What was for dessert? A few Bat Nuts, of course.
I’m quite the advocate (Wine Advocate … get it?) of cooler temperatures for red wines than what we’re used to. We Americans tend to think that “room temperature” equals “warm.” Kind of how many Americans tend to think that “Chihuahua” equals “cute.”
As an example, venison is now being farm-raised, and therefore, it can be presumed, grain finished. Wave good-bye to the luscious, natural wild venison flavor! Let’s go for American Bland!
A couple of weeks ago I hosted the Tex & Fritz Wine Club and the Vegas Wineaux Wine Club for
This wasn’t a one-time, in-one-sitting tasting. This turned out to be a three-day adventure for him and a nearly identical adventure for me. And most of it’s ’cause we don’t know everything we should know about Mourvèdre. But we do know just enough to be dangerous.
So I became an ABC (Anything But Chard) gal. It was quite a few years before I found the Chard character my palate desired and, as I discovered, you had a spend a little money to get it. Nowadays – whether it’s because you really don’t have to spend a fortune to enjoy a good Chard or because my palate has matured – I enjoy it on a fairly regular basis.
Yup. Me. Liking white wines. Who’da thunk?
I needed a Rosé that acted like it was older than a high-school coed, with personality, charm, and strength. A grownup.
And since I was in the mood for a Rosé, I grabbed one of my bottles of 2009 Hug Cellars xoxo Rosé. Hugs and Kisses. Get it?
The first two bottles were great, don’t get me wrong. This one (time to rest? bottle variation? planet alignment? full moon? sun spots?) was absolutely outstanding, and I stretched that bottle out over two nights. It lost almost nothing the second evening.
The 2007 Kiamie White Kuvée is a serious wine in spite of the kitschy spelling of cuvée. A blend of 65% Viognier and 35% Rousanne, it has seen oak, but unlike many Viognier and Viognier blends, it is most definitely not a Napa Chard wannabe.
The next night I had a roasted turkey thigh and poured a glass of the same wine – with some trepidation, I might add. After all, could a wine that caressed the barbecue sauce so beautifully the night before possibly be any good with plain ‘ol turkey?