By Jessica Yadegaran
Monday, November 23rd, 2009 at 3:59 pm in Corkheads.
It’s not often that you’ll catch me drinking a California cabernet sauvignon with chicken and biryani rice on a week night. They’re usually too big for the foods I like to eat. But Indian spices do help.
Last week, I opened a bottle of 2005 Stonestreet Alexander Valley Cabernet Sauvignon. It showed a bit of its age. It was a bit smoother and softer than most Cali cabs, and I’m wondering if the block selection had something to do with its elegance and balance.
The grapes are grown on the western side of the Mayacamas Mountains. The mid-elevation block (700-1,100 ft) lends a floral and spicy aroma in addition to a fleshy, raspberry characteristic, while the higher blocks (1,200-2,400 ft) provide the wine’s firm backbone. It retails for $42.