January Wine: 2004 Macauley Cabernet

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The Expert: Steve Schmietenknop, bar and wine manager, Gotham Steakhouse and Cocktail Bar


The Dish: 17-ounce New York strip loin of Canadian Prime Beef


The Pairing: Macauley Cabernet Sauvignon 2004, $166 list 


I chose this wine because of the natural marriage between a well-marbled prime steak and California Cabernets. The suggested serving is medium rare, and that nicely complements the balance and acidity of the Macauley. Being a steak house, our wine list comprises mainly big reds that can cut through, stand up to or pair easily with the beef. The Macauley has weight but not so much that all you taste is a big fruit bomb. The wine’s layers are comprised of black cherry and espresso, and have a great mineral aspect that delivers the terroir of the vineyard. 


Many Napa Valley Cabernets are great wines; however, every now and then you come across a spectacular vintage and a winemaker who places their heart and soul into their wines. Such is the case with Macauley. I love all the layers that get exposed from when the wine hits your palate to the extended finish several minutes later. I would decant this wine for at least 45 minutes before starting to enjoy it. However, wines are made to drink upon release these days, and the best way to let a wine breath is to give it mouth-to-mouth – as told to Alexandra Barrow