CoolVines Tasting: Wines to go with BBQ

CoolVines, Princeton
Tasted Saturday, September 5, 2009 by RajivAyyangar with 277 views

Flight 1 (2 Notes)

  • 2007 Ayana Wine Cellars Cabernet Sauvignon Bodan Roan 60 Points

    USA, California, Central Valley, San Joaquin County

    med+ ruby in the glass. N: light+ cherry. Not bad fruit - real and a little complexity, but sawdusty oak. P: Sawdust. med+ body. Not bad acidity. med- tannins (sawdust). This wine is inexpertly oaked and over-oaked.

    CV: "This was our wine of the month in August, it was made with surplus grapes from much higher-end Napa cabs, and particularly in Napa, when you have good grapes, you have good wine. We think it's a great value. $14.

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  • 2007 Arboleda Carménère 81 Points

    Chile, Aconcagua Valley

    Dark purple/violet in the glass. N: med+ IBMP, but fresh and integrated with coffee/roasted nuts oak. French? P: excellent acidity, tart but with a juicy, New World fruit quality. Great oak integration, but "greenish tannins." This wine is more up my alley, but for other people it depends on whether or not they pick up on the veggies.

    CV: "Carmenere is an old Bdx grape that's been enjoying a renaissance in Chile. If you like south american cabs, or Loire Valley reds, this might be a great wine that's similar but brings something different to the table. Very fresh, juicy, and crisp to go with hamburgers or BBQ."

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