It's time for my #FridayCabernetfix. Here is a tasty one from California.
Dark ruby in color with a wide reddish rim. A very pretty color.
Fruity nose with blueberries, plums, currants, light cedar, vanilla, light earth, licorice, black pepper, spices and chocolates.
Medium plus in body and smooth, with medium acidity.
Dry on the palate with blackberries, black cherries, sweet strawberries, oak, vanilla, licorice, spices, tobacco, coffee, dark chocolates, light earth and peppercorn.
Medium plus in finish with fine grained tannins and tangy raspberries.
This is a very enjoyable Cabernet Sauvignon based Bordeaux blend. Drinking very nicely now, and will continue in the next 5 years.
This 6 year old is showing nice complexity and balance, with a very enjoyable mouthfeel.
Good right out of the bottle, but gets more complex as it opens up. I let it decant for 2 hours.
A good quality wine. Delicious, interesting and engaging.
Good by itself or with food. I paired it with meats, cheeses and light appetizers. Was really nice with the Italian salami.
A blend of 50% Cabernet Sauvignon 30% Merlot and 20% Cabernet Franc. Grapes are grown in Napa County and Sonoma County.
14.5% alcohol by volume.
$60. — 5 days ago
One of my favorite accessible, all purpose Cali Chardonnays on the market right now. Summer night jasmine and faint vanilla, honeysuckle and lemon curd aromas. The subtlest hint of Chablis-like salinity. Light to medium body. Some white peach nectarine creeping in on the finish. Creamy - but more like 2% milk than butter. What it lacks in flavor complexity and finesse it makes up for with zest, precision and balance. Paired with weeknight-whatever’s-left-in-the-fridge carbonara. — 13 days ago
My homemade warm, Bourbon Pecan Pie with Marianne’s Old Tyme Vanilla...our favorite ice cream maker & second favorite ice cream from them.
Pie made with Redwood Empire “Pipe Dream” Bourbon.
Tawny Port would have been sweet over sweet over sweet...way too much & over powering. The Matthiasson Sweet Vermouth is the perfect pair. It captures the pie with a gentle hug without overwhelming it like Tawny would do.
As I was making my pie, I realized there are very valid heath reasons for only making this once a year. But, wow is it amazing!!!
Our group will likely never go out for another formal dinner if the choice is ours, it just wouldn’t be as good on multiple levels.
The Matthiasson Vermouth starts like summer sun tea with a touch of sugar, subtle brown sugar/molasses background, hints of toffee, butterscotch, marmalade fruit, dry stone fruit, dry pineapple, orange citrus, salted nuts, chalky soils, grainy volcanics, warm toast, slight honeycomb notes, vanilla with dry floral bed. The acidity is insane. The long finish is; unique, extremely well balanced, lush, elegant with persistent length. On the back end, you perceive the most subtle quality of Vermouth.
Brilliant beverage creation! — 5 days ago
Active, perfect yellow amber pushing orange hard. Big bubbled beige-yellow head that dropped expectedly quick, with so much action. Petri-dish lacing with cytoplasm graffiti. Huge pineapple nose of fresh-cut ripe fruit! Grapefruit tattoo, but little else. General lemon creaminess; a memo from mandarin. Pineapple rum entry with caramel and vanilla, baked apple, brandy-pear, classy touch of black pepper, allspice, ginseng, soft ginger slices, dried orange peel, anise, and lime. Heady and thick, cut, wiry, and sinewy, but overall, a calculated, choreographed, disciplined display of restrained power, lithe and evocative, with a smooth finish.
#stonebrewery #FearMovieLions #fml #FearMovieLionsDoubleipa #dipa #doubleipa #ipa #dankbeer #beer #bier #biere #birra #cerveza #cerveja #stonefml #vabeer #richmondva — 3 days ago
Was looking for a Pinot and came across this Corvina Pinot blend by Brian Harrington. Gorgeous pristine color and what an interesting mix – you may recall that Corvina is a main varietal in Valpolicella, and almost exclusively grown in the Veneto￼. Have to get more of this. — 7 days ago
Can we give this a high five? It’s supple and also muscular like a power yogi who doesn’t need to end their sessions with an om. Ripe honey (probably not a thing but I feel it), and pickled golden delicious apple skins (also not a thing but whatevs) and goodness it is strong but smooth. It coats the mouth with a a slight kick. Chill and ready but fast moving. Ashtanga Fiano. — 3 days ago
The nose is a juicy slice of watermelon and the fruity acid strangely reminds me of ketchup-loaded bbq hot dogs in the park at the same time. The palate is zippy with spikey fun jumps just like the urchin pictured on the label. This slip-n-slider of a sparkler rolls with fuller strawberry guava body. Among the more tastefully interesting sparkling modern wines. It’s almost thanksgiving but I’m suddenly ready to celebrate the Fourth of July! — 8 days ago
I’m glad this is a perennial release from Ghostown because it might be the trustiest sessionable IPA I know. Strikes a perfect mid-line between resin, citrus and malt. And it’s 15$ for 4 pints which at this point is high beer QPR. Citra, Centennial, Simcoe. — 9 days ago
Expressive nose of underripe / sour fruit like raspberry, cherry, watermelon, black pepper. A barely transparent magenta in the glass, fairly light bodied, medium tannins and high, tart acidity. More complex than any other valdiguie I’ve had, but still not trying to be more than it is...and hard not to enjoy. — 13 days ago