Entry tags:
It's Evil, and that's a good thing.
We finally got around to opening one of our bottles, and it was the Evil Cabernet Sauvignon. Last night it was paired with teryiaki steak, and tonight I finished off the last half glass with some nice English Cheddar.
This is a very nice, inexpensive, Cabernet Sauvignon. Half the fun is the innovative label, which really stands out in a forest of wanna-be Bordeaux and pretentious "Special" labels. The color is a deep red, but not cloudy. Held up to a light the wine is nearly purple. It's nose is good, promising a complex flavor. When tasted, the wine gives an exceptional taste with a strong aftertaste of coffee and oak. This is a very strong Cabernet Sauvignon, and should be paired with strong, hearty dishes. Seasoned beef, stews, anything that is filling and flavorful. This really isn't a stand alone wine, it needs to compliment something. The bottle was opened for about two hours before service last night, and the tannins were still noticeable. My suggestion would be to fill the glasses or decanter an hour or more before serving to take the edge off.
We really need to break into the whites we have before fall settles in.
This is a very nice, inexpensive, Cabernet Sauvignon. Half the fun is the innovative label, which really stands out in a forest of wanna-be Bordeaux and pretentious "Special" labels. The color is a deep red, but not cloudy. Held up to a light the wine is nearly purple. It's nose is good, promising a complex flavor. When tasted, the wine gives an exceptional taste with a strong aftertaste of coffee and oak. This is a very strong Cabernet Sauvignon, and should be paired with strong, hearty dishes. Seasoned beef, stews, anything that is filling and flavorful. This really isn't a stand alone wine, it needs to compliment something. The bottle was opened for about two hours before service last night, and the tannins were still noticeable. My suggestion would be to fill the glasses or decanter an hour or more before serving to take the edge off.
We really need to break into the whites we have before fall settles in.
