Paired well with grocery store rotisserie chicken and a simple salad. Great every day wine. Fun. The wine looks garnet colored. The legs are slow. There is no sediment in the bottle. It smells like blackberry and red currant. It tastes like blueberry, raspberry and red currant. The body is medium. The wine finishes medium. The wine has medium acidity.
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Served with pork chops with glazed apple and pierogi. Look: purple/crimson, deep, young. Smell: medium dark fruit, a touch of raisin. Taste: acid, tannin, pepper, medium weight and finish. Played well with the dinner flavors (paprika, apple, vinegar, honey, thyme).
Not particularly refined, but at less that $10.00 it stands up to robust meal - thumbs up.
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Tough crowd of reviewers here. I found the wine lively and lifted, with serious acid and gritty, peppery tannins. A magical pairing with beef, potatoes, onions, and garlic.
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10/17/2019 - Jeff Ferrante Likes this wine: 85 Points
Paired well with grocery store rotisserie chicken and a simple salad. Great every day wine. Fun.
The wine looks garnet colored. The legs are slow. There is no sediment in the bottle. It smells like blackberry and red currant. It tastes like blueberry, raspberry and red currant. The body is medium. The wine finishes medium. The wine has medium acidity.
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1/20/2019 - bjschmitt Likes this wine: 88 Points
Served with pork chops with glazed apple and pierogi.
Look: purple/crimson, deep, young.
Smell: medium dark fruit, a touch of raisin.
Taste: acid, tannin, pepper, medium weight and finish. Played well with the dinner flavors (paprika, apple, vinegar, honey, thyme).
Not particularly refined, but at less that $10.00 it stands up to robust meal - thumbs up.
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12/28/2018 - Pelly6 Likes this wine: 50 Points
Must let breathe/decant at least once.
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8/31/2018 - Motz wrote: 89 Points
Tough crowd of reviewers here. I found the wine lively and lifted, with serious acid and gritty, peppery tannins. A magical pairing with beef, potatoes, onions, and garlic.
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5/28/2018 - bajayngo wrote:
nice ripe fruits with some spices and a bit of earth. The good acids made it a nice little pairing with black and blue ribeye steak.
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