The label is red, but this is more of a black wine. Tempranillo Touriga? Seriously? We do blends down here? Without Shiraz???
I don't know if it's chicken or egg, but more and more these kinds of wines are catching my attention, and satisfying my desire for something beyond the fruit driven Shazza that's been a staple for so long.
This wine is a mouthful, with great structure and character. I can smell the Tempranillo clearly, and it's that self assured Temp, not the wishy-washy type. I'm trying to come up with some good flavour descriptors because this is a really nice wine and really deserves your attention, but it's Thursday night and I'm not able to channel my inner Phil.
So, bloody good drop, savoury, wants something seared with it, or when you have it you'll want to sear something, but you'll get distracted and char what should be seared, and not care, and pour more, and all in all it will be a good evening. (this was not my evening, well except for wanting to sear something)
Recommended++
Thursday, January 22, 2015
Sunday, January 4, 2015
Summer is Sangiovese Season
Tonight the said Sangio is the La Curio 2013.
Slight chill, bout 10C in the bottle, by the time it hits the glass it's probably closer to 14, so pretty much perfect. You know you've chilled it too much if there is a bit of condensation on your glass, but that is a problem that takes mere minutes to rectify on a hot day.
Roses, rosemary flowers and freshly crushed thyme on the nose, whilst the palate has vibrant red cherries and a touch of tarragon. Medium body but with obvious fine and firm tannins, and a nice acid finish, with no eye quivering tartness.
A very good wine with most summer foods, including freshly caught garfish encrusted in crushed fennel seeds, parmesan, and polenta, with a dash of curried goat powder (because I had leftovers and it had the pepper and cardamom I wanted).
Recommended++
PS. my thoughts are with the Adelaide Hills folk tonight, several friends and family affected by the fires, but we hope things will be ok in the end with the stupendous help of the emergency services.
Slight chill, bout 10C in the bottle, by the time it hits the glass it's probably closer to 14, so pretty much perfect. You know you've chilled it too much if there is a bit of condensation on your glass, but that is a problem that takes mere minutes to rectify on a hot day.
Roses, rosemary flowers and freshly crushed thyme on the nose, whilst the palate has vibrant red cherries and a touch of tarragon. Medium body but with obvious fine and firm tannins, and a nice acid finish, with no eye quivering tartness.
A very good wine with most summer foods, including freshly caught garfish encrusted in crushed fennel seeds, parmesan, and polenta, with a dash of curried goat powder (because I had leftovers and it had the pepper and cardamom I wanted).
Recommended++
PS. my thoughts are with the Adelaide Hills folk tonight, several friends and family affected by the fires, but we hope things will be ok in the end with the stupendous help of the emergency services.
Subscribe to:
Posts (Atom)