At Christmas we always make standing rib roast for our dinner. Almost every year this means a Cabernet to match with the meal. Sometimes it’s from California, other times from Chile, but most times it’s from Bordeaux.
This year’s choice is a ChÃƒÆ’Ã‚Â¢teau Camensac 1995 that I have been cellaring for a few years. I can almost smell the pencil lead now… hope it’s not corked 😉