It has been a while since I wrote anything significant or did any reviews. Money has been tight for one, and I participated in a study for a nasal version of an epilepsy medication which treats acute seizures, that is, the seizure itself, rather than the seizures; it is akin to what they use in hospitals to immediately stop a seizure, particularly a full blown gran mal, and more particularly, the possibly fatal status epileticus. On which note, November is Epilepsy Awareness Month, so please consider making even a small, tax deductible of course, charitable donation to the Epilepsy Foundation. You can click here and go directly to the donations page.
Now to the wine! So this medium priced wine was a gift, at least I think it was. It seems to be under around $15 now! It is organic by the way, for those of you who are big on that.
The notes:
On the nose it is interesting. There seem to be occasional Parmesan notes, but mostly lemon, floral notes, with lime, too, if I recall. The latter I did not write down, but it does have lime on the tongue if nothing else. I did write that down. You are smelling the roses with this wine though! Given the Parmesan note, this would go well with pasta, a red sauce even. Unlike one might think, you can drink white with a red sauced pasta. When it comes down to it, you can drink whatever in the hell you want, though it does help to drink a wine that compliments a dish.
For example, tonight I am having a Beaujolais with red beans and rice. I think the smooth texture will compliment the spice, cooling it down even, or something to that effect. To me, at least, Beaujolais is smooth, even watery you might say, but not in a bad way. Everyone hates getting a watered down bottle of wine. Beaujolais is good and simple, and good for those who do not like a full bodied or dry wine. It is fruity, but in an Old World, rather than New World way; that is, it is not the fruity go to Yellow Tail.
But back to the current wine. It's taste is one of apple, demon with a finish that is rather long and tangy, with that same Parmesan effect of the nose.
Overall, on a 1-5 scale, a 4, which I list as "Great" in my system. For me it is just at great. It is complex enough to be above okay. I say this objectively, because I am not a big fan of white wine, so for me personally the wine is "okay" in the sense that white wine is not my thing. But I think learning wine requires one to drink not just red!
PS....I will try to put up my red beans and rice recipe. It is the first time I am making it, and I am using other's recipes to a degree, but mainly following the basic principles rather than strict rules. There are not strict rules anyway with dishes like this, simply principles that must be followed to make it true red beans and rice. One of them, from what I understand, is dry beans, not canned ones. Also, for example, white rice would not really be proper, though I think it might go well with the sauce. Just "regular" rice for this.
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