William Chris's Proprietor's Red is a decent enough table wine. The winery's website has these suggestions for pairings: steak, Buffalo sauce, aged cheeses and walnuts.
I have no idea how that would translate into a meal. I drank it with Mexican street corn and something called "Barbacoa Doughnuts" at Dos Olivos in Buda, TX. Which are basically spicy blue corn cakes topped with BBQ beef in a Chipotle glaze. They were delicious and the wine went perfectly with them.
I was surprised to learn the wine (a blend of Cabernet, Merlot, Zinfandel and Sangiovese) didn't have any Syrah, because it had that peppery taste that I tend to associate with Syrah. It's a very dry wine (something that's hard to find in Texas wines). It has a medium dark garnet color. Light to medium body. Flavors of cocoa, leather, casis, lemon zest and maybe a hint of cranberry?
The wine was served chilled (why?) so it was hard to identify much in terms of aroma until it had warmed up a little. Then it smelled of cocoa, dried fig, and something herbaceous that put me in mind of Chaparral.
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