Cheesy Whine
Rudy and richly royal with one thought and a half of zinfandel. Not as cherry as her friends; she’s from the lane laced with cranberry for the bees. Oakily moist, leaving a dry tongue with wet cheeks. Yet, not to be found is evidence of tannin. Taken with spicy, Aussie beef prepped medium after a bath in Tabasco soy. Still, the almost Cajun beef cries up from the bowels for evermore to help digest.
The best of medicine delish! Oaky on the tongue front, richly wet at the mouth back. Not so tannic as it is an oasis that comes with its own desert for dessert. Happy as cherries, tasteful and concentrated in flavor. This has all the things we secretly love about cough syrup, but don’t tell on the bottle.
Taken with medium steak, brie, and omelette a la kimchi. Who thought wine suited a late night breakfast. But, the brie—together with this red in your maw and you’ll forget which is which. Even if you could remember, you’d never never want to.
Royally bold in a deep confidence, it doesn’t pose. Nothing pungent about it nor any need for attention. Light as feathers, but an impression of weight so grand it begs question of legend and origin. Medium tannin and unusually filling, though it needs a steak cheese melt, and don’t hold the mustard.
Light and plump with deep purple afterthoughts of our liquid yesterdays at a rouge angle. Deliciously taken with peppered, garlic and ginger -fried Australian beef under Colby Jack with a side of kimchi.
Painfully inviting and stinging. A spicy vibrance from Down Under, it stings the tongue and refuses to be ignored. Taken with steak, colby jack, kimchi, and eggs—and that still wasn’t enough for it to eat right through.