So this is yet another bottle we sampled at Beth's house while having dinner on Sunday. Beth and Brent brought this bottle out. After loving the Cellar No. 8, I was excited to try another!
The smell of this wine was like leather and chocolate! I guess that should have tipped me off. It was way too strong of a finish for me. This has the most kick of a Cabernet Sauvignon I've tried so far. After one taste, I passed my glass on to Noah. It just wasn't for me. It tasted like leather, chocolate, currants, and had a burning aftertaste.
Upon my research today, it scored decent too (90 points). It's described as, "Polished and silky in texture, with ripe blackberry, currant and mint flavors that keep sailing through the long, expressive finish. The tannins are beautifully integrated."
I also found it interesting it was noted as being best if drank between 2011 and 2017. I wonder in a few years, if I'd like the flavor better? I also saw on some private ratings that people didn't like it when they first opened the bottle, but after decanting it and letting it air out for few hours, they tried it again and liked it better. Hmmm. I might need to try this in the future with wines I find too bold. Maybe they just need to release some of the flavors!
Showing posts with label Cabernet Sauvignon. Show all posts
Showing posts with label Cabernet Sauvignon. Show all posts
Monday, March 1, 2010
2003 HRM Rex-Goliath Cabernet Sauvignon
We opened this a few days ago, and had it with dinner. we just recently finished the bottle when we went to dinner at Beth's house on Sunday night. I honestly don't remember what it was paired with the first night we drank it. Sorry!
It is a medium-bodied Cab, with a smokey, dark flavor and long, dry finish. It was bit bold for my taste, but still drinkable. Noah loved it. He seems to prefer the heavier flavors.
When I did my research on this wine, I found it has won lots of awards!! It scored 94 points, and was awarded Best of Region! It continuously is awarded Gold Medals in the tasting competitions, and was named the "Ultimate Hamburger Wine." Ha!
I guess Noah has the same taste as the professionals!
It is a medium-bodied Cab, with a smokey, dark flavor and long, dry finish. It was bit bold for my taste, but still drinkable. Noah loved it. He seems to prefer the heavier flavors.
When I did my research on this wine, I found it has won lots of awards!! It scored 94 points, and was awarded Best of Region! It continuously is awarded Gold Medals in the tasting competitions, and was named the "Ultimate Hamburger Wine." Ha!
I guess Noah has the same taste as the professionals!
2008 Cellar No. 8 Cabernet Sauvignon
Last night we had our weekly dinner at Beth's house. Beth made wonderful lasagna, and cheddar biscuits. I brought along a couple of bottles of wine, as usual. However, Brent and Beth had opened a bottle of Cellar No. 8 Cabernet Sauvignon. I had not heard of the winery, and I'm all about trying new wines. And OH, I'm so glad I did! This by far is my favorite Sauvignon so far! It was medium bodied, with hints of spice and chocolate. It had hardly any finish. I think that is why I liked it. Sadly, with some research online, it only scored an 83 because of its "lack of finish." Oh well. I loved it! It went with the lasagna great, although I honestly would have drank it with anything...or nothing to eat!
Monday, February 15, 2010
2008 Sutter Home Cabernet Sauvignon
This wine we paired with the wonderful home-cooking at Beth's house. She made chicken chow mein, beef and broccoli, rice and pot stickers. The sutter home was fruity, but not very dry. I thought it had a poor aftertaste, and personally switched to drinking the Blanc we had left over from the night before, But Beth and Kayla and Noah seemed to enjoy it.
Noah here! Like Shauna said, we paired this wine with an awesome home made meal of Chinese food! The wine itself was, in my opinion, excellent. It was very full bodied with a long finish that really, well, dried out the mouth. But it did so in a good way. The wine had mild flavors of dark fruit that were not overpowering. It had a bit of spice, but combined with the fruit, it made for an excellent wine.
When combined with the food (especially the chicken chow mein and Beth's home made "fortuneless" cookies) the wine complemented perfectly. Of course after a couple glasses of this and a couple glasses of the other 4 bottles we shared that night, it's had to recall all the details of this wine.
Overall, I was very impressed with this wine. Especially considering it was literally the cheapest red wine I could find at the Albertson's I picked it up at.
Noah here! Like Shauna said, we paired this wine with an awesome home made meal of Chinese food! The wine itself was, in my opinion, excellent. It was very full bodied with a long finish that really, well, dried out the mouth. But it did so in a good way. The wine had mild flavors of dark fruit that were not overpowering. It had a bit of spice, but combined with the fruit, it made for an excellent wine.
When combined with the food (especially the chicken chow mein and Beth's home made "fortuneless" cookies) the wine complemented perfectly. Of course after a couple glasses of this and a couple glasses of the other 4 bottles we shared that night, it's had to recall all the details of this wine.
Overall, I was very impressed with this wine. Especially considering it was literally the cheapest red wine I could find at the Albertson's I picked it up at.
Sunday, February 7, 2010
Lucky Duck Cabernet Sauvignon
To kick off Superbowl, we opened a bottle of Lucky Duck. It's a cheapo $4.00 wine at Wal-mart, but I figured it was worth a try. It's a chilean wine, which commonly is known for "cheap" wine. However, I read somewhere recently that the weather is gradually improving in Chile, allowing it to produce higher quality wines.
It's a very dark wine. It smelled sweet, but wasn't quite as sweet as I predicted. It had a lot of cherry flavor and some berry tastes too. It had a rich, drying feeling, and not much of an aftertaste. Although red wine is supposed to be served at room temperature, I couldn't help but wonder if it would be better chilled. We were drinking it with snacky appetizers, like buffalo wings and chips. I didn't much like sipping it, but thought maybe it was because I paired it wrong.
A few days later, I had a glass with dinner, and we had it with pizza. It tasted better this time around. I'm not sure if it was because of a better food pairing, or if it was simply because the wine had been open for a few days. Either way, the wine itself was a decent $4.00 spent.
It's a very dark wine. It smelled sweet, but wasn't quite as sweet as I predicted. It had a lot of cherry flavor and some berry tastes too. It had a rich, drying feeling, and not much of an aftertaste. Although red wine is supposed to be served at room temperature, I couldn't help but wonder if it would be better chilled. We were drinking it with snacky appetizers, like buffalo wings and chips. I didn't much like sipping it, but thought maybe it was because I paired it wrong.
A few days later, I had a glass with dinner, and we had it with pizza. It tasted better this time around. I'm not sure if it was because of a better food pairing, or if it was simply because the wine had been open for a few days. Either way, the wine itself was a decent $4.00 spent.
Tuesday, January 12, 2010
2006 Vintage Chateau Ste Michelle Cabernet Sauvignon
On Friday we opened a bottle of wine we bought at Chateau Ste. Michelle. The grapes are grown locally in the Columbia Valley.
The bottles description: "Magical combination of sun, soil & water - the "terrior" of Washington State's world class growing region produces long-lived Cabernet Sauvignon with intese aromas and flavors. Dominated by rich black fruit, this wine shows a suppleness achieved by extended aging in small oak barrels."
We were told at the winery to eat this with red meat, so we paired this wine with pot roast and vegetables. It definitely had an oaky flavor, and had a very deep fruity taste. Standing alone, I found it a bit bold and drying. However, after taking a bite of pot roast, I enjoyed it much more. I thought it paired really well!
Noah felt the opposite. He liked it at first, but thought it the finishing taste lasted too long, and it had too much black fruit flavor.
We finished this bottle the next night with crackers, medium cheddar cheese, and apple slices. It liked it with the triscuits, and it was okay with the cheese, but it tasted awful with the apples! I guess that's why your supposed to drink lighter, more acidic and citrusy wines with fruit! I can't
The bottles description: "Magical combination of sun, soil & water - the "terrior" of Washington State's world class growing region produces long-lived Cabernet Sauvignon with intese aromas and flavors. Dominated by rich black fruit, this wine shows a suppleness achieved by extended aging in small oak barrels."
We were told at the winery to eat this with red meat, so we paired this wine with pot roast and vegetables. It definitely had an oaky flavor, and had a very deep fruity taste. Standing alone, I found it a bit bold and drying. However, after taking a bite of pot roast, I enjoyed it much more. I thought it paired really well!
Noah felt the opposite. He liked it at first, but thought it the finishing taste lasted too long, and it had too much black fruit flavor.
We finished this bottle the next night with crackers, medium cheddar cheese, and apple slices. It liked it with the triscuits, and it was okay with the cheese, but it tasted awful with the apples! I guess that's why your supposed to drink lighter, more acidic and citrusy wines with fruit! I can't
For more information on this wine, Click here and review the fact sheet. It covers the weather that season, the aging process for this bottle of wine, and food pairing suggestions.
Also, we we mentioned earlier, no wine is 100% what it says...
This bottle was:
76% cabernet sauvignon
20% syrah
2% merlot
1% cabernet franc
1% malbec
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