Bicyclists are to Dry Creek Valley as horses to Kentucky, or so it would seem. Day-tripping visitors ride for the scenic views; while serious cyclists perhaps find the narrow, 
winding roads filled with wine tasters, agricultural traffic, and beer-fueled Lake Sonoma boaters ideally suited to training. Anyway, the old-fashioned bicycle from Dutcher Crossing Winery’s new label is something altogether more personal (although it looks like a fun ride). Winery proprietor Debra Mathy’s late father gifted her the antique big-wheel cycle, which symbolizes their winery-founding journey and the road ahead.
The 2006 Proprietor’s Reserve, Dry Creek Valley Cabernet Sauvignon ($29) has a long road ahead of it; initially I thought it best to bon voyage it to the cellar. Opaque, blackberry colored, with foreboding aromas of leather, tar, and dark fruit with a hint of cinnamon basil; the big flavor themes are of berry-flavored pipe tobacco, black cherry and plum with a tingling of acidity, nearly tilled under by a dry swath of tannin laid down like a dusty rototiller pass down the vineyard row. However, the next day it mellowed and became more lively, vinous and focused. Just because, I neglected the remainder for two more days: Sure, it threw off more volatiles, but was essentially sound–a result which a good many wines can’t reproduce. Sometimes a new perspective can be reached after a relatively short journey.
Best to decant for a while, even for as long as I had to wait at my last barbecue–after the veggies, then the prawns, and still the prawns–to get some steak on the grill. And this wine demands a bold, strongly flavored food pairing, like Debra Mathy’s suggestion–blue cheese potatoes!–below.
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Dan’s Rib Eyes with Blue Cheese Mashed Potatoes
4 – 1-inch think Rib Eyes
Salt and pepper to taste
Sit at room temp covered for a hour and throw on a hot grill. Grill to temp, medium rare being 5-7 minutes a side
Blue Cheese Mashed Potatoes
4-6 large Yukon Gold Potatoes
1/4c milk
1T butter
¼ c blue cheese
Salt and pepper to taste
Cube (with skins on) and boil until fork tender. Drain and add milk, butter, cheese, salt and pepper-mash until desired consistency is reached.
