But then merlot was over planted, over produced and the remarkable grew too expensive for my then very meager earnings. The Chilean's helped with some good value brands but eventually I had to travel into other reds.
I visited the Australian shiraz, the Burgundian reds, the Chianti (and oh do I love a good sangiovese blend) but ever then and even now I return to the tannic Cabernet Sauvignon.
Now that Sideways has entered the fray, I have tasted the pinot nior, and found many a good Sonoma Coast or Oregon pinot to taste. Still, pinot nior, with its acids requires food.
Tannic cabs can stand upon their own, a pleasure with only a bite of 75% coca chocolate to balance the palette.