What an everyday Chardonnay should be: Thick, with a honey- and honeydew-melon aroma, carried through to completion in the taste, and swift cleansing bite upon swallowing, followed by a smooth ever so slightly sweet and mouth-hydrating finish. Undertones of wheat, yeasty bread, or beer. But in this particular wine, it’s the aroma and bite that…
Month: February 2013
Review – Red Wine: 2009 Cata Mayor Tannat, Bodegas Castillo Vejo, Uruguay
Rustic in a stinky, moldy way. It is not tannic in the way tea is or in the way astringent or bitter fruits are, in that tea leaves a dry taste in the mouth or that fruits like limes or lemons give a puckery feeling in the mouth. To call this wine a true “tannat”,…
Review – Red Wine: 2010 Luigi Borsca Malbec, Argentina
Very good wine for everyday or even for gourmet (but not super fancy/elegant) dinners. Very shy, light aroma. Give it at least a good half hour or so to open up. Very plum purple to royal purple in the nose and mouth. Serve with any Italian food (pasta, tomato based sauces, Italian cheeses and herbs)…
Review – Red wine: 2010 Bridlewood Pinot Noir, Monterey County, central California USA
More rustic and less forgiving than the previous wine (Luigi), however thin with a straightforward character, being mildly stinky – sulphuric – blended with the same level of bite and taste of tannic acid. Lingers in the mouth a moderate amount of time, long enough to pass as a good sipping wine (on its own),…
Culinary Poetry 