Grilled some burgers last night and opened a petit chateau to go with them:
Black cherry and herb aromas with a noticeable austerity. The flavors were a bit more rounded out, with better fruit definition and a mineral quality to the finish. Definite Bordeaux character, and showing only a little of the vintage ripeness, as the tannins are somewhat drying. Decent wine and good but not very good/excellent QPR. About the right speed for burgers on the grill.
Talk less, smile more. Don't let them know what you're against or what you're for.