It's winter, and as that I have been trying to try more
red wines lately. The key thing that I am seeing with a lot
of more interesting reds, regardless of the price is that
you have to adequately let them breathe, and that means
decanting them for at least thirty minutes to an hour. And
in this case, this started as a wine that I hated, but
forced myself to try different ways.
I can't tell you what's in this wine because no matter
where I search, I don't get a good answer; I am thinking
that the prime grape is Monastrell. This is an extremely
dry wine, heavy with tannins, but on the flip side, there is
a spicyness combined with the taste of currants. The spice
being more indicative of nutmeg and ground sage.
This wine is for dry wine lovers only.