Community Tasting Note

• DRod Likes this wine: 93 points

  March 16, 2010 - Another stellar experience with this wine. Paired it with spicy thai, which seems risky given the high alcohol/no residual sugar. But it went famously. I think it's important to keep it at perhaps a cooler-than-normal temperature to lower the sensation of alcohol on the palate. It does have an alcoholic bite to it, but that same alcohol gives it a more full-bodied and oily sensation on the palate that I very much enjoy.

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2 Comments

• Kirk Grant commented:

  3/16/10, 4:05 PM - The high alcohol gives it an oily sensation? Can you explain that to me...I'm not sure I understand that (I know VERY little about making wine)...

• DRod commented:

  3/16/10, 6:29 PM - Oh I don't know anything about making wine. I do know, however, that higher alcohol gives a wine more weight. Maybe it's a stretch to directly equate the oiliness to the alcohol, but the higher ABV should generally give it a weightier mouthfeel.

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