Community Tasting Note

• talbot61 Likes this wine: 92 points

  November 22, 2021 - I follow with interest the wine writing of Eric Asimov, in the New York Times, but I am consistently struck by how relentlessly ideological he has become -- by how much he insists that the wines he likes are not just to his taste but are objectively superior. For instance, to every question about pairing wine with food, he responds with a reiteration of his belief that only high-acid wines go well with food. That might be a useful general guideline, but it's silly to continue to deny that some richer, heavier wines are also perfectly good with food.
  
  Case in point: This wine, though not devoid of acidity, is in some ways an old-fashioned Californian pleasure bomb -- 14.5% alcohol, unctuously full-bodied, dark and dark-fruited, ready to roll from the moment the cork comes out. And, just delicious with an assortment of Indian vegetable curries, with varying degrees of spice and heat. Often, even wine-drinkers resort to beer with Indian food because the wine pairing seems too challenging, but it turns out that a sumptuous Californian red might be just the ticket.

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