Ken said the nose was "wonderful, wonderful" and said it was very smooth. Jim said "wow, nice nose, needs age, well-priced." At $45 it scored four and a half stars.
Center the label on your phone and watch a zombie bust through the label. Get too close to the label and he'll smash your screen. It's great entertainment, but the group wasn't overly impressed with the wine.
I love cobbler and this was exceptional. Served in a cast iron skillet, it came with a scoop of vanilla ice cream on top. The cheesecake was dense with small balls of malted chocolate on top, a raspberry and a caramel drizzle.
I'm not exaggerating when I say the meat was fork-tender. It melted like butter in my mouth. The shrimps were perfectly seasoned and artistically arranged atop my filet.
"Delectable" said Brian. "... nice fruit smoothness that lingers and satisfies in every way." Wanda called it full and wonderful and said she loved it.
It's an austere, no-nonsense wine, with a soft nose and hints of rhubarb. I made my Prosciutto, goat cheese and fig tarts to pair with this wine and they matched very nicely.
Within ten recipes of this 170 recipe book I found exactly what I was looking for: Prosciutto, fig and goat cheese tarts. I can't wait to see how well it pairs. My hunch is that it will be spot-on.
