakfast food but sometimes it’s the adventure that makes this blog such a worthy cause. Yes, that’s right, I’m sacrificing for the art…
…and I honestly don’t have great notes on how the Muses worked this first night. The following evening, however, we revisited as part of a favorite easy meal: tender, succulent beef, crispy crowns seasoned potatoes, and fresh salads. Armed with our new grill and a penchant for cow flesh, the steaks have been fantastic over the last several weeks and this is another one of those occasions. The seasonings on our steaks were easy to identify but the faint touches in the Muses were less so. Thus, I offer a few words from the winemaker:
“Soft and subtle on the palate, this California Cab offers aromas and flavors of cassis, plum, dark berries, and dried herbs.”
Short and sweet description, right? Sort of like the vino itself. The Muses had the deep, rich ruby hues we often associate with a California red but was a bit weaker in the subtleties that really make a great Cabernet Sauvignon distinguish itself from the pack. I’m glad we gave it a go but there are many finer options out there waiting for us in the future.