Price Should Equal Enjoyment

Good wine does not always have to be expensive; I firmly believe this.  Similarly, not all expensive wine is enjoyable.  The price of wine can be influenced by several factors, including availability, the number of bottles produced, and, yes, quality.  But in my wine-soaked heart, I want to believe that most expensive bottles will tend to fair well both in your glass and in your mouth.  Unfortunately, this is not a given.  What happens to a bottle once it leaves the winery and before it ends up in your glass is sometimes left to chance, or at least is something you have no control over, which is why you return to stores and restaurants that consistently provide quality products.

I do not get to taste expensive wine all too often; I rarely exceed the $20 mark for off-sale wine as I usually look for bottles under $15.  So when I get the opportunity, my taste buds perk up with anticipation for the atypical experience.  Recently, while visiting friends in Denver, I was greeted with such an opportunity.  Unfortunately, you can probably see where this is going.

The first night there, our hosts pulled a 2004 Silver Oak Cabernet Sauvignon for all of us to share.  This particular bottle retails for around $70 and is typically available if one is willing to shell out the clams.  Silver Oak’s cabernet comes from the Alexander Valley region in California and is highly respected for what it is.  The wine is 100% Cabernet Sauvignon, and according to the Silver Oaks website, “[it] should give drinking pleasure through 2023.” Sadly, this was not the case, and it was barely 2009.

The wine was not horrible; there was nothing about it that offended my mouth.  It was actually quite the opposite—the wine lacked character and depth.  Overall, it had a very thin feel to it, not unlike the texture of water, but, to be honest, I do not think that this is necessarily a bad thing, just an observation.  The texture was nonetheless smooth.  If I were judging this wine purely on feel, it would do well.  However, if you are like me, taste supersedes touch, and this is where this wine failed. According to their website, this wine is suppose to have “a juicy attack” that “offers great expression of fruit and spice.” We all agreed that any present flavors were severely muted, like something was holding them back.

Now, I do not think this is indicative of all Silver Oak wines, but more than likely the case of a mishandled bottle.  And I am not accusing our hosts of bottle abuse; the bottle was properly stored once it reached their home, but what happened to it before it got there is certainly a mystery. 

I am not telling you this to steer you away from pricy bottles.  When the occasion calls for something out of your ordinary, indulge.  But when you do go for those high-end bottles, be sure you know what you are getting.  Talk to the store’s wine experts.  Let them point you to reputable bottles, and if you plan to tuck it away for a while, inquire about best-storage practices.  That way, when it is time to drink it, you and your guests can enjoy it.