reading about, listening to others talking about it and sometimes tasting 🍷
joined a new 'wine club' that's supposed to send me surprise 'authentic' (not mass produced) wines that are 'for me'.
i started 🙈 tasting (my wife covered the label for me).
this was a cliche Bourgogne white. but a well made one. i half guessed it was bourgogne. but wasn't sure this is such an easy right guess. my other option was an oaked sa chenin blanc.
firm but mellow oak-ness, citrus and hints of stone fruit (apple and peach).
not my style but well made wine.
my wife supposedly didn't like it, but the bottle was empty before dinner was served. we halfed it very easily. — 23 days ago
another blend of a deceased winery bought in bulk.
called fox blend because a few years before this vintage so many 🍇 were eaten by foxes, the winemaker couldn't make single variety wines and had to blend, and it turned out so well the blend was continued.
a blend of Cabernet sauvignon, malbec and shiraz, all coming from the same vineyard in
10 months in oak.
pale garnet 👀
smoke, black fruit variety, pepper, cloves, coffee and hinted caramel and tobacco👃
medium tannins that relaxed but are still at it.
black fruit and spices with added life experience. 👄
very drinkable, was opened before dinner and easily finished by the end of it by me and my wife.
excelent vfm (80 nis).
paired well with boiled then ovened cauliflower, baharat spiced ovened vegetables and fried then baked meagre fish. — 2 months ago
negev desert grown sauv blanc
feels like a mix of new and old world.
hinted tropics (guava, 🍍) with added funk.
balanced and not simple but not outstanding.
not the perfect pairing for pitta bread with tahini and veggie mushrooms 🍔, but it did work, somehow. — 16 days ago
single vineyard upper Galilee vine that was lost to a virus a few years ago (not current corona virus)
made by Israel's biggest winery.
drank as part of a quarantine holiday
98% shiraz and 2% viognier.
15 months in french oak.
medium tannins that softened but are very present.
smoke and mostly black 🌶️ with assorted baking spices 👄
balanced and complex, fruit left a while ago probably.
decent, but not to my liking.
good vfm (110 nis). if spicy peppery is what you adore.
paired well with grilled burgers in home made buns, onion rings and roasted crushed potatoes. — a month ago
2/3 Cabernet franc and 1/3 shiraz.
14 months of french and american oak.
from a small rip boutique winery. was received from friends who's father is friend with the winemaker. hopefully more to come.
took about 2 hours to open up, afterwards red fruit and tertiary aromas and flavors were fully present.
pale ruby 👀
smoke, capsicum and earth with cranberry and 🍒👃
medium + body.
low hinted tannins
smoke and tar, greeness and ripe red 🍒 with hinted mint👄
balanced and complex, but not ground breaking. aged well.
had it with spicy paprika oven baked potato peels, same potatoes oven fried 'chips' (half cooked in water then oiled and ovened), home made burger buns with fish burger for me and hamburger for the rest.
worked nicely together and the acidity helped baring the mayo sriracha hotness.
a pretty pretty good wine.
looking forward for a case and different pairings for the sake of science. — 2 months ago
a strange blend of 60% petit verdot and 40% malbec.
smoke, mint and red fruit variety.
feels a little sweet(malbec's part i guess). almost balanced, almost complex.
nice and interesting, but not enough to shine. — 2 months ago