Yellow Tail Sweet Red Roo

I have spent a lot of time hemming and hawing over whether or not to write this. The reason being that I have never reviewed a wine on here that I have found to be abysmal. There is always this part of me that is afraid of giving a wine a terrible review and invoking the wrath of devotees or even hurt sales. But then I said to myself, "Self, you're being silly. The twelve people who read your blog aren't going boycott Yellow Tail and put them out of business. And as for invoking wrath, hey, that's the risk you take when you put your opinions out there on the interwebs, right?"

So here goes, my first F- review...
Generally speaking, I like my whites sweet and my reds dry. So perhaps I should have seen it coming when I wanted to spit Yellow Tail's Sweet Red Roo (SRR, cause I'm lazy) back into my glass. This wine was almost painful to drink. Not because of the flavor --although I wasn't a fan of that either-- but because it's so sweet. This wine is so sweet that any actual flavor is nearly undiscernable.

The first thing you'll notice is that the SRR has a vibrant red color. It smells heavily (surprise!) of sugar. Not like the granulated kind, but a syrupy sweetness. Not altogether unpleasant.
The sip, however, is COMPLETELY overwhelmed by this sweetness. If you're a fan of high-fructose corn syrup as a beverage, this won't much matter to you. But if you're expecting something that will taste even vaguely alcoholic (or like wine), you will probably be disappointed.

No.

To get a good idea of what I mean, go to the store, buy yourself a bottle of grape juice, break the seal and leave it your trunk from June 1st to September 1st. Voila! Also, your teeth might ache. And you might bounce off the walls for a little while. And if you drink enough, I can promise you the worst hangover of your life.

One positive side to all this...it will make you feel like a teenager again. Pour it into a soda bottle and drink it in your parents' basement for good measure. On a serious note, this wine is best served chilled, and would be a nice compliment to any hot-tub-type party. If you're planning one and have non-wine-drinking company coming over, the SRR is a good place to start. Just watch out for the morning after; it's a doozy!


Price: $


Rating: F- (I wasn't kidding)

Out of the Box Sangiovese Umbria

Naming this wine "Out of the Box" is a bit misleading. Because it's a boxed wine!!! :-O
It occured to me the other day that when I started this blog I heartily insisted that you CAN, in fact, get good wine in a box (because you can!). And then I never told you about any. For shame! Well here's one for you...

Out of the Box (hereafter refered to as OotB) Sangiovese is, in all honesty, a surprisingly good wine. If you can get past the stigma of the box (honestly, boxes get a bad rap), you'll probably be pleasantly surprised and glad that you tried it! I know I was, so I'm going to tell you all about it...

But first, some compelling evidence why boxed wine is (subjectively) AWESOME:

1.) You get more bang for your buck. $25 for a box of wine might seem like a lot, but generally those boxes hold five liters of wine. FIVE LITERS! That's 6 and 2/3 regular-sized bottles of wine!*

2.) If you can't finish it shortly after opening (seriously, you can't. At least, I hope you can't), it stays good for practically EVER. That's because inside the box is an airtight bag, so when you get wine out, air doesn't get in and cause the wine to turn on you. A box of wine can last you for weeks, or even months.

this gives me heart palpitations...

3.) If you drop it, the worst that will happen is you will have a dented box. No shattered glass or wine stained carpets. Who couldn't get behind THAT?!?!
4.) It looks, smells, and tastes like bottled wine once its poured in the glass. Magic!

Overall, OotB Sangiovese Umbria is a pleasant and smooth table wine, with just the right amount of expressive fruits balanced against a light acidity. You'll notice the scent of berries right off, and detect them in the sip as well. No hint of bite, this one won't tweak your cheeks or make you pucker your lips if you choose to sip it unaccompanied.

OotB Sangiovse is also a great compliment to a meal. Not super dry or particularly sweet, this one's juuuuuuust right. Enjoy with a light pasta and breadsticks. Maybe one of those Barilla dinner for twos...or a loaf of Italian bread dipped in Ragu. You know, just to keep things classy.



Price: $$


Rating: B+

* some now come in a 3 liter size, and with some brands you can even go smaller than that. But come on folks, 3 liters is still a LOT of wine!

Silver Palm Cabernet

Well it's official...I no longer have the time and wherewithal to plan out what I'm tasting ahead of time. My days are consumed by work, and my evenings by playing games like "super baby" and "got yer nose". I mean, with a schedule like that, who has time to sit around and drink wine?
God, THAT'S sort of depressing...
OKAY...New Year's Resolution time: In 2014, I resolve to take one night a week, sip a glass of something-or-other, and then faithfully write about it here, along with whatever other silliness enters my head whilst I'm in front of the computer. Starting...now!



I'm also a fan of THESE
California reds...

This week at PWC we're tasting some California reds (that's tonight from 4-7 if you want to stop by). And while that's sort of vague, it does make me reminisce about many of my favorite wines from days gone by...two immediately came to mind, but in the interest of your pocket book I'm going to write about the least expensive of the two: Silver Palm Cabernet Sauvignon.

California reds, and Cabernets in particular, are-- at least in my opinion-- sturdy and reliable. You can count on the "nicer*" ones to provide a robust complexity, and a dryness that doesn't obliterate the flavor.

the best kind of shiny.

What drew me at first to the Silver Palm was my habit of judging a book by it's cover. The label is unique, and well, really just gorgeous. I mean, look at it!

The wine itself is pretty, too. It's a deep ruby in color, and has that stick-to-the-glass quality that makes it really fun to swish around-- this also helps open it up.

Unlike some Cabs, Silver Palm isn't a dry, punch-you-in-the-face sort of wine. Rather it has a pretty strong smack of cherry and vanilla flavors, with a hint of menthol-y smoke hiding in there too. While this isn't what you'd necessarily expect when you go in for the sip, it's a pleasant effect. Smooth and satiny, the Silver Palm Cab is superb for sipping, and really nice with a meal. My choice? Steak gorgonzola, garlic mashed potatoes, and grilled asparagus. If you decide to make this, you better save me a seat!

Price: $$

My Rating: A+


*not to be confused with "more expensive"...the two aren't mutually exclusive.
 

Hob Nob Wicked Red 2011

You may think that here on the CWT blog, I choose wines solely because I want to try/drink them. This is only partially true. I mean yeah, I have a say in what gets tasted, but I also consider other things when choosing a wine, like the time of year and what holidays/events are coming up. You want proof? This week I'm NOT reviewing a Spanish red. SO THERE. Instead, I'll tell you about a red blend from France that will be GREAT with your Superbowl party appetizers: Hob Nob Wicked Red!

I've had some of Hob Nob's other wines, and have been quite fond of them. Why, just last week I recommended their Pinot Noir to someone (yummy!). But I've never tried their blend before, and I was excited because, as a whole, I tend to really enjoy red blends (cue: Apothic, Menage a Trois, and Cupcake's Red Velvet).

This one has some serious color to it in the glass. It looks and smells intense, with a deep, mulchy, autumnal scent to it. This is true of the flavor as well. Unlike California blends, this one's not Zin based, so it doesn't have a whole lot of berry bursting on your tongue. Rather it's very earthy, with a warmth in the sip like pepper or cinnamon, without precisely having that flavor.This is a young wine that needs a bit to open, so let it air or give it a good swish in the glass before your drink. 

For the uninitiated, this is a chicken,
stuffed in a duck, stuffed in a turkey,
with stuffing. Boo-yeah!

The Hob Nob Wicked Red is wicked awesome (heehee) paired with salty foods like cheeses-- in fact, any apps would be a yummy addition (hence the recommendation to class up yer Superbowl party with a bottle). If you'd rather pair it with a meal, let me suggest steak, lamb or my Superbowl Sunday favorite: Turducken. Not even joking a little bit.

Price: $

My Rating: B

Canta Perdices Tempranillo 2008

*What??? It's cute and it took a long time to put up!

Well the Holidays are For-Real over now. Come on, it's mid-January, people! Time to return everything that doesn't fit, get creative with leftovers, and take down the lights... * note to self.

Did you make any resolutions for 2013? I did. I resolved not to make any resolutions. And as such...I'm not up to branching out the CWT blog at the moment, and I'm gonna go right back to the Spanish Reds that I so adore-- don't worry, it can't last forever. But for today, it's Canta Perdices 2008 Tempranillo.




In Spanish, Canta Perdices means "the little bird (or more specifically, the partridge) sings." It's a cute little name for a wine, and the bottle is reflective of it, with its row of music-note birds right on the label.

And, as the label suggests, this wine does indeed sing. Bold in the glass, the Canta Perdices is a deep inky purple. You'll notice some interesting smells, wood smoke, licorice, and dark fruits-- perhaps cherry, as the bottle suggests.The flavor is powerful, with a noticable bite of tannic acid that lingers long after the sip.

Singing birds with my wings!

This wine is definitely not what I would consider a "sipper"-- one to curl up on the couch with while you watch Masterpiece Theater. Nopers, this one's best with food. Bar food even. Meat and cheese platters are a good go to for the Canta Perdices, so you might want to serve it with appetizers. And a good tip from our friend and PWC employee Ben is that the acid in the wine is tempered nicely by BBQ wings. Yum! I think I know what I am doing for dinner.

Price: $

My Rating: B+

Embocadero Tempranillo 2009

Oh my god, I'm so LATE!! The holiday season just caught up to me folks, and I've spent the day in a scramble of present wrapping, clothes laundering and fancy cheese buying. Which has all left me very little time for wine drinking. And so here it is, 4:30, and I'm just now cracking open a bottle to tell you about. On the plus side, this is the first Tasting Tuesday that hasn't started before noon in I'm-embarrassed-to-tell-you how long.

This week, I'm drinking the 2009 Embocadero Tempranillo*, a very flavorful Spanish red, and great sipper for this time of year.

In the glass the Embocadero Tempranillo is a deep red, nearly purple, and it does not cling to the side of the glass when swirled. When you first open the bottle, you'll notice a sweet, grapey smell that is a bit misleading. Let it air for a bit, and you'll get some floral scents in there, which are more accurate to the flavor.

The sip packs a punch of dark fruit and vanilla, with some oak, smoke and baking spices (think spice of the nutmeg/clove variety, not peppers). It's really nice to drink on its own, but I am considering pairing this with some of the hors d'oeuvres (I can NEVER spell that without google) I have planned for our holiday meal. I'm thinking prosciutto and smoked mozzarella would be happy companions to this wine.

just because my leg broke off
doesn't mean I'm not delicious.

For today, since I'm running so far behind, I had the Embocadero with...reject Christmas cookies. Other than that being a truly sorry excuse for an afternoon snack, I rather enjoyed the combination.

Price: $

My Rating: B+

*Spellcheck sez this should actually read: Embroider Temporary.


As a side note: Next Tuesday is Christmas, so I won't be posting a blog. Maybe if I'm feeling some particular gusto about whatever we have with our Christmas dinner I'll put something together for Wednesday or Thursday. More than likely though, I will return afresh in 2013. Happy Holidays to all!

Capoccia Vineyards and Winery Noiret 2011

This picture is meant to show you
what a great local holiday gift a
bottle of Capoccia wine would be.

If you're like me and wanted to shop local for gifts this holiday season but haven't even started yet, here's a good tidbit for you-- this week's wine is a true local, and it's available (along with a couple of others from the same vineyard) at PWC.

Made in good ol' Nisky.

Capoccia Vineyards and Winery is located in Niskayuna, NY (which is just more than a stone's throw from my house...in fact I could probably even walk there without being knifed). There are so many reasons why I think this winery is cool. Firstly, it's the only one (that I know of) in Schenectady County. All grapes are either grown on site or shipped from growers in the Finger Lakes area. The family has been making wines for generations, so their dedication to quality is evident-- they are a chemical-free operation. Lastly, for a brand-spanking-new venture (they opened their doors this past July) their wines are quite good.

At PWC you can shop
AND drink local

For today's post I tried their Noiret, which is a pleasingly spicy red. You'll notice its deep red color and warm fragrance right away. I thought I detected a hint of chocolate when I inhaled, but I am still congested so maybe it's just me.

The sip is a little peppery, with some raisin and plum worked in there as well. The bottle says there is a mint aroma, and while I didn't necessarily detect the scent or flavor, my mouth felt oddly refreshed after I sipped*.

The folks at Capoccia Winery recommend that you serve the Noiret with beef, pasta or sharp cheeses. I agree that those all sound delicious. I had a glass with some chef-created ravioli in a light tomato sauce...

don't judge me.

Sorry to disappoint any of you who might have expected the culinary genius you usually find here on the Casual Wine Taster blog, but I'm a grad student and it's the end of the semester, so I don't have time to cook for a few weeks. Thank you, Mr. Boiardi.

*Seriously, if you come to PWC on Thursday for our free tasting, try taking a sip and then inhale deeply through your mouth. Totally wild!


Price: $

My Rating: B+

Altos del Plata Malbec 2011

Even though I haven't yet had my fill of turkey (or ham. Or pie. Or crab oobie doobies.), I'm glad to be moving away from the Pinot Grigio's and Sauvignon Blanc's of Thanksgiving meals and back into my favorite territory: the wonderful world of reds. Which by the way, are perfectly OK to drink with Thanksgiving meals; I just didn't.

and I would've gotten away with it
if it wasn't for you rotten kids!

So, on this lovely Tuesday I am sampling the 2011 Altos del Plata Malbec, a delightfully predictable offering for all you other Malbec fans out there. By the way, I think the word "predictable" takes a lot of crap from people. We roll our eyes when Grandpa tells us the same story for the umpteenth time. We cringe at stories with a "Scooby-Doo" ending. But there's something to be said for predictability. As far as wine goes, it's nice to know what you're getting before you even open the bottle.

The Altos del Plata Malbec delivers a reliable, strong, fruity flavor, with aromas of plum and blueberry (I think...my nose is pretty stuffed up today). The sip provides a powerful slap of jam, more than just-a-hint of vanilla and a bit of oak. I know, I know; I keep saying I don't like oak, but then telling you I like such-and-such wine and THAT'S oaked...I don't mind it when it's not overdone. And when I say strong fruity flavor, I mean it; elements of the sip hang around long after you've finished it. To summarize: the Altos del Plata is a Malbec. It tastes like a Malbec.

Also: let this one open up for a bit; give it 20-30 minutes after you pop the cork to aerate.

We're pretty much out of food in our house, so I'm not going to tell you what I ate with this wine. Suffice it to say that it involved American cheese, Stove Top stuffing and a chicken patty. The rest is up to your imagination, and I'm unfortunately unable to recommend pairing the Altos with whatever-it-is you can find in your kitchen. That being said, I think it will taste GREAT with the pork chops I plan to make for dinner.

That's all for this week; I'm trying to keep things short and sweet. Like me :o)

Price: $

My Rating: B+