This comforting red is a blend of 65% Shiraz, 25% Cabernet Sauvignon & 10% Merlot. We love it! I first bought this simply because I like the name and the bottle (label is printed on, no paper, and I’m not even green!), and it makes me so glad to be a girl (we often buy things for looks alone – shoes, bags, clothes we never wear because we will never be built like a supermodel!).
Oh, and get this, not only does the bottle look good (and it has a twist off cap), but it tastes great too, and it only costs around $9. Tonight’s bottle is the third one we have had, which says a lot for wine around our house – it’s rare for us to buy the same wine over and over, cause we like to keep our wine options open.
I decided on this wine when I was rooting around the fridge, looking for something to turn into dinner. I found some leftover bruschetta (it’s easy to make, I will post a recipe, one of these days!) from Saturday nights get together, and figured it would be great tossed with some spaghetti. Then I noticed some leftover half and half (from the last time I made clam chowdah, yes, it really is spelled that way, and yes, I will post that recipe sometime as well). Then the idea struck “Wouldn’t this be great as a cream sauce?” Then I thought “Wouldn’t it be even better with a dash of wine?” And let me tell you, it was great (there are no leftovers!), and the wine is a great compliment.
Right, on to the wine – since the majority of the blend is Shiraz; you will find an easy drinking, smooth finishing sip, gulp or chug. That is not how things start out though – when first opened, pour it into a glass and take a sip, just a small one. It will be sharp and almost mustard like (Tony says it went straight to his nose, sort of like wasabi). I know this does not sound too terribly inviting, but you have to take that first sip, so that you can fully appreciate how much the wine develops as it sits in the glass. You may not want to take another sip, but do it, in about 10 minutes, just one sip. Then eat some of whatever you are eating (red sauce over spaghetti, steak, whatever), and gradually drink some more. This wine develops (I know, that was a wine’y word, but it works here) beautifully, and fully, resulting in a smooth, dry finish, and yes, there may even be a blackberry here or there.
I recommend buying a few bottles, and drinking it with a variety of different meals, even with something white (clam chowdah, chicken, pork, etc). The rules are there to give you guidance, but once you become familiar with how the wine tastes, start flexing those rules – in fact, you should probably just break the rules.
Oh, so, in my last post, I mentioned Riesling being a gateway white. Well, the same can be said for Shiraz, or even a Pinot Noir. Both are sort of fruity (quit laughing), with a little dryness. You want a little dryness, too much of the sweetness results in a lingering in your mouth that feels sort of, well, yucky. Yes, that is a technical term.
I am going to leave the rest of this wine for tomorrow night – in my experience, the wine just gets better. And that reminds me; go purchase one of those air sucker things – with the rubber stopper and the pump that pulls out the air. It is crucial for preserving an opened bottle of wine over a few days. I can usually finish most bottles in a few days, but I have left a bottle for three days (one time only, it may never happen again!) and it was still drinkable when I went back to it.
One other thing – I would love to make this blog as interactive as possible. Please, please leave me your comments when (or if), you have tried these wines. I would love to read your thoughts on some of these. And, if you have any wines you want to recommend, and have me “test”, let me know.
I will update you tomorrow on the leftovers of this immensely drinkable wine, until then…Cheers!
Oh, and get this, not only does the bottle look good (and it has a twist off cap), but it tastes great too, and it only costs around $9. Tonight’s bottle is the third one we have had, which says a lot for wine around our house – it’s rare for us to buy the same wine over and over, cause we like to keep our wine options open.
I decided on this wine when I was rooting around the fridge, looking for something to turn into dinner. I found some leftover bruschetta (it’s easy to make, I will post a recipe, one of these days!) from Saturday nights get together, and figured it would be great tossed with some spaghetti. Then I noticed some leftover half and half (from the last time I made clam chowdah, yes, it really is spelled that way, and yes, I will post that recipe sometime as well). Then the idea struck “Wouldn’t this be great as a cream sauce?” Then I thought “Wouldn’t it be even better with a dash of wine?” And let me tell you, it was great (there are no leftovers!), and the wine is a great compliment.
Right, on to the wine – since the majority of the blend is Shiraz; you will find an easy drinking, smooth finishing sip, gulp or chug. That is not how things start out though – when first opened, pour it into a glass and take a sip, just a small one. It will be sharp and almost mustard like (Tony says it went straight to his nose, sort of like wasabi). I know this does not sound too terribly inviting, but you have to take that first sip, so that you can fully appreciate how much the wine develops as it sits in the glass. You may not want to take another sip, but do it, in about 10 minutes, just one sip. Then eat some of whatever you are eating (red sauce over spaghetti, steak, whatever), and gradually drink some more. This wine develops (I know, that was a wine’y word, but it works here) beautifully, and fully, resulting in a smooth, dry finish, and yes, there may even be a blackberry here or there.
I recommend buying a few bottles, and drinking it with a variety of different meals, even with something white (clam chowdah, chicken, pork, etc). The rules are there to give you guidance, but once you become familiar with how the wine tastes, start flexing those rules – in fact, you should probably just break the rules.
Oh, so, in my last post, I mentioned Riesling being a gateway white. Well, the same can be said for Shiraz, or even a Pinot Noir. Both are sort of fruity (quit laughing), with a little dryness. You want a little dryness, too much of the sweetness results in a lingering in your mouth that feels sort of, well, yucky. Yes, that is a technical term.
I am going to leave the rest of this wine for tomorrow night – in my experience, the wine just gets better. And that reminds me; go purchase one of those air sucker things – with the rubber stopper and the pump that pulls out the air. It is crucial for preserving an opened bottle of wine over a few days. I can usually finish most bottles in a few days, but I have left a bottle for three days (one time only, it may never happen again!) and it was still drinkable when I went back to it.
One other thing – I would love to make this blog as interactive as possible. Please, please leave me your comments when (or if), you have tried these wines. I would love to read your thoughts on some of these. And, if you have any wines you want to recommend, and have me “test”, let me know.
I will update you tomorrow on the leftovers of this immensely drinkable wine, until then…Cheers!
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