Sunday, May 9, 2010

Wine club! - May

My Dad got us a wine club membership to Oxford Wine & Beverage's wine club for our birthday (for 6 months). What it means is every month we'll get 6 wines to try :) This month these are the wines & the descriptions given, I'll likely update as we try them :)

Praxis dry Syrah Rose (California), flavors of strawberry, watermelon and guava are accented by a little spice and vanilla. This wine is dry and has bright acidity with a medium body. Food match: Baked Salmon (won't be happening here, but maybe chicken? lol).

Tapena Verdejo (Spain), Wine has a vibrant nose with an array of aromas of tropical fruits over a backdrop of ripe peaches. The palate is full of bright stone fruit that is beautifully balanced and crisp, refreshing acidity and a lingering finish with a hint of minerality. Food match: lemon crusted shrip (not, chicken again).

Emilio Bordeaux (France), Pleasant nose with red fruits and black cherries aromas. In the mouth, the wine is fleshy, full-bodied with good structure and power; expressive, and pleasant final note dominated by fruity notes - morello cherry and black currant notes. Food match: great with grilled meats. (This is a merlot, which I'm not typically crazy about but will try Tuesday with steaks).

Concannon Petite Syrah (California), Full bodied, rich wine with soft, full tannins and primary fruit flavors of cherry, dark berry, and blueberry. Secondary flavors of chocolate and cassis are complex with hints of toast and creamy oak. Food match: Great pizza red, good for BBQ meats.
We had this one tonight with BBQ chicken, fresh green beans, and oven roasted red skins. Was a pretty good red, not too acidic or strong so I liked it. Went well with our dinner and I think my Dad liked it too.

Concannon Merlot (California), Highly aromatic, with cherry, spice, smoke, and leather notes. The flavor is interesting, with cherry and blackberry well balanced with toasty oak and black pepper. A bit of acidity lingers on the tongue afterwards. Food match: beef or veal (this one I may take with us to Indy in June, FIL is a big merlot fan).

Concannon Cabernet Sauvignon (California), Brimming with black cherry and vanilla-oak flavors and a rich, smooth finish. Food match: red meat

No comments:

Post a Comment