[IronJack]

Though I find myself in the unenviable position of defending something French, I'll rise to the defense of Beaujolais. While it's a bit fruitier than I generally like a wine, I've had some villages that complemented certain meals superbly. But then I must have a grossly unsophisticated palate, because I think most cabernets taste like cigarette butts marinaded in urine.

[JackelopeBreeder]

Have to agree with you on Beaujolais. I'm partial to reds and beaujolais is the only one I've found that complements chicken or turkey.

On the other hand, I have been known to drink Apache Red -- an "interesting" Arizona vintage. Best if not imbibed directly from the bottle, but a plastic cup is all you really need.

[Cicero]

It depends on the Cabernet.

Our Co-op in Montpelier carries a wine called Domaine Caton which is made by French wine students under the supervision of a master Oenologist. They make a very nice Cabernet Sauvignon, and the best thing about it is that it's subsidized by the French government and sells for $4.99 a bottle, with a 10% discount by the case. We bought ten cases for my daughter's wedding last summer, and it was great. We've been drinking it all year.

Yes, it's true, I must admit, I have occasionally had a good Beaujolais, but the last time was quite a while ago.