At first taste, I wasn't sure to make
out being that I had just had a snack that had hot sauce on
it, but lo and behold, the wine itself has a spicyness that
reminds me of peppercorn.
Creamy and smooth, the former being an
attribute that I hate initially in a wine (the creaminess
seems to subside in most wines after breathing thoroughly
for a day or more to an acceptable level), I took some time
to try to actually pick out distinct flavors in this
offering... but I could never get past the pepper.
Oak aged [which gives it that asset],
this wine is produced using a fusion of French and
Australian techniques, and features melon and peach
traits. It's something that should definitely accompany a
dish with some zest to it, if not to spice up something
otherwise bland.
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