Cheesy Whine
Extreme and polar, both dry and full, deep and light. Overtones and undertones of cherry. Not much in the middle, in no way moderate, in no way weak.
Tannic and proper for any heavy dinner, just as any ruddy red wine ought to be. Taken with fried chicken and mozzarella.
Delightfully tender and rouge, dry as sand, mellow, and strong. Lightly dry, vivid and vibrant with a cherry follow. Well aged and thoroughly enjoyable. Quite tannin and balances with spice, oily nuts, and toufu. Taken with mozzarella snack sticks one day and peanuts the next. A second bottle with pepper smoked duck from Yilan, Taiwan. Always best on a full stomach.
Half dry and delightfully cherry. Enjoyed with muenster cheese. Would go great with a cheesed-up, meaty salad—even with grilled chicken breast or a 12 oz. medium-rare steak.
Light and neither oaky nor bodied… whatever that means. Strong as iron and friendly as flowers, yet dark and conversational.
I wouldn’t take it with beef, as it’s just neither dry nor tannic enough, though a little. I’d take it with lamb, poultry, cheese, or vegetables with some oil, like olive, butter, or coconut. Great with snacks, a 4 p.m. meal, dinner and a movie, or a night cap.
Taken with the usual roll of Monterey Jack, Swiss, Cheddar, Colby Jack, and the special occasion of a Star Trek TNG rerun.
Not so sure whether oaky or mapley, but full, half-dry, and half-tannic . Thick and deep, almost a cherry. Every bit as intoxicating as the cheese.
Plan on lamb or half a steak. Tasted with the whole roll of Swiss, medium cheddar, Monterey Jack, and Colby Jack, over a few pages of Pagan Christianity on the Kindle. Always take wine with your cheese.