Bottle Aging: to drink or not to drink?

The first time I ever did the whole "drunken-limo-ride-to-wine-country-with-a-bunch-of-just-turned-21-year-olds" was spring of 2007 for my college friend/roommate's (you guessed it) 21st birthday. I went to UC Santa Barbara, so we went to Kalyra, Buttonwood, and Sunstone in the Solvang/San Ynez Valley region. Not really knowing what I was doing, I tried my hardest to concentrate on the flavors and pick a few great bottles to purchase and drink later....

Tonight I finally opened the first of the three bottles I brought home from that trip (over 2.5 years later. I can't believe I held out!).

So what was the occasion? Well, I've put a lot of thought into when a wine that's bottle aging is ready to be drunk. There are a few things to consider: a) what varietal is it and what's the appropriate aging range for that varietal, b) is there a special occasion, c) should we care?

So what led to my decision to open the 2003 Buttonwood Cabernet Franc ($30ish)? Well, I'm admittedly no expert on bottle aging, but I think 6 years is a good amount of time for a varietal that's not as tannic as Cab Sauv (Cab Franc's spawn with Sauvignon Blanc). Secondly, the occasion was a homemade steak dinner, and thirdly: no, I don't really care THAT much. Of course I care enough to consider the age, a possible food pairing, and sharing it with good company, but I'm not about to create a shrine for my Cab Franc. What if I open it and it's corked?

Tasting notes: It's a full bodied wine with smooth tannins but a solid, stable structure. Aromas of raisins, damp forest, musk, and very subtle heat lead to flavors of rich boysenberry, raisin/dried fruit, and chocolate-covered cherries with a substantial, slightly bitter, and long finish. 95 points! It was actually pretty complex and made me rethink my whole perception of Cab Franc.

Pairing: Wasn't perfect. The steak was marinated in a McCormick's steak rub which was savory and slightly salty. The deep raisin and boysenberry flavors of the wine were perhaps too fruity and not tannic enough, but you never really know until you try.

I really enjoyed the wine, and I feel really happy with my decision to open it tonight. The pairing wasn't perfect but one can't dwell on that sort of thing. That's perhaps the paradox of being a wine lover: you analyze the varietal/flavors/vintage and put real thought into it, but you can't hold it on a pedestal when you don't really know what it tastes like. At the end of the day you have to just let it go and drink it.