Wine with Lamb Pie

*Disclaimer: I received this wine as a sample from Cornerstone Cellars.

A few years ago I was bored at work and roaming around the 3 pages on the internet I can actually get to. Back in the day, I had a job where no one talked to me for months on end and never gave me any work to do, even when I begged. Needless to say, it makes for a very long day when no one talks to you, you don’t have any work, and you can get to pretty much CNN, the NYT, and Google. Anywho, I was reading an article on the NYT about great classic cookbooks and one struck my fancy so I bought it from a used book store. We’ve been slowly making our way through the recipes in that book and settled on Hunter’s Pie for the other night. It’s a lamb based dish, and I thought a Cab would be a great match. Lucky for me I had a bottle of the 2006 Cornerstone Cellars Napa Cabernet Sauvignon just waiting for me to taste. It had a real cork closure, clocked in at 14.5% alcohol by volume, and retails for $59 a bottle from the winery.

I first had to note the color on the wine…it’s a beautifully dark and inky purple, impossible to see any light through this one.  On the nose I found earth, cedar, cherry, leather, plum, blackberry, herbs, spice, mint, and powdered chocolate. I often find myself lost in the aromas of the Cornerstone wines. In the mouth I got black cherry, blackberry, black fruit, plum, espresso, milk chocolate, almost a hint of raspberry. Of Cornerstone’s flagship wines, I find the Napa Valley Cab to be more approachable at a younger age, though it has miles to go before it rests.


3 Responses

  1. Sounds fantastic! How did it go with the pie?

  2. Sounds like a great wine and food pairing. Never have had a Cornerstone Cab.

  3. I’m not usually a fan of Napa whites, mainly Chardonnays, because I find them to be a little too big. But I’m a diehard fan of Napa Cabs, and this one sounds great!

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