Abad Dom Bueno Mencia 2009

 Happy Autumn everyone! It's finally here! That magical time of year where we break out our jackets and crock pots, sip red wine and toddies, and listen to the rustling of a crisp breeze through the dying leaves. Say it with me now: aaahhhhhhhhh...

culinary genius.

This weekend I went all-out fall with a crock of slow-cooker beef stew, pumpkin cupcakes with spiced cream cheese frosting, and a few hearty glasses of 2009 Abad Dom Bueno Mencia. Normally I would go for a drier red with beef stew, but the PWC family has really been digging Spanish reds lately, so we went with the less traditional (at least as far as beef stew is concerned) Mencia. I bet you didn't know that Mencia was even a grape-- unless you actually know about wine, in which case you must be reading this blog solely for access to my wit and charm.

The first thing I noticed about the wine was that the bottle is sooooo pretty. I'm not usually a victim of this kind of book-by-its-cover marketing, but look at it!

I'm completely drawn to the shimmery blue lettering with that enigmatic seal that a quick Google search informs me is a window of the Monastery of Carracedo (located near the Abad Dom Bueno bodega), which used to be a stop on the Camino de Santiago.

I want to go to there.

This wine looks great in the glass as well. It's a surprisingly dark purple, somewhere between blueberry and blackberry in color. The look is definitely heavier than the smell or taste though. The aroma of the Mencia is warm and inviting as well as a bit fruity. The sip is characterized by dark fruit: blackberry jam is right on the money. It's a bit sweeter than one might expect from a cursory glance, but that's okay-- it's not overwhelming and I definitely wouldn't call the Mencia a sweet wine. With a little bit of that red warmth, this is a great wine for those cool evenings I so look forward to this time of year.

I took this picture NOT in
front of the microwave, just
to keep you on your toes.

The Mencia was great with our meal, however I'd understand if you'd prefer a spicier, drier red with beef stew (perhaps a Chianti). If this sounds like you, I also think it would be great with marinated pork loin. Additionally the Internet suggests game meat, which I hadn't thought of.



Price: $



Rating: B+

Root:1 Cellars Pinot Noir 2009

It's September and despite it being the end of summer and over a month since my birthday, we are rapidly approaching my favorite time of year: autumn! Apple picking, cider donuts, leaf peeping, bonfires, cool nights, back to school, my wedding anniversary and of course, red wine season! Hooray! All the more reason(s) to have a drink, am I right?

So, you'd think that since we went away over the weekend (to celebrate the aforementioned anniversary) I would have tried a new wine on my travels so I could share it with you today. But, no. I waited to share my favorite back-to-school, fall-is-coming wine pick with you. Sort of. Okay, so in reality we were in Vermont, and it was kinda cold out, so...I had spiked cocoa instead of wine. And for the record, it was GOOOOOOD.

Anyway, a good pick for early fall (in my humble opinion) is a Pinot Noir; it won't turn your cheeks red (I know I'm not the only one out there with this affliction), though if you drink a lot of it, it might stain your teeth a little. It's generally purplish in color and translucent, with a light smooth flavor that makes it an ideal companion for pretty much any meal. This week I tried a Chilean Pinot I've not had before, Root:1 Cellars Pinot Noir.

very cool label.

Unless you've spent the last several years living under a rock, you're probably aware that there are a lot of excellent wines coming out of Chile. In particular there are some really great, smooth reds that have some interesting qualities when compared to their European counterparts. The Root:1 Pinot is not spicy or peppery like some Pinots, but it has a smooth cherry flavor with a hint of vanilla that stays true throughout the sip; a steady and reliable go-to wine. It's light enough and smooth enough that it works with some meals you wouldn't normally think of for a red; like chicken or fish. I had it with garlic-parmesan chicken pangrattato (made from scratch) with saffron rice and carrots.

Why yes, that IS Lionel Richie
in the background.

A Bride and Her Flask:
in case you had any doubts
about my classiness...

Oh, relax, "pangrattato" is just a fancy word for "bread crumbs." Yeah, so I baked some chicken with 4C Italian style breadcrumbs*, grated Parmesan cheese and minced garlic. In my toaster oven. Because I am CLASSY. You know what, it was delicious too. The Root:1 Pinot complimented my meal perfectly. I would not, however, recommend it with an accompanying bowl of chocolate ice cream. Raisin Bran, on the other hand...




Price: $

Rating: B+


*I've yet to determine what the difference between 4C breadcrumbs and 4C iced tea mix is. Anyone?