I popped the cork on Monday. Fairly aromatic, floral with a bit of pepper. A hint of violet at first, that shifted more toward blueberry as the days went by.
The first taste was a delight - no need to decant or let it breathe; it was eminently approachable and drinkable from the start. Dark fruits and spicy. The wine didn’t appreciably change from day to day, but I was picking up a bit more leather and dark chocolate at the end. Tannins were smooth and friendly, and the well balanced acidity gave it a very refreshing quality which seemed to call for food - and so I obliged, chopping up three kinds of pepperoni (I’m on a pepperoni kick) along with a couple of gouda variants. Purely excellent - I just kept reaching for my glass. It was only with great restraint that I left enough to try the next day.
Which got pushed to Wednesday.
Caton’s web site suggested pairing this with a filet mignon, which I happened to have in the freezer. Wrapped it with bacon and topped it with with blue cheese and caramelized onions.
The pairing was superb - I think it was the blue cheese that the wine especially latched onto.
Thursday was a hearty beef stew; it didn’t fare quite so well, being a bit washed out by the thick gravy.
Overall: Very balanced, ready to drink, should age well.
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2018 Ty Caton TyTanium Caton Vineyard
1/31/2022 - rpstrong Likes this wine:
[from https://casemates.com/forum/topics/ty-caton-tytanium-estate-red-blend]
I popped the cork on Monday. Fairly aromatic, floral with a bit of pepper.
A hint of violet at first, that shifted more toward blueberry as the days went by.
The first taste was a delight - no need to decant or let it breathe; it was eminently approachable and drinkable from the start. Dark fruits and spicy. The wine didn’t appreciably change from day to day, but I was picking up a bit more leather and dark chocolate at the end. Tannins were smooth and friendly, and the well balanced acidity gave it a very refreshing quality which seemed to call for food - and so I obliged, chopping up three kinds of pepperoni (I’m on a pepperoni kick) along with a couple of gouda variants. Purely excellent - I just kept reaching for my glass. It was only with great restraint that I left enough to try the next day.
Which got pushed to Wednesday.
Caton’s web site suggested pairing this with a filet mignon, which I happened to have in the freezer. Wrapped it with bacon and topped it with with blue cheese and caramelized onions.
The pairing was superb - I think it was the blue cheese that the wine especially latched onto.
Thursday was a hearty beef stew; it didn’t fare quite so well, being a bit washed out by the thick gravy.
Overall: Very balanced, ready to drink, should age well.
1 person found this helpful, do you? Yes - No / Comment