We decided to make enchiladas tonight…which can be a tough wine pairing, but we had this bottle of Seghesio that’s been hanging around that I figured would probably work about as good as any. Popped and poured; consumed over two days. Day 1, this wine was big and palate drenching with dark fruits, black pepper and baking spices. Medium+ tannin. Medium- Acid. A bit of a bruiser but it worked pretty well with the enchiladas so I was happy enough! That said, it was a bit over the top and became a bit much for my palate on its own. On Day 2, this had turned into an oaky mess. Drink now, with enchiladas but don’t hold out for hope this evolves into something more than it is, a fun quaffer.
We decided to make enchiladas tonight…which can be a tough wine pairing, but we had this bottle of Seghesio that’s been hanging around that I figured would probably work about as good as any. Popped and poured; consumed over two days. Day 1, this wine was big and palate drenching with dark fruits, black pepper and baking spices. Medium+ tannin. Medium- Acid. A bit of a bruiser but it worked pretty well with the enchiladas so I was happy enough! That said, it was a bit over the top and became a bit much for my palate on its own. On Day 2, this had turned into an oaky mess. Drink now, with enchiladas but don’t hold out for hope this evolves into something more than it is, a fun quaffer.
May 6th, 2021
Russian River Valley, Sonoma County, California, USA
