This was a decent wine. I was a little surprised to be honest. I thought it closer resembled a pinot noir than a cabernet because most cabernets have a heavier body. The taste was average. It's not a wine that would do well aging for a period of time. It is meant to be consumed closer to its purchase date than not. This did go very well with some pork spare ribs that simmered in a semi-sweet sauce all day. Since it was not a thick bodied wine, it would also go well with a heavy pasta sauce or another type of thick-cut meat, preferable red.
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I'm spoiled with pinot noir because I started with a bottle that was a homerun (see my previous note on a Black Kite bottle). I have been trying to find something resembling that full flavor and have yet to find it. This isn't a bad wine. The body was good but it did have some texture toward the end which can be attributed to their aging process. I don't think it would have done any good by further aging in my cellar though. For a nice food pairing, anything light. Something heavy would overpower the flavor the wine. I'm glad I tried it but I will keep searching for that elusive flavor I was spoiled with since the beginning.
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I liked this wine. It went down extremely well with a cooked goose and a good vegetable medley but I would gamble that this meal had a better suited wine out there. I think that's because this probably goes better with a steak or hearty red stew. I think Zinfandels can cross many different palates and should not be limited to just meals though. I enjoyed this wine with a homemade French silk pie and it was more accented to that than the goose. I love my red wines and Zinfandels are just another reason to partake in their depth of flavor. I look forward to exploring this type of grape further.
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2016 J. Lohr Cabernet Sauvignon Seven Oaks
1/14/2019 - JackLocatelli Likes this wine: 70 Points
This was a decent wine. I was a little surprised to be honest. I thought it closer resembled a pinot noir than a cabernet because most cabernets have a heavier body. The taste was average. It's not a wine that would do well aging for a period of time. It is meant to be consumed closer to its purchase date than not. This did go very well with some pork spare ribs that simmered in a semi-sweet sauce all day. Since it was not a thick bodied wine, it would also go well with a heavy pasta sauce or another type of thick-cut meat, preferable red.
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2016 Meiomi Pinot Noir
1/9/2019 - JackLocatelli wrote: 72 Points
I'm spoiled with pinot noir because I started with a bottle that was a homerun (see my previous note on a Black Kite bottle). I have been trying to find something resembling that full flavor and have yet to find it. This isn't a bad wine. The body was good but it did have some texture toward the end which can be attributed to their aging process. I don't think it would have done any good by further aging in my cellar though. For a nice food pairing, anything light. Something heavy would overpower the flavor the wine. I'm glad I tried it but I will keep searching for that elusive flavor I was spoiled with since the beginning.
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2014 Louis M. Martini Zinfandel Gnarly Vine Monte Rosso Vineyard
12/25/2018 - JackLocatelli Likes this wine: 80 Points
I liked this wine. It went down extremely well with a cooked goose and a good vegetable medley but I would gamble that this meal had a better suited wine out there. I think that's because this probably goes better with a steak or hearty red stew. I think Zinfandels can cross many different palates and should not be limited to just meals though. I enjoyed this wine with a homemade French silk pie and it was more accented to that than the goose. I love my red wines and Zinfandels are just another reason to partake in their depth of flavor. I look forward to exploring this type of grape further.
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