CABERNET SAUVIGNON – MONTES LA FINCA COLCHAGUA 2018
$17.99
UPC: 00628451651208
14% alcohol
We’ve been to this Vineyard before on the Goddess’ recommendation (Pinot Noir), so thought we’d return totry the Cabernet Sauvignon. Glad we did.
Works really well with pork chops, pasta or braised meats.
This one is nicely balanced for acidity and is medium bodied with a nice smooth finish
.
There’ll be another visit to try others from this Colchagua Valley collective.
Frank even put on is Class winning Chilean Marathon T Shirt to celebrate the two wines that son Kevin had brought back from Chile for our sipping pleasure.
Joan crafted a wonderful lunch in the gardens of Towler-henge.
Poor Kevin only got a glass as he was late getting home from his physio treatment. And unfortunately, the Goddess of Wine couldn’t join us. So that left Frank and I to take up the torch and drink their share.
Down to what’s really important: Two Carmeneres from Kevin’s favourite vineyards discovered during his years in Chile.
B and Frank tended to prefer the slightly peppery 2017 Alto Tierruca Grand Reserve to the Casas del Bosque Reserve. I liked the longer finish of the year younger Casa del Bosque. I suspect that the vines of the Alto Tierruca are older and from a higher elevation than the Casa del Bosque. Don’t get me wrong – both were very enjoyable and we’re trying to figure out how we can get a steady supply here and on the Goddess’ approved list.
Casa del Bosque grows cool climate varietals. In 2013 and 2014, the prestigious International Wine & Spirits Competition (IWSC) chose the winery as the “Chilean Wine Producer of the Year”.
The pricing would be mid-teens in Chile, where wines tend to be a lot less expensive than here.
not doing anything, so here’s your chance to really redeem yourself. [I’m taking to the wine, not poking at you]
First time in months, there have been mussels in the store, so they got scooped up.
Quick sauté of onion, leek, garlic and red pepper — in butter of course. Half a cup of home made veggie stock brought to a simmer, and in go the mussels.
Yes, there’s Olive bread to go with it …
Salada is spinach, orange and date.
Now .. are you up for this? (talkin to the wine again)
You sorta did. Mellow intro and Nice peppery finish. But. The Wine Goddess will have many other adventures for us to consider before I’d come back to you again for awhile.
BC Liquor Code: 179937
$16.99 Montes Limited Edition Pinot Noir
Chile’s Aconcagua Valley on the coast is ideal to grow Pinot.
At first sniff, I went and added more lemon juice to the Tzatziki.
At first sample, more cumin and a touch of tarragon went into the kefta mix.
This has been the toughest to evaluate. It has left me confused – [hold thy tongue!]
It’s not Aussie Style Pinot and definitely not BC Style. Just Different.
On its own, I can’t recommend it for just sipping. It was light and enjoyable but doesn’t make it into the outstanding bracket.
By the time it got to be with food, it seemed to wake up and went quite well with dinner, and I did snitch a little extra.
The Tree House pairing tonight was Middle East Street Market style food. Build your own. Lamb kebabs (baked), thin pita, with tzatziki and veggies and tabouli made with fresh local ingredients.
‘ert was cloved apricots over ice cream
This is the end of the FIRST mystery Case. There will be another!
Know anyone name Gloria?
https://www.youtube.com/watch?v=cvgd-xjR9LQ
If I turn it up loud enough, maybe she’ll come aknockin’ and bring some wine
Pinot is a relatively easy grape to pick – as opposed to the smaller Gewurtztraminer. I know. I’ve picked both at Symphony Vineyard.
Code: 234901
$13.99 – a saving of $2 off the regular price.
Had a quick sample before prepping dinner to decide on how I was going to do the tenderloin. Decided on grilled rings.
Chile does lovely Pinot Noirs and this is no exception. Casablanca Valley is where this one hails from. Fabulous value for the money.
This pinot is light in colour – almost a pale purple. I opened the bottle about an hour and a half before starting dinner – had a sip then. Flavours expanded considerably by the time we sat down to eat.
Don’t walk by this one because of the goofy label.
grilled red onion and mushrooms with the pork tendeloin; mashed yam, and pea pods.
