Pairing with steak marinated for 6hrs teryaki,worch, redhot salt pepper. Mushroom and Cab Franc reduction, both button and shitaki, onions and garlic pepper salt. Well this wine really paired up nicely with the blackened portions of the marinated steaks. Steaks were approx. 4oz each, due to dietary restrictions. Even though small the flavor structure was large. The Cab. Franc. really adds a smokiness that compliments the grilling of the steaks. We also had a mushroom and green bean casserole as the side. The wine has an acid structure I would expect from this vintage year and the combination of its overall aging. A pairing that if you even imagine what the feel would be, that is what it is. Cant wait for 2012 for the next time I open this dank piece of woodsy outdoor campfire pleasure. AGJ Smoke a cigar after this.

Just finished the bottle of Glades Pike Winery 2006 Cab. Franc paired with a Mediterranean chicken salad. The balsamic base for the salad really added subtle hints of tannin pleasure in the wine complimenting in the end the perfect touch of oak. They just keep getting better compared to a couple of days ago this wine really opened up with aroma. The smoothness from the long decanting really shows the potential this wine will have with age. This wine has a great feel from the alcohol level really causing a union with the acid structure. Keep up the bomb work brothers. AGJ Tip it back.