My brother Jim is a wine aficionado of some repute, though he hangs out in much more rarefied wine circles than I do. His thoughts on the Peter Michael, a big-name Napa red wine that often shows up at state dinners. It's part of a feature that appears occasionally — Wine my brother drinks. Jim writes:
The late 90's: I was in my late 30s, starting to make money and beginning to grow up. Nicer restaurants, better cars and the dawning realization that there was more to life than Budweiser and the right field bleachers at Wrigley Field.
One night my business partners and I went out to eat at a hot new restaurant that a client of ours had a small stake in. We let the sommelier choose the wine and the rest is history. His selection was the 1997 Peter Michael Les Pavots. I can still remember the explosion of flavor of the first taste — arguably the first time that I had really ever noticed the nuance and complexity of wine and the resulting effect on one's palate. It was love, pure and simple and I was hooked.
More, after the jump: