Word: cabernets
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Dates: during 1980-1989
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...popular industry standard. Wine merchants across the country know that advertising a vintage with a Parker rating of 90 or more virtually guarantees a sellout. Parker insists that the controversial scores are less important than his precise descriptions of wines, which are sometimes brutally scathing. Of one California Cabernet Sauvignon he recently wrote, "This is a pathetic wine with a bouquet that reeks of cardboard, is inexcusably diluted, and has harsh flavors that offer no redeeming value." Rating...
...drunk in moderation, as a socializing accompaniment to food" -- with hard liquor as an enemy of sobriety. Since wine's variety is its glory, he deplores what he calls the "internationalization" of styles, particularly the trend in California and elsewhere to concentrate on the production of two "supergrapes," Cabernet Sauvignon and Chardonnay. "There ought to be more experimentation with wines made from Syrah ((a Rhone varietal)) or Nebbiolo ((from northern Italy))," he says...
Robert Mondavi Winery, based in Oakville, Calif., is the first U.S. winemaker to offer such contracts on a nationwide basis. An investor who buys a $240 contract on a case of 1985 or 1986 Cabernet Sauvignon Reserve is betting that the wines will increase in value by 1989. Because the contracts will bring in cash two years before the wines are usually sold, about 30 California vintners, including such names as Iron Horse and Diamond Creek, are following Mondavi's lead...
Perhaps most impressive in the dining hall were the many bottles of "Cabernet Sauvignon" breathing on every well-set table. Bearing a special "Harvard 350th" label, the Somona County Burgundy went down well, despite its pretensions, and was well worth every penny...
...cloudlike cheese souffle adrift in a cream and Gruyere sauce and the succulent beef tournedos in robust red-wine sauce with an earthy hotchpotch of mushrooms. Equally delectable are Hutchings' own creations -- tender abalone in a beurre- blanc sauce with caviar, and squab mellowed in a shallot-scented Cabernet sauce...