So it seems today is National Wine Day. I wrote about it for good ol’ Hello Giggles. It’s full o’ fun ways to celebrate in case wine glasses are getting mundane. Click here for 7 ways to celebrate!
The me. The wine. The hair all over the dang place.
Well heck. I’d hang there. And by “there” I mean if I could go to the Haut-Médoc in 2010 and nab some of these appellation contrôlée grapes I might just do so.
PS cellartracker was slightly less unenthusiastic than I but a good deal of those notes were made years ago. 6 years of waiting did well for this bottle.
Yeaaaaa Bordeaux. When it is good (unlike earlier that week at a bar with some overly oaky Bordeaux) it is more than good, it is better. In fact it is Bordeaux-ing on the best.
Mwahaha word jokes.
Region: Bordeaux–the Haut-Médoc
Those grapes: Cabernet Sauvignon, Cabernet Franc, Merlot
That nose: Cherries, gooseberries (as I imagine they may taste) and some realm of “hey that is fresh”!
In the mouth, it is luscious in a “I do not wanna stop”
way. I mean it. The perfect amount of tannins.
Full confession. I didn’t take notes after this. I mean, Jonathon Gold doesn’t take notes while eating at a place he is reviewing so why should I?
Oh right! Because drinking a wine so good you drink a little much and then decide to go to sleep is gonna inhibit your memory. Oops. Lessons learned:
1) Take a break. Do not swig. Normally I don’t but now I reallyreally won’t.
2) Take notes. Also I normally do this but WTF, I got cocky. Ego adjusted.
Looking forward to living the dream. Responsibly. With notes.
From Savoie. Which is in France. Eastern sorta southern France.
Now I want to go and buy more. Apparently I enjoy Mondeuse. Mondeuse NOIRE! So goth at heart.
The grapes are Mondeuse. Just to clarify.
I know nada about Mondeuse so…I can only speak for this wine
The color is a delectable peachy salmon.
The nose is peachy and perfumed just a tad.
The tongue says oh-so balanced. There is a tad bit of sweetness. I get a not-too-sweet peach melba made with a mix of raspberries and strawberries and wet stones. Smooth stones with water running over them. The stones are causing the water to be just the teensy bit frothy. Effervescent.
This wine is not THE most effervescent of the bunch. It is not the social butterfly on the center of the dance floor, but it is that chipper girl’s good friend. You know she will be there. She will not be too much or too little. Not too sweet but very, very polite but just interesting enough you know the two of you will stay up all night and discuss both the boys you like and how many dimensions there are in string theory and her jokes will make you want to to hug her and the next weekend she is the gal you probably will hang with again. Not THE love-of-your-life best friend but the reliable chum you love all the same.
To recap: medium-light body, a hint of sweet berries and peach and stones with bubbles. The finish is this clean, fresh crisp AHHHHHHH. That is the only way I can describe it.
Oh shit! And “Laura”? For all her benign smoothness this lady is biodynamic. So she is the svelte hippie who is somehow about to go to Harvard to get her law degree. That is THE PERFECT metaphor.
And like, she has sediment but that is totes sexy.
I used to say I was not into Italian wine but I guess I didn’t know what I would like until I saw (tasted) it. I like Barberas. I also tend to enjoy the occasional Chianti or Mount Etna booze. But Barbera is the bees jiving knees.
Barberas are lovely demure lasses. They are sexy but wearing midis and cute flats. I enjoy their company.
2013 Principiano Barbera d’Alba DOC “Laura” Piedmont
I do seem to prefer northerly Italian wines. So I choose this guy. Girl.
The nose says May day even though it is April. This gal does not have legs. Which is fine. A Barbara does not need legs because she has breeding.
She has cherry but probably slept with a few other berries in her family’s past.
Next time I swear I am challenging myself to describe a wine in male terms.
But onwards with this lady.
Tannins? Nah. Acid? Fuck yeah a tiny bit but only if you don’t text her by tomorrow. Well there is an essence of lemon? Have I ever sensed lemon in a red wine? Well I have now.
This svelte but not malnourished babe has some refreshing lemon to her. And…just like nice grapes. Like really stellar, almost frozen on a summer’s night red seedless grapes such as I procure at Ralph’s aka a generic supermarket ala Safeway. All of which to say without snobby pedigree but no less enjoyable.
All in all, she is a classy lass.
This is Tuscan and made of a bunch of grapes I do not know of. Well, the first one I know: Sangiovese.
Translation: The Blood Of Jove.
But my knowledge of the other grapes? Not so much: Colorina. Foglia Tonda. Barsaglina.
2013 Mocine “Mocine” IGT
Sweet in the way-I dunno dates? It is sweet at very top of tongue. Spices mid-palate. Then mouthwatering acid. The tannins hit down between dates and spices which is just right.
In this wine tannins are the moderator. They align and adjust extremes.
For all I’ve yakked this wine is not terrible complicated. It will take a bit more thought than grape juice but far less than, say, some crazy Syrah. Crazy. Not all Syrahs are crazy but if they are well then….
Somehow the jigsaw puzzle of spice, tannins and juices don’t make me love this, but I thoroughly enjoy it in the “Okay I’ll have another half-glass” way that I use at the wine bar I adore when I am too lazy to taste another new wine and want more wine but not another entire glass of wine because I am still a lightweight who needs to have half-glasses. Because I hate being drunk.
I’d just keep on drinking this one. I dig it. Or else I would not share. I’m curious to taste this winery’s other offerings.
Okay normally if I am drinking juice it involves some fermentation.
But free juice.
I’ll try it. And I did.
V-8 sent me some new brews to try. They are:
- Orange Kiwi (has Mandarin Orange, Carrots, Grapes, Sweet Potatoes, Kiwi, Apple)
- Red Radiance (Grapes, Sweet Potatoes, Beets, Watermelon, Pink Guava, Apple, Carrots)
- Pineapple Fusion (Grapes, Sweet Potatoes, Pineapples, Carrots, Passion Fruit, Apple)
Okay the thrilling taste test results:
Pineapple Fusion! I love pineapple! My favorite of the bunch. It was the least processed of tastes. The most singular of tastes. As in it tasted very pineapple-y. As opposed to a pineapple blended with other things. And god is pineapple good. I would never have guessed there was sweet potato there seeing as I hate sweet potato. But I am happy it worked here. I like this juice. I would drink it and use it in drinks. And smoothies.
Red Fusion: I thoroughly enjoyed. To me it was the most balanced, actually. It was quite sweet but passion fruit has this way of being both sweet and sour. Maybe that was it. It was plush.
The Orange Kiwi: Look, I did not love this one but I do not like plain orange juice so…not gonna talk more. It was highly identifiable as orange in origin so if you like orange juice by all means…go get it tiger.
In the end they all taste sort of similar. But they have veggies! And for all that sweetness less sugar I suppose? At least not added like some juice. Hmmm. If you want very pretty delicious juice reach for that Red Radiance. If you want to feel the tropical vibe get ye some Pineapple Fusion.
Next week we will return to your regularly scheduled booze.
The title of this post is how I consumed this wine. I was given little notes from ye olde Garagiste so the notes I give on this are the unvarnished truth of what I thought, unaltered by other tasters’ notes and just before bedtime when I am vulnerable because I fear the bed monster. Only because I have major problems sleeping. That’s where the fear is from. Don’t get ideas.
So. Another Garagiste-procured pick. I’m on a bend. Also I feel no need to buy other wine seeing as I have this enticing collection right now.
That link will give you other tasters’ thoughts. Should you doubt my sleepy musings.
Burgundy in color. Hahahahhahhaa.
Okay, if you are learning wine, know that “Bourgogne” is what we English-speakers call “Burgundy”. That lovely Pinot Noir-rich region of France. The color of this wine is the color. That explains how we named the color Burgundy burgundy. Ain’t nothing like a burg Burg!
This is medium-light in body. Medium-high in acid. Juicy as sin. And I swear to heck it has tiki spices to it. Largely it is the taste of Velvet Falernum so I am gonna say allspice. Yes. This wine is like a goddamn Christmas holiday in spices crossed with Easter in terms of springtime fruit.
Oh, you beguiling region Bourgogne. Beguiling.
The wine! That is the wine. It really is smooth.
Okay I am done. No I’m not. This wine hits your tongue with an acidic and spicy kick then slides over the tongue. Smoothly in the center but you will feel the sides tingling. It is nice. I don’t know that I am a Burgundy girl in general but I’m digging this doll.