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Bone dry, it sported hints of citrus, tart cherries, apple, and clean. (Is "clean" a flavor?)
I brought the last of it home and made a tasting video about the experience only to discover that I had an issue with the microphone. Dammit.
On the nose I detected a whiff of watermelon interspersed with strawberries and beach. Yeah, beach. Think northern California beach, early morning, breezy and cool. Just a whiff of *that.*
Of course, it was 100°F in Vegas, so I guess summer is in the eye of the beholder. Not quite Surface of the Sun temps, but not too far off.
Let's face it. We will often open up two bottles of wine when we're cooking with wine. The one we actually cook with and the one we drink. Both good. But the one we're drinking is always better. Isn't that true?
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.