Chateau Sainte Colombe 2006 Cotes Du Castillon

Chateau Sainte Colombe Cotes de Castillon 2006

This has been a year of milestones for me. I turned 40 last month, my first book was published in October, and I am due to get married in March. So it is natural to become a bit reflective. A lot has changed. I was looking through an old photo album, and couldn’t help but laugh at the clothes I wore in high school (the Doc Martin shoes, the cuffed pants, the flight jackets), or the music (this fluctuated from year to year). I no longer have the mane of long hair I was so proud of my freshman year of college; in fact, I don’t have any hair on my head nowadays.

But there are a few constants; I still adore the New York Yankees and worship them at the “Cathedral of Saint George” on 161 St every season, my favorite meal is still a thick medium rare steak, and I still have a weakness for raven haired, classically beautiful, brainy women.

These things are classics in my estimation and will never go out of Vogue.

Nothing in the world of wine says “Classic” quite like the Bordeaux region of France. Steeped in tradition and class, it has routinely produced arguably the “Best wines in the world.” Bordeaux is the standard by which all others are judged.

Being in a nostalgic mood the other night, but still saving for the aforementioned wedding, I reached for a bottle of Chateau Sainte Colombe 2006 to pair with our weekly steak dinner. ($16.99)

This elegant blend of 70% Merlot, and 30% Cabernet Franc was an exquisite choice. I uncorked it and decanted the wine while chatting with Danielle as the meal was being prepared. Upon pouring the first glass, the aromas that greeted me were woody and slightly smoky on the nose.

By the time the Rib eye was on my plate, the wine has opened like a flower in bloom. The taste of red cherry, with a hint of white pepper, soft round tannins and that trademark long Bordeaux finish was accentuated by the juicy, sumptuous steak.

My eyes rolled into my head as I took in all the gorgeous little micro flavors and the pleasure centers in my brain went into overdrive.

Vinified for food, this is the desired effect of a good glass of Bordeaux.  A 2006, it has enough time in the bottle to really develop that velvety mouth feel, this wine drinks like one of its very expensive siblings also made by Gerard Perse, who in addition to this wine, also makes Chateau Pavie which sells for hundreds of dollars a bottle.

So, in retrospect, trends come and go, and markets go up and down. But fortunately the more things change, the more they stay the same, as the cliché goes. Like great Bordeaux wine, a good steak, and marrying the wonderful girl next door.