-The Physiology of Taste
|The only resource for my wine education|
|Wine glass fail. I wasn't drunk. Promise ; )|
Guenoc, which is now Langry Estate and Vineyards. You can read more about it on that link, because the website would describe it far better than I ever could pretend to. Beth brought it to a book club back in September per a suggestion from a wine guy at the liquor store she went to. Since then, it's become one of my favorite Cabs. So, I've had it before, but this week I did a tasting utilizing my limited knowledge I've gathered over the past few months. The $11.99 price is nothing to scoff at given the quality. It calculates at 14.5% Alc. The bottle is sealed with a regular cork. I opened it, did my tasting, forgot to let it breathe for the standard 20-30 minutes to let the tannins mellow, actually did that impatiently, and then re-tasted. With a swirl, I waited eagerly. You've got some nice legs there, Guenoc Cab. On the nose, I get a distinct fruity aroma with an ever so slight earth hint. On the palate, the smell translates, with black cherry notes as the most present, and I swear I taste just a bit of blackberry, but could be wrong. There's a subtle firmness with low acidity. A problem I have is telling the difference between tannic and acidic, and I can say for certain this one is much more the former than the latter. It's not too overpowering, providing a nice, smooth ending, yet is still hearty enough. A nice balance and texture. It went well with the zucchini baked spaghetti I made that night. While cooking, I couldn't wait and had a glass during the dishes' lengthy bake time. It's a wine that's good both on its own or with food, and during any occasion, like spending an evening with pasta, wine, and Matt Saracen, which is exactly what I did.
Definitely recommend this one. Cheers!
|The zucchini baked spaghetti (with green pepper and onion), because I'm pretty proud of its success.|