what are you drinking?

I recently visited Alexandro Fernandez in the Ribera del Duero in Spain. At an outdoor dinner, he served his ’91 Pescara Reserva from 10-liter bottles, jugs that he keeps for himself and friends. The main course was local lamb chops prepared over an open fire. The lambs there eat thyme in the fields, and that flavor is evident in the meat. It was an absolutely perfect combination. The next morning, we had the same wine served at a late breakfast with eggs roasted with bacon and, surprise, it was perfect then too.