Some basics: red wines
Last time we got some questions about Merlot versus Cabernet... for example, what should I order in a restaurant? So I constructed a tasting with Cabs, Merlots, and Zins, each one at the $10 price point and $30 price point.Here are the wines that we drank with my notes:
Zinfandel - high $
2002 Rosenblum Cellars Zinfandel Rockpile Road Vineyard - dark ruby color, dark cherry and plum flavors are intense. Also had some black pepper and spice flavors. Also heard some talk about oakiness and vanilla. No noticeable heat despite 15.6% abv. Definitely some tannins, but not overwhelming.
Zinfandel - low $
N.V. Rosenblum Cellars Zinfandel Vintners Cuvee XXVII - much like the Rockpile Road, but lighter bodied and definitely a lower alcohol level, especially in the mouth (although the nose had more heat). For like $10, this has nice fruit and is tasty.
Cabernet - high $
2001 Beringer Vineyards Cabernet Sauvignon Knights Valley - It's fruit- and oak-forward, and doesn't bear long contemplation, but it's incredibly tasty. Lots of currant, herb, and chocolatey notes on a grippy palate, supported by a decent finish. I think opening it early helped release some of the chalky tannins.
Cabernet - low $
2003 Beringer Vineyards Cabernet Sauvignon Founders' Estate - Black fruit, cassis, and spice flavors are supported by green aromas (like olives). Not that great.
Merlot - high $
2002 Chateau St. Jean Merlot Estate - sweet chocolate, boysenberry and undertones of mocha fill the nose of this Merlot. Mouth flavors included plums, black cherries and subtle roasty notes. Long on the finish, the wine leaves a lasting impression of ripe fruit.
Merlot - low $
2002 Chateau St. Jean Merlot - Nose is generic berry, medium ripeness. Starts out smooth, slightly oaky, smells pretty generic, with a whiff of buttered popcorn. Still, enjoyable with steak, some tannins help the structure.
There wasn't a clear winner with we tasted the wines blind. I think a couple people guessed four of the six wines. The Zins were pretty easy to pick out, but the Merlots and Cabernets were similar in their flavor profiles.
In reading over my notes, I can see why it was hard to differentiate the Merlot and Cabernet. The Merlots were a little less oaky and less fruit-forward -- in other words, a little more subtle.
Oh yeah, the Sauternes:
1996 Château Rieussec - orange, caramel, and honeyed nose with intriguing tropical fruit flavors and a low level of glycerin in the mouth
I wasn't as prepared Tuesday night - it will be better next time. For the next tasting, we are going to explore dessert wines. We'll check out German wines (Ausleses and Eisweins), North American eisweins (ice wines), Sauternes and Loire Valley wines from France, and maybe some late harvest wines... it should be really interesting. We'll probably just stick with cheeses and then desserts... and maybe some pate if you are into that stuff. I am thinking about scheduling it for February 22 or 23.
posted by nomadfromcincy @ 10:15 AM
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