“A meal without wine is like a day without sunshine.”
|The only resource for my wine education|
|Wine glass fail. I wasn’t drunk. Promise ; )|
Over the years, my taste has favored heavy reds. Of the varietals, my favorite is Cabernet, followed by Zinfandel, Shiraz, and if I’m in the mood for something lighter, Pinot Noir. I also like Spanish and Chilean reds if my budget allows. I’ve been meaning to try more French reds. One day. Some whites are refreshing and crisp in the Spring and Summer. If I have white, I usually go for a Sauvignon or Pinot. I’ve been reading some wine blogs too and have thought about giving an amateur review myself, so here it goes:
I bought a Cabernet this week. The brand is Guenoc, which is now Langry Estate and Vineyards. You can read more about it on that link, because the website would describe it far better than I ever could pretend to. Beth brought it to a book club back in September per a suggestion from a wine guy at the liquor store she went to. Since then, it’s become one of my favorite Cabs. So, I’ve had it before, but this week I did a tasting utilizing my limited knowledge I’ve gathered over the past few months. The $11.99 price is nothing to scoff at given the quality. It calculates at 14.5% Alc. The bottle is sealed with a regular cork. I opened it, did my tasting, forgot to let it breathe for the standard 20-30 minutes to let the tannins mellow, actually did that impatiently, and then re-tasted. With a swirl, I waited eagerly. You’ve got some nice legs there, Guenoc Cab. On the nose, I get a distinct fruity aroma with an ever so slight earth hint. On the palate, the smell translates, with black cherry notes as the most present, and I swear I taste just a bit of blackberry, but could be wrong. There’s a subtle firmness with low acidity. A problem I have is telling the difference between tannic and acidic, and I can say for certain this one is much more the former than the latter. It’s not too overpowering, providing a nice, smooth ending, yet is still hearty enough. A nice balance and texture. It went well with the zucchini baked spaghetti I made that night. While cooking, I couldn’t wait and had a glass during the dishes’ lengthy bake time. It’s a wine that’s good both on its own or with food, and during any occasion, like spending an evening with pasta, wine, and Matt Saracen, which is exactly what I did.
|The zucchini baked spaghetti (with green pepper and onion), because I’m pretty proud of its success.|