Arkiefoodie

User #214,359 signed up 12/24/2011

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  1. fingers

    fingers

    3,036 Tasting Notes

Member since December 2011

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  • 2014 Truett-Hurst Zinfandel Old Vine Red Rooster

    Definitely better with food. When I read the negative reviews, I got concerned and decided that we better get rid of this one. But it really was an excellent pairing with our barbacoa and chimichurri soft tacos and the charro beans. The jammy fruitiness was a great match with the heat of the southwest flavors of our food. Definitely not a wine to drink with steak or prime rib, and not a great sipping wine without food, but I wouldn't rule this one out for pairing with spicy foods.

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  • 2013 Peju Province Winery Piccolo

    Lovely ruby color. Beautiful nose of blueberry, grass, vanilla, and cherry. Slightly tannic, but still easy to drink. Very fruity and dry on the palate. Would pair well with any red meat; we paired it well with beef/bean chili. Continued to drink it after we were through with our meal, and we desperately wanted some chocolate (or cheese - cheddar would be OK, but blue or Stilton would be awesome) with it. So glad we bought 6 bottles! More to come!

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  • 2008 Parsonage Village Vineyard Syrah Rocco Reserve

    What's not to like?! My husband said this was absolutely the best wine he's ever put in his mouth. We paired it with a red-wine glazed lamb chop, rosemary zucchini, and mashed potatoes. For a 2008, we were surprised that the color was still a beautiful ruby. The nose was a rich Carmel Valley memory. I got some chocolate and almond, maybe some hazelnut, and I wish I could identify all the succulent aromas, but I'm not very good at that. The wine is not tannic, but there's a little pepper when you swirl it in your mouth. Again, I wish I could identify everything in the mouthfeel. This is not a very educated review, but this is one excellent wine!

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