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Magic Meta: Wine in Magic Mike Pt. 2
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devilcWine and Cheese are a classic pairing. So is Wine and Cheezy Humor -- wherein I talk about the completely different treatment of wine in Magic Mike XXL.
devilc
Magic Meta: Wine in Magic Mike
Aug. 11th, 2015 07:07 amdevilcSo, I wrote a meta about the use of wine in the first Magic Mike movie .... Don't trust those red wineos!
Enjoy!
Enjoy!
(no subject)
Mar. 31st, 2015 06:37 amdevilcI make the joke that Pahrump has a wine cul-de-sac, because 2 wineries does not a "wine road" make. ;)
Part 1 for the details of our trip to Sanders Family Winery
Pahrump Valley Winery is the older of Pahrump's two wineries and features Symphony's Restaurant, which is Zagat rated.
Though founded by Jack Sanders back in the day, PVW is now owned by Bill and Gretchen Loken and they have become a driving force for growing grapes and making fine wines from Nevada grown grapes. Gretchen, the winemaker, ferments in oak or stainless steel, depending on the varietal. (She's a much more traditional wine maker than Jack Sanders.) She's entered her wines in many competitions and they always do exceptionally well, which the Lokens not only use to market PVW, but also to help promote the idea Nevada being a good place to grow wine grapes.
(FWIW, I think that the wines from SFW would do well in competition, but I don't think that Jack Sanders is interested in competitions -- an example of the different philosophies and styles of southern Nevada's winemakers.)
( large pictures below the cut )
Part 1 for the details of our trip to Sanders Family Winery
Pahrump Valley Winery is the older of Pahrump's two wineries and features Symphony's Restaurant, which is Zagat rated.
Though founded by Jack Sanders back in the day, PVW is now owned by Bill and Gretchen Loken and they have become a driving force for growing grapes and making fine wines from Nevada grown grapes. Gretchen, the winemaker, ferments in oak or stainless steel, depending on the varietal. (She's a much more traditional wine maker than Jack Sanders.) She's entered her wines in many competitions and they always do exceptionally well, which the Lokens not only use to market PVW, but also to help promote the idea Nevada being a good place to grow wine grapes.
(FWIW, I think that the wines from SFW would do well in competition, but I don't think that Jack Sanders is interested in competitions -- an example of the different philosophies and styles of southern Nevada's winemakers.)
( large pictures below the cut )
The Nevada Wine Cul-De-Sac pt1
Mar. 30th, 2015 11:41 amdevilcOn 3/18/15, my friends, De, Caly, & I took a trip to Pahrump for the purposes of drinking good wine, eating good food, and enjoying ourselves.
There are two wineries in Pahrump, both with excellent winemakers who have very different styles and philosophies. People who like lighter, less tannic wines will probably prefer Sanders Family Winery's creations. People who enjoy more heartier, more tannic wines will probably prefer Pahrump Valley Winery's wines.
Having drunk both their wines several times, I can wholeheartedly say that trying to compare them is like trying to compare apples and oranges.
The first winery we visited was Sanders Family Winery
Jack Sanders founded Pahrump Valley Winery in 1988 (opened it to the public in 1990) and sold it about 10 years later to retire. Retirement didn't sit well with him -- he loves his work -- so he bought more land, planted grapes, and opened Sanders Family Winery.
The wines made here are a mixture of CA and NV grapes. (All CA grape based wines are brought in as grapes and processed on site. )
All of SFW's wines are "naked" -- unoaked.
( Large Images Below the Cut )
There are two wineries in Pahrump, both with excellent winemakers who have very different styles and philosophies. People who like lighter, less tannic wines will probably prefer Sanders Family Winery's creations. People who enjoy more heartier, more tannic wines will probably prefer Pahrump Valley Winery's wines.
Having drunk both their wines several times, I can wholeheartedly say that trying to compare them is like trying to compare apples and oranges.
The first winery we visited was Sanders Family Winery
Jack Sanders founded Pahrump Valley Winery in 1988 (opened it to the public in 1990) and sold it about 10 years later to retire. Retirement didn't sit well with him -- he loves his work -- so he bought more land, planted grapes, and opened Sanders Family Winery.
The wines made here are a mixture of CA and NV grapes. (All CA grape based wines are brought in as grapes and processed on site. )
All of SFW's wines are "naked" -- unoaked.
( Large Images Below the Cut )
devilcI've been jonesing for some Merlot, but not enough to crack the $35 bottle I've been saving for a special occasion.
I picked up a "cask" of Black Box Merlot a few days back, and I find it to be a very good Merlot for the price. I like the fact that the wine will keep for 4-6 weeks once the unit is opened. I like the fact that bag-in-box wine has a lower carbon footprint than glass bottled wine. I like that the wine won't have cork taint.
I don't like that it comes in 3-5L units.
When I crack a cask open, I'm pretty much committing to drinking whatever kind of wine this is for the next 4 weeks
Really, would it kill the industry to offer 1/2 casks of 1.5L? Yes, I realize the price would go up, economies of scale and all, but I wonder if this would be offset by more people buying bag-in-box wine because they know they're not making a month long commitment to the same damn'd thing.
I picked up a "cask" of Black Box Merlot a few days back, and I find it to be a very good Merlot for the price. I like the fact that the wine will keep for 4-6 weeks once the unit is opened. I like the fact that bag-in-box wine has a lower carbon footprint than glass bottled wine. I like that the wine won't have cork taint.
I don't like that it comes in 3-5L units.
When I crack a cask open, I'm pretty much committing to drinking whatever kind of wine this is for the next 4 weeks
Really, would it kill the industry to offer 1/2 casks of 1.5L? Yes, I realize the price would go up, economies of scale and all, but I wonder if this would be offset by more people buying bag-in-box wine because they know they're not making a month long commitment to the same damn'd thing.
The Devil May Care, California, 2010
Mar. 21st, 2013 08:06 amdevilc(No, I don't drink this early in the morning. I'm just typing up notes from before I caught my latest cold.)
According to the website this wine is a blend crafted for Fresh and Easy, which is where I picked it up for about $7
The label and the website say nothing about the grapes, but I'm thinking a mix of Cab, Merlot, Shiraz, and possibly some Zin.
Color: A very dark blood red
Sniff test: Very lush and jammy. Blackberry, cherry, and a hint of mocha
First Impression: Tart and tangy. A little hot and rough around the edges. Very spicy. Tart cherry and a little cola on the middle back.
Breathing Room: Becomes very nice and silky with some cherry-cola flavors on the back. Up front, it's fruity and jammy, cherry, blackberry, and even some plums. The middle is hollow. It's still a little hot and rough around the edges in the finish, but in a fun way.
Verdict: A fun, easy drinking table wine.
I paired it with Episode 7x17 "Born Again Identity"
(You gotta love a snarky devil!)
According to the website this wine is a blend crafted for Fresh and Easy, which is where I picked it up for about $7
The label and the website say nothing about the grapes, but I'm thinking a mix of Cab, Merlot, Shiraz, and possibly some Zin.
Color: A very dark blood red
Sniff test: Very lush and jammy. Blackberry, cherry, and a hint of mocha
First Impression: Tart and tangy. A little hot and rough around the edges. Very spicy. Tart cherry and a little cola on the middle back.
Breathing Room: Becomes very nice and silky with some cherry-cola flavors on the back. Up front, it's fruity and jammy, cherry, blackberry, and even some plums. The middle is hollow. It's still a little hot and rough around the edges in the finish, but in a fun way.
Verdict: A fun, easy drinking table wine.
I paired it with Episode 7x17 "Born Again Identity"
(You gotta love a snarky devil!)
Nevada Wine
Mar. 10th, 2013 09:36 amdevilcIf I can brag on m'self for a moment?
This is what I did with my Saturday: Nevada Wine. Not the world's greatest Wikipedia page, but 90% built by yours truly.
This is what I did with my Saturday: Nevada Wine. Not the world's greatest Wikipedia page, but 90% built by yours truly.
devilcThe The Big Red Monster 2010, California, has a label that's a triumph of minimalist design. I picked up for about $12 at my local Fresh and Easy.
The label gives no indication, however, of the grapes in it.
Color: Very dark purple-red, almost Petit Sirah dark.
Nose: Closed. Fruit and dusty brick.
First Impression: Very closed. Cherry, black raspberry, some currant. Rough. Short, tart finish, very tannic. Gave me "cat tongue".
Breathing Room: A skoosh smoother, but not much. This wine still thinks it's Cabernet but it's not -- the flavor profile isn't quite right.
Verdict: To be honest, you're going to want to decant this wine for at least an hour before drinking. Only after day two in my fridge did it open up into a big, bombastic red that I think is Petit Sirah, Syrah, and some Zinfandel, on the basis of the black raspberry, huckleberry, black plum, and currant flavors with a nice bit of allspice on the finish. It went really nicely with the pot roast I made for dinner that night.
Episode pairing: 7.09 How To Win Friends and Influence Monsters, an episode that was a parody of American Consumer Culture. But don't take my word for it. See for yourself:
Given that this wine was, in its own way, quite sneaky, it's a good pairing.
The label gives no indication, however, of the grapes in it.
Color: Very dark purple-red, almost Petit Sirah dark.
Nose: Closed. Fruit and dusty brick.
First Impression: Very closed. Cherry, black raspberry, some currant. Rough. Short, tart finish, very tannic. Gave me "cat tongue".
Breathing Room: A skoosh smoother, but not much. This wine still thinks it's Cabernet but it's not -- the flavor profile isn't quite right.
Verdict: To be honest, you're going to want to decant this wine for at least an hour before drinking. Only after day two in my fridge did it open up into a big, bombastic red that I think is Petit Sirah, Syrah, and some Zinfandel, on the basis of the black raspberry, huckleberry, black plum, and currant flavors with a nice bit of allspice on the finish. It went really nicely with the pot roast I made for dinner that night.
Episode pairing: 7.09 How To Win Friends and Influence Monsters, an episode that was a parody of American Consumer Culture. But don't take my word for it. See for yourself:
Given that this wine was, in its own way, quite sneaky, it's a good pairing.
Lost Angel 2009 Ruckus White Wine
Jan. 9th, 2013 08:37 pmdevilcI was going to save the next bottle of "Supernatural" Wine for next week but (a) the remaining Pinot Evil is sitting in my freezer waiting for my next stew and (b) it's been a very long day, and, but for the fact I have no scotch, I'd be having a "scotch flavored drink".
That said, on to our wine.
Color: A nice medium gold
Sniff test: Apples, white flowers, and a little peach on the nose, as well as a hint of minerals.
First impression: Green apples, pineapple, a bit of grapefruit. A bit sweet and fruity up front, but a crisp clean finish. The wine was also a bit frizzy in the glass.
After a bit of breathing room: All of the above, only nicer and richer, with a bit of peaches in the middle and a bit of flint in the finish.
Verdict: A winner. This is a nicely balanced, easy to drink blend of several grapes. It's the wine that Apothic White wants to be. I paid $7 at my local Fresh and Easy. According to this site the primary grape is Viognier, followed by Pinot Grigio and Sauvignon Blanc. Viognier doesn't age well, so if you get a bottle of this, drink it quick; it's going to start declining soon. (I plan to snap up another bottle or two and serve them when "Walking Dead Dinner" returns.)
Episode: 6x20 The Man Who Would Be King. "And of course, I remember the most remarkable event. Remarkable because it never came to pass. It was averted by two boys, an old drunk, and a fallen angel. The grand story, and we ripped up the ending, and the rules, and destiny, leaving nothing but freedom and choice. Which is all well and good, except... but what if I've made the wrong choice?" If that's not the definition of causing a ruckus, I don't know what is.
And then there's this bit that recaps all the ruckus going on in the SPN 'verse.
That said, on to our wine.
Color: A nice medium gold
Sniff test: Apples, white flowers, and a little peach on the nose, as well as a hint of minerals.
First impression: Green apples, pineapple, a bit of grapefruit. A bit sweet and fruity up front, but a crisp clean finish. The wine was also a bit frizzy in the glass.
After a bit of breathing room: All of the above, only nicer and richer, with a bit of peaches in the middle and a bit of flint in the finish.
Verdict: A winner. This is a nicely balanced, easy to drink blend of several grapes. It's the wine that Apothic White wants to be. I paid $7 at my local Fresh and Easy. According to this site the primary grape is Viognier, followed by Pinot Grigio and Sauvignon Blanc. Viognier doesn't age well, so if you get a bottle of this, drink it quick; it's going to start declining soon. (I plan to snap up another bottle or two and serve them when "Walking Dead Dinner" returns.)
Episode: 6x20 The Man Who Would Be King. "And of course, I remember the most remarkable event. Remarkable because it never came to pass. It was averted by two boys, an old drunk, and a fallen angel. The grand story, and we ripped up the ending, and the rules, and destiny, leaving nothing but freedom and choice. Which is all well and good, except... but what if I've made the wrong choice?" If that's not the definition of causing a ruckus, I don't know what is.
And then there's this bit that recaps all the ruckus going on in the SPN 'verse.
Pinot Evil Pinot Noir
Jan. 6th, 2013 04:49 pmdevilcI'm going to do another round of "Supernatual Wine" tastings where I pair a wine with a supernatural name with an episode of the TV series Supernatural.
For the first wine I've got Pinot Evil Pinot Noir, a French Vin de Pays de L'Ile de Beaute wine. (A "country" wine from Corisica.)
Color: A light red. This wine is almost Lambrusco colored, and you can tell it's thin as it pours.
Nose: Initially kind of closed, cherries and earth, astringent. Once opened, tart cherries.
First Impression: It's got a very silky mouthfeel, but it's sour and astringent straight out of the bottle. The predominant flavor note is cherries. The finish is very short.
Breathing Room: Not much changes. It becomes even more silky and astringency is gone, but it's got one flavor note: sour cherry and the finish is still really short.
Verdict: I ate this with a garlicy steak, potatoes, tomatoes, and roasted asparagus (aka "Flatiron steak from Sammy's Woodfired") and it went pretty well. It's so cherry tasting, that it would go well with some kinds of game such as duck, or with things like lemon-rosemary chicken and roast pork.
But, I paid $6.50 for a bottle at my local Fresh and Easy, so don't expect anything from this wine. It doesn't get anything wrong but neither does it get anything especially right.
Episode: 6x15 "The French Mistake" -- okay I had to go with the title here. The French Mistake is one of the funniest hours of TV it's ever been my privilege to watch. (Clip is under 5 mins.) Sam and Dean stumble onto the set of a TV series called Supernatural and all hell breaks loose. It's fun like the wine is fun, but as a meta episode, it's got more layers.
For the first wine I've got Pinot Evil Pinot Noir, a French Vin de Pays de L'Ile de Beaute wine. (A "country" wine from Corisica.)
Color: A light red. This wine is almost Lambrusco colored, and you can tell it's thin as it pours.
Nose: Initially kind of closed, cherries and earth, astringent. Once opened, tart cherries.
First Impression: It's got a very silky mouthfeel, but it's sour and astringent straight out of the bottle. The predominant flavor note is cherries. The finish is very short.
Breathing Room: Not much changes. It becomes even more silky and astringency is gone, but it's got one flavor note: sour cherry and the finish is still really short.
Verdict: I ate this with a garlicy steak, potatoes, tomatoes, and roasted asparagus (aka "Flatiron steak from Sammy's Woodfired") and it went pretty well. It's so cherry tasting, that it would go well with some kinds of game such as duck, or with things like lemon-rosemary chicken and roast pork.
But, I paid $6.50 for a bottle at my local Fresh and Easy, so don't expect anything from this wine. It doesn't get anything wrong but neither does it get anything especially right.
Episode: 6x15 "The French Mistake" -- okay I had to go with the title here. The French Mistake is one of the funniest hours of TV it's ever been my privilege to watch. (Clip is under 5 mins.) Sam and Dean stumble onto the set of a TV series called Supernatural and all hell breaks loose. It's fun like the wine is fun, but as a meta episode, it's got more layers.
Finca Flichman Paisaje de Tupungato 2008
Jan. 22nd, 2012 07:23 pmdevilcThis is a very dark red wine (like Petite Sirah dark) out of the Mendoza region of Argentina. It's a blend of Cabernet Sauvignon, Malbec, and Merlot.
The nose is dark and brambly. Blackberries, currants, earth, a few cedar and green notes.
It drinks great out of the bottle and what you smell is what you get. The tannins give a nice backbone, but they are not rough around the edges. As it opens up, the back end is a note of cedar smoke and then there's a long, spicy, dark fruit and black plum finish.
I don't remember exactly how much I paid for it, but I'm thinking between $15-20
It's a real robust wine and I'm thinking stew would go great with it, or even a really good pizza.
The nose is dark and brambly. Blackberries, currants, earth, a few cedar and green notes.
It drinks great out of the bottle and what you smell is what you get. The tannins give a nice backbone, but they are not rough around the edges. As it opens up, the back end is a note of cedar smoke and then there's a long, spicy, dark fruit and black plum finish.
I don't remember exactly how much I paid for it, but I'm thinking between $15-20
It's a real robust wine and I'm thinking stew would go great with it, or even a really good pizza.
St Severin Blauer Zweigelt, Austria, 2009
Dec. 18th, 2011 08:27 pmdevilcI've written briefly about Blauer Zwegelt before, but I thought I'd go a little more in depth this time.
While I am a lover of big, bold, sassy reds such as Zinfandel, Petite Sirah, and Syrah, this light to medium bodied smooth drinking red varietal is quickly carving out a niche in my heart.
Blauer Zweigelt is a grape variety developed in the 1920s and its cold tolerance and early ripening make it suited to growing in places like Austria, upstate New York, and parts of Canada.
The mouthfeel is like that of a Pinot Noir, and like Pinot Noir, it's very easy on the tannins.
The primary flavor note is that of tart cherries, with a hint of mint towards the back end and a note of white pepper on the finish. It's got enough acidity in it to make it crisp, but it's so easy on the tannins it goes down as easily as a white wine.
It goes great with rare beef, or roast fowl that's been cooked with lemon or rosemary.
I've seen it range from as little as $10 for a 1L bottle to as much as $20 for the more standard 750ml size. This particular bottle cost $12. You probably won't find it at your local grocery store, but if you're at a liquor or wine store with a larger selection, it's worth seeking out.
While I am a lover of big, bold, sassy reds such as Zinfandel, Petite Sirah, and Syrah, this light to medium bodied smooth drinking red varietal is quickly carving out a niche in my heart.
Blauer Zweigelt is a grape variety developed in the 1920s and its cold tolerance and early ripening make it suited to growing in places like Austria, upstate New York, and parts of Canada.
The mouthfeel is like that of a Pinot Noir, and like Pinot Noir, it's very easy on the tannins.
The primary flavor note is that of tart cherries, with a hint of mint towards the back end and a note of white pepper on the finish. It's got enough acidity in it to make it crisp, but it's so easy on the tannins it goes down as easily as a white wine.
It goes great with rare beef, or roast fowl that's been cooked with lemon or rosemary.
I've seen it range from as little as $10 for a 1L bottle to as much as $20 for the more standard 750ml size. This particular bottle cost $12. You probably won't find it at your local grocery store, but if you're at a liquor or wine store with a larger selection, it's worth seeking out.
Retsina and Blauer Zweigelt
Sep. 14th, 2011 08:04 pmdevilcRetsina is a kind of wine that dates back to the Ancient Greeks -- it's white wine flavored with pine resin. Before barrels, amphorae were sealed with pine resin. Not only did the pine pitch help preserve the wine against spoilage, but it gave it a distinct flavor.
Out of curiosity, I bought a bottle. It's certainly an acquired taste. Imagine putting splash of Pine-Sol into some rather bland dry white wine. It smells and tastes exactly like that. I made myself drink two glasses, just to be sure, but I don't see myself trying this again.
---
Blauer Zweigelt is a grape variety developed in 1922. It grows well in cool areas. I'm drinking a 2009 bottle from Austria.
Despite the rich burgundy color, it's got a very lite body. The one I'm drinking has cherries and a little plum on the nose and it's got cherry and a little plum on the mouth. It's not a nuanced wine and the finish is short. On the other hand, this is the least tannic red I've ever drunk. It has no "bite" at all and just goes down as easy as water. It's a red for people who like whites.
It's the ultimate "I've had a very long day and I just want a no-nonsense glass of wine" wine.
Out of curiosity, I bought a bottle. It's certainly an acquired taste. Imagine putting splash of Pine-Sol into some rather bland dry white wine. It smells and tastes exactly like that. I made myself drink two glasses, just to be sure, but I don't see myself trying this again.
---
Blauer Zweigelt is a grape variety developed in 1922. It grows well in cool areas. I'm drinking a 2009 bottle from Austria.
Despite the rich burgundy color, it's got a very lite body. The one I'm drinking has cherries and a little plum on the nose and it's got cherry and a little plum on the mouth. It's not a nuanced wine and the finish is short. On the other hand, this is the least tannic red I've ever drunk. It has no "bite" at all and just goes down as easy as water. It's a red for people who like whites.
It's the ultimate "I've had a very long day and I just want a no-nonsense glass of wine" wine.
Mouton Cadet 2008 Red Bordeaux
Jul. 27th, 2011 08:17 pmdevilcThe hubby and I picked up a bottle of Mouton Cadet White Bordeaux a few weeks ago and found it to be a crisp, refreshing, and very tasty bottle of table wine.
The 2008 red is sour, bitter, and angry. Breathing does not improve it. This is a wine suitable for a marinade base or making Sangria and nothing more.
Ever eat an underripe Blackberry/sour Cherry? That's what this tastes like.
Which is a real shame because the idea behind Mouton Cadet is for the talent/cellar behind the ultra snooty Chateau Mouton Rothschild to create a very good table wine. They fell down hard here.
The 2008 red is sour, bitter, and angry. Breathing does not improve it. This is a wine suitable for a marinade base or making Sangria and nothing more.
Ever eat an underripe Blackberry/sour Cherry? That's what this tastes like.
Which is a real shame because the idea behind Mouton Cadet is for the talent/cellar behind the ultra snooty Chateau Mouton Rothschild to create a very good table wine. They fell down hard here.
Cooking with Merlot?
Jul. 10th, 2011 03:49 pmtakemyrevolutionI have 1/4 bottle of leftover Merlot. It has been open for several days, but corked and refrigerated. It may not be so great to drink at this point, but it's not really bad yet, so I figure I can cook something with it. The question is, what? The only things I can think of are stew and chili, but it's the middle of summer here and I certainly don't feel like eating stew. Chili is on the "maybe" list.
Pasta sauce isn't an option because I have eaten so much pasta lately, dear god, I don't even want to look at it.
Any ideas?
Pasta sauce isn't an option because I have eaten so much pasta lately, dear god, I don't even want to look at it.
Any ideas?
Reflexion 2005 Rioja Reserva
Jun. 12th, 2011 07:29 pmdevilcI picked this wine up at my local Fresh and Easy after seeing it reviewed on Fresh and Easy Wine Reviews.
This Rioja is made from Tempranillo grapes, and as a "Reserva" it's been aged for at least 3 years. This one spent all of its 3 years in oak.
Color: A deep garnet red, but starting to turn brick colored at the edges.
Sniff Test: A spicy sour-cherry with notes of vanilla.
First Impression: Sour-cherry, and vanilla. It's very silky, but then, towards the end, a razor sharp clean tartness. The finish tasted a bit like blood. Very drinkable straight out of the bottle.
Breathing Room: A note of cinnamon on the nose, but pretty much the very tasty tart cherry vanilla and it's silky smooth until that very crisp and clean tartness comes in. The finish is faintly clove spice. It's a slightly softer wine than before, but like I said, this was quite drinkable right out of the bottle.
Verdict: For about 10 dollars this is a very good bottle of wine, tasting like it costs even more, and though the label said to decant and let breathe for about an hour before serving, I found it to be drinkable right away, and 1/2 hour of breathing only refined what was already there.
This Rioja is made from Tempranillo grapes, and as a "Reserva" it's been aged for at least 3 years. This one spent all of its 3 years in oak.
Color: A deep garnet red, but starting to turn brick colored at the edges.
Sniff Test: A spicy sour-cherry with notes of vanilla.
First Impression: Sour-cherry, and vanilla. It's very silky, but then, towards the end, a razor sharp clean tartness. The finish tasted a bit like blood. Very drinkable straight out of the bottle.
Breathing Room: A note of cinnamon on the nose, but pretty much the very tasty tart cherry vanilla and it's silky smooth until that very crisp and clean tartness comes in. The finish is faintly clove spice. It's a slightly softer wine than before, but like I said, this was quite drinkable right out of the bottle.
Verdict: For about 10 dollars this is a very good bottle of wine, tasting like it costs even more, and though the label said to decant and let breathe for about an hour before serving, I found it to be drinkable right away, and 1/2 hour of breathing only refined what was already there.
devilcThis is a 65% Cabernet, 35% Pinotage blend from the Western Cape region of South Africa. I paid about $5 for it on clearance. I picked this up because I've had Sebeka's Shiraz/Pinotage blend and found it to be a tasty table wine.
Color: A medium garnet.
Nose: As soon as I opened the bottle, I could smell a faint odor of nail-polish remover, an odor that's common with "meh" quality Pinotage. But in the glass I smell plums and cherries with a faint earthy undernote.
First Impression: This is a really rustic and "meh" wine. The mouthfeel is a bit thin and it's rough around the edges and it's very closed. I can't pick out any particular elements or notes, all I can say is, it tastes like wine.
Breathing Room: Soft plums upfront, and a sour middle, and there's a long vaguely cherry finish. The rough edges are gone.
Verdict: This is a great base for Sangria, but that's about it.
Color: A medium garnet.
Nose: As soon as I opened the bottle, I could smell a faint odor of nail-polish remover, an odor that's common with "meh" quality Pinotage. But in the glass I smell plums and cherries with a faint earthy undernote.
First Impression: This is a really rustic and "meh" wine. The mouthfeel is a bit thin and it's rough around the edges and it's very closed. I can't pick out any particular elements or notes, all I can say is, it tastes like wine.
Breathing Room: Soft plums upfront, and a sour middle, and there's a long vaguely cherry finish. The rough edges are gone.
Verdict: This is a great base for Sangria, but that's about it.
Send me the vino mojo!
Mar. 19th, 2011 03:49 pmdevilcMy hubby and I are holding our "intro to wine" tasting tonight, and I have been on my feet all day prepping the house and food. (Hubby was his awesome self and cleaned the bathrooms. He'd do more but he has to work today.)
The whites:
Sauv Blanc, Pinot Grigio, Chardonnay, Riesling
The reds:
Pinot Noir, Merlot, Cab Sauv, Shiraz.
Dessert:
Moscato
(I was going with port, but changed my mind.)
I will be providing some basic veggie, cheese, and fruit nibblies, but we told our guests that if they want to bring something, bring an appetizer or a main course to serve 6. It will be a true potluck and our guests will find out by themselves what does/doesn't work. ;)
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I am collecting keys at the door, and anybody who does not have a designated driver must hang out for at least 2 hours after their last drink.
The whites:
Sauv Blanc, Pinot Grigio, Chardonnay, Riesling
The reds:
Pinot Noir, Merlot, Cab Sauv, Shiraz.
Dessert:
Moscato
(I was going with port, but changed my mind.)
I will be providing some basic veggie, cheese, and fruit nibblies, but we told our guests that if they want to bring something, bring an appetizer or a main course to serve 6. It will be a true potluck and our guests will find out by themselves what does/doesn't work. ;)
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I am collecting keys at the door, and anybody who does not have a designated driver must hang out for at least 2 hours after their last drink.
devilcCabernet Franc is the "daddy" grape of Cabernet Sauvignion. It's not common in the US, and I rarely find it for under $20/bottle.
I picked this up for $8 at Fresh and Easy.
If you are curious about Cab Franc, avoid this wine. If you want a bottle of cheap and good table wine, avoid this wine. If you are doing anything but making Sangria, avoid this wine.
It is GRINCHY with rough tannins and breathing doesn't much improve it.
I picked this up for $8 at Fresh and Easy.
If you are curious about Cab Franc, avoid this wine. If you want a bottle of cheap and good table wine, avoid this wine. If you are doing anything but making Sangria, avoid this wine.
It is GRINCHY with rough tannins and breathing doesn't much improve it.
Spier Pinotage 2009
Jan. 29th, 2011 05:47 pmdevilcIn my quest to join the Wine Century Club, I sought out a bottle of Pinotage.
So, this is a bottle from the Western Cape region, and it actually came with a little seal on the foil over the neck that certified the origin.
Color: Deep Garnet
Nose: Very plummy and spicy.
First Impression: Silky smooth wine. Seriously, that was the first thing I wrote down. I'm used to reds straight out of the bottle having some bite to them and this did not. I have never had a red wine be this silky straight out of the bottle.
Cherries and plums up front, a middle that's full of smoky cedar and tobacco notes, earthy towards the middle back, and the finish is smoky. A split second after I swallowed, my salivary glands went into overdrive. This wine is literally mouth watering.
There's a lot going on in this wine, and I'm not sure if I like it all. The transition from fruity to cedar/tobacco was a bit discordant.
Breathing Room: The smoke tones down a notch, and things become a bit more integrated, but that's about all. No major changes. Medium weight. Mouthfeel is still silky.
Verdict: It took the hubby and I about 3 days to polish off the bottle, and on day 3, I noticed that the wine was a little ... bland.
I paired this with a rare steak and ... I was quite surprised that no magic happened. There were no flavor interactions between the beef and the wine, and actually, I think this wine would go better with some gyros, or something that's got a fair amount of spice to it.
Pinotage is an interesting wine, and it's the most unique red I've ever drunk, and I see myself picking up a bottle from time to time, but I don't know if it's going into regular rotation.
But, if you've never had a chance to try Pinotage, do so. There's nothing else quite like it.
So, this is a bottle from the Western Cape region, and it actually came with a little seal on the foil over the neck that certified the origin.
Color: Deep Garnet
Nose: Very plummy and spicy.
First Impression: Silky smooth wine. Seriously, that was the first thing I wrote down. I'm used to reds straight out of the bottle having some bite to them and this did not. I have never had a red wine be this silky straight out of the bottle.
Cherries and plums up front, a middle that's full of smoky cedar and tobacco notes, earthy towards the middle back, and the finish is smoky. A split second after I swallowed, my salivary glands went into overdrive. This wine is literally mouth watering.
There's a lot going on in this wine, and I'm not sure if I like it all. The transition from fruity to cedar/tobacco was a bit discordant.
Breathing Room: The smoke tones down a notch, and things become a bit more integrated, but that's about all. No major changes. Medium weight. Mouthfeel is still silky.
Verdict: It took the hubby and I about 3 days to polish off the bottle, and on day 3, I noticed that the wine was a little ... bland.
I paired this with a rare steak and ... I was quite surprised that no magic happened. There were no flavor interactions between the beef and the wine, and actually, I think this wine would go better with some gyros, or something that's got a fair amount of spice to it.
Pinotage is an interesting wine, and it's the most unique red I've ever drunk, and I see myself picking up a bottle from time to time, but I don't know if it's going into regular rotation.
But, if you've never had a chance to try Pinotage, do so. There's nothing else quite like it.
