Hi Ed,
I had tried the 47 pound CS and had a neutral opinion.
I think I'll revisit, and pour the wine before I grill
the steaks, ground beast, or whatever. Thanks for the tip.
Dick

Ed Rasimus wrote:
<snip>
> And, if you liked that, be sure to try the Merlot (which I've come to
> like more than the PN as I've worked through my second case), and the
> Cabernet Sauvigon (which starts a bit harsh but with an hour of airing
> becomes quite respectable), and the Chardonnay (which has all the
> blatant in-your-face punch of an Aussie Chard.)
>