Bad Bordeaux

Well, tonight I fixed and ate what may be the best burger I've ever had. It was made with one pound of ground bison and one sweet Italian sausage, plus an egg, 2 tablespoons of creme fraiche, 1 teaspoon of olive oil, a couple of cloves of minced garlic, 1/2 a teaspoon of salt, 1/2 a teaspoon of dried thyme, and some ground pepper. We had them on buns with all the fixin's. We also had sweet potato slices with olive oil, salt, pepper, and thyme. The wine was the $6 Bordeaux I mentioned a few days ago. It was pretty bad. It was a 2007 Mouton Cadet from Baron Phillippe de Rothschild. The color was pretty light for a Bordeaux. The nose was not memorable. The tannins were rough, and the wine seemed unbalanced. I hoped it would improve as it opened, but it didn't. Frankly, I've had better boxed wines. Would it improve with age? Maybe, but I doubt it. The tannins would probably soften, but with the fruit flavor so weak and the pale color, I don't really think it would improve. Rothschild is supposed to make some very good wines, this just isn't one of them. Even at $6, it's a pass.