You’re never gonna find a better wine for under $10.00, this wine is an amazing value.
It comes on like an unassuming family car with a monster V8 hidden under the hood. The deep plum purple color is your first hint that something unusual is happening inside this ordinary looking bottle of budget wine.
Crack the throttle and this hotrod ROARS to life, like a supercharged fruit bomb it lights up your palate with big juicy blueberry fruit. Effervescent acidity and a little bit of white pepper show themselves as this beast hits it’s stride mid palate and storms toward the finish where gentle tannins and mineral flavors pull the chute and coast into victory lane.
It’s aged demi-muid, which means it’s done in a larger wooden barrel, the greater wine to surface area ratio tones down the effects of the wood on the wine and allows slower maturation. This results in a consistently yummy bottle of rotten grape juice.
Take this wine out for a drive and put some overpriced wines in their place.
I love everything about this wine from it’s convenient screw top closure, to it’s rectangular bottle that nestles comfortably in a coat pocket and won’t roll away from you in a fit of pique the way the second or third conventional bottle might.
This wine deserves your full attention, start by observing the amazing color, the wine makers of Provence could never dream of matching it’s bright pinkness. This wine positively glows (especially under a black light). Then, take a moment to appreciate the opalescent clarity (give it a moment for the sediments to settle).
Next, take a deep breath and savor the glorious assault on your olfactory system. This wine brings a powerful current of melon scents. You can certainly tell why they named it “Electric Melon”. Hang in there past the initial melon blast and suck in an undercurrent of nuttiness, not unlike a Rhone Rose or a plastic jug left in the sun.
Normally I caution people against serving a wine too cold, many people take the suggestion “serve chilled” to mean ice cold that numbs the wine into near tastelessness. But, this wine seems to lose NOTHING in the chill, I did a direct comparison with this wine and even with my, dare I say, “experienced” palate I couldn’t perceive a bit of difference between refrigerator cold and out of the pocket room temp. A real testament to the wine maker’s skill and dedication I’d say!
The drinking experience redefines structure in a wine. Full bodied and distinctly off-dry this wine remains undiminished from start to finish. A singular experience with none of the pedestrian vinousness of most wines. The finish is reminiscent of a Hallows Eve treat (Laughy Taffy) and sure to evoke pleasurable memories. The pleasant heat from the alcohol(this is a fortified wine) roars down the throat like Promethean fire, illuminating the dark places inside.
Escargot in garlic butter
Baked beans warmed over Sterno
Bought this wine for less than 10 bucks at Cost Plus. I am pleasantly surprised, much like the name implies this is a wine to serve with food. It’s simple fruit forward style and pleasing acidity will pair with anything you just want a “Red” wine for, a true steak to pizza red. But, this wine goes a little deeper than that, like a particularly promiscuous member of whatever gender you like to sex, this wine wants to get intimate with your mouth. And it’s willing to go the extra mile to get there.
Right up front, the nose greets you like a Barry White tune, all dark chocolate and ripe berries, with an earthy musk that aches of bad decisions gone right.
First impression on the palate is like a Jolly Rancher candy, bright fruits and lively acidity get you interested. This wine doesn’t need a second chance to make a first impression. It’s charms are on display like it’s wearing tight linen pants.
The initial sex appeal is just the beginning. I told you this wine was willing to go the extra mile. The mid palate on this tramp is dense and concentrated, it’s like reading poetry naked, if that poem consisted of jammy plum flavors and voluptuous tannins…just enough to fill out its jeans and no muffin top.
The finish leaves you wistful, but not disappointed. You’ll be aware of it on the pillow of your palate long after it’s made you coffee, breakfast and called a cab.
Pasta with Red Sauce