Casillero del Diablo Cabernet Sauvignon: Chile 2018
Mid tannin leaning past effervescence. Sweeter than oaky, calmly clad in both. In a word: sparkle. Taken with spicy soy sauce rosemary steak, avocado, and cheddar. The steak went down mixed as appreciated from a cabernet sauvignon. The cheddar was richly cloaked enough to bring out its toasted best. But oh! This delight made the avocado taste ten times greener! What miracle hath Chile wrought?
Yellow TailⓇ Cabernet Sauvignon
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.