Discovered bottle. Kept well-chilled. Pop and poured. Screwcap. Nose is clean, medium- intensity, with aromas of pepper spice, dark red cherry, blackberry. Developed. On the palate, dry, high acidity, medium+ alcohol (14%), medium tannins, medium+ body. Medium flavour intensity, with flavours of mild pepper spice, dark red cherry, blackberry, plum, coffee powder. Hints of menthol. Short finish. Quite pleasant on the palate with some good notes here and there. Nothing really much to complain about here except the short finish. Drink up.
I made a fantastic borscht today and thought long and hard about what wine to pair with it. The basis of the borscht was fat, sour and salt with well done meat. I decided on this wine because i thought the sour element of the soup would bring out the underlying fruit. I also hoped that the acidity of the wine would cut the oiliness of the borscht leaving a smooth fruit dominating red in the mouth. It was a bullseye match! This wine was very average before the food. High in acid, little promise on the nose with dark fruit dominating but little else to get excited about. With the borscht, the acidity of the wine cut through the oil. The sourness of the food brought out the fruit of the wine beautifully! After drinking it with the food it was transformed into a lovely smooth feel in the mouth and a long pleasant finish. The pairing really elevated this average wine into something with lots of character and depth.
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