Time to throw another Tempra Tantrum, only this time we're digging into the Tempranillo (60%) and Granache (40%) blend. I immediately like this one better than the Shiraz blend - and I liked the Shiraz. But the Granache creates a softer and smoother wine that goes down easily. This Tempra Tantrum series has got me thinking about the beauty of the Tempranillo grape. The most memorable wine I ever had was a Rioja at Morton's Steak House in the late 80's. Isn't it cool that you remember a great wine from 20+ years ago. That wine was pure velvet and while I've heard many describe a velvety texture in wine, that was the only time I've ever really found it. Whether it is a Rioja (oaked a minimum of 18 months) or just another wine made from Temranillo I've always found them pleasant - and other than the Riojas - very reasonably priced. I digress. Mrs. Vino also likes this wine but says it doesn't have a ton of flavor. She hesitates, but says she really tastes beets. We both agree that we haven't heard anyone describe their wine as tasting like beets, but fresh beets can be pretty sweet and if she tastes it then that's one of the cool personal experiences that wine brings.. I'm thinking of getting a bunch of this one for my Dad who also loves Tempranillo and is especially fond of $8 wine in his retirement:)
No comments:
Post a Comment