• 3 1/2 -4 lb. roaster chicken
• Fresh herbs (whatever you have in the garden/store/neighborhood)
• 1 lemon, quartered
• Garlic cloves, smashed and unpeeled
• 1 small onion, quartered
• Dried thyme
• Salt and pepper

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Sebastiani
1997 “Sonoma Cask”
Sonoma County Cabernet Sauvignon

The price-value ratio is just too much to overlook. It screams, “Buy me, and try me”.

“Come on now, your telling me this is a $15 Cab from Sonoma?” That’s what you will be saying after you taste it. Then I expect to hear, “Thanks Greg, we appreciate the tip”. Just show me a little love for my efforts people.
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Penfolds
1998 “Bin 389”
Cabernet Sauvignon-Shiraz

With the first sip, the 389 is in your face with a blast of intensity.

Bin 389 is one of the Bin numbers to remember. There are lots of Bin numbers used by Australian wineries and Penfolds uses about eight of them on a line of wine encompassing 30 different bottlings. But the infamous Bin 389 is one to remember. It is Penfolds terrific Cabernet Sauvignon-Shiraz blend (58% Cab–42% Shiraz).
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Appellation:California, Sonoma

Style: Port

Price: $19

WOW Rating:91

This is a winery that has earned fame for the production of Cabernet. Their nearby neighbor is Silver Oak, the impossible to find and expensive Cabernet Sauvignon. The good news is that due to increased production, the Alexander Valley Vineyards Cabernet Sauvignon is very much an equal that is much easier to find.
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1998 “Red Mountain”
Washington State
Cabernet Sauvignon

It has a following already and I thought I’d fill you all in so you can get with the program sooner than later.

Damn right! That’s my enthusiastic and matter of factly punctuated response to all questions concerning this wine.

Cabernet Sauvignon? Damn right, and it’s loaded with potent juicy, thick layers of dark berry flavors that are surrounded by mild tannins and a thick coating finish with awesome texture.
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2000 Columbia Valley
Cabernet Sauvignon
After tasting this wine and knowing that it sells for only $17 a bottle I immediately had the following scenario play through my mind, and I call it “If I worked at the Barnard Griffin tasting room”.
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Hells Canyon
2000 “Seven Devils Red” Table Wine
Profoundly juicy concentrated fruit showing lots of deep blackberry and loganberry flavors, with medium tannins and a chewy, robust thickness that proves this blend is serious.

Dark purple with nice traces of tobacco and a leathery grip that balances out the fruit and ads some complexity into a really great blend. A lighter cherry brightness starts to creep in while I let this wine sit in my glass for a good 15 minutes, and a gentle black olive taste starts to get all over the roof of my mouth.
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Well, the consensus is in from all of the powerhouse wine critics/writers and industry insiders who were able to attend tastings of barrel samples from some of the best Cabernet Sauvignon/Merlot/Cabernet Franc producers on the planet. I happened to miss out on the fun because the DamnGoodWine executives decided to spend my airfare on some recent excursions to Morton’s and Ruth’s Chris Steak House, but enough about us, lets get into some wine.
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Tenderloins

• 3 lamb tenderloins per serving
• Fresh garlic
• Pure olive oil
• Bordelaise Sauce (recipe follows)

Marinate lamb with fresh garlic and olive oil. Grill approximately 4 to 5 minutes for medium rare. Serve with Bordelaise Sauce.
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Preparation
1 Whole Beef Tenderloin
(Marinade mixture of soy sauce, Worcestershire sauce, split garlic cloves and minced fresh ginger)

Trim the fat and membranes from the tenderloin–or ask your butcher to do this messy job! Fold under the thin tail and tie. Marinate for one or two hours and then grill over medium coals until 120&176; or medium rare.Set aside and keep warm until ready to serve.
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