Easter and Passover are upon us, even in this most uncertain of times, so adding some sweetness to our lives might just provide a much-needed lift this week. (Or anytime, really.) Chocolate is often part of the...
Green pepper, rather than black, on the nose with hints of thyme in the background. Some blackberry notes but no great fruit and mildly herbaceous. Still, certainly a serviceable quaff in an everyday Italian. A good wine for spaghetti or sausage and peppers. Recommended.
A rather fascinating red blend from South Africa. A wine that is fat but racy enough that it doesn’t have to go on a diet. A big nose of smoke, bacon fat, and blackberries. Follows through with vanilla and cumin notes and nice tannic structure on the intrigued taste buds. Like all good shows, ends with a big finish. If there ever was a wine to go with BBQ spareribs, this is it, to my (admittedly subjective) way of thinking.
The palate shows sweet black cherries made tart with flavors of rhubarb an unripe strawberry. Oak treatment is apparent and the aftertaste slightly artificial, like licorice strings. This is juicy and simple, not bad for the cost, but a little leg-work will find better choices in the price range.