This one is so
far out of my
“safe zone” that
the first sip has
me trying to steady
myself.

The bottle say 13%
ALC, but this hit
me like a port wine.

Maybe it’s the tannins.

There’s a strong
“aromatic” easily
picked up by the
nose and taste buds.

Fiery. This is
freaking fiery, but
not like hot pepper.

More like peppermint?

How bizarre.

I’m guessing big oak,
but I will investigate.

After regaining my
balance, I think I
taste something nutty.

Complexity comes to mind.

My description of
the tannins is
“plaited”.

This wine is a
gordita in pigtails.

OMG, there’s sludge
caked to the side of
the bottle up to the neck!!!

Did they use a
hydraulic press
on these grapes?

Sheesh.

Day Two…

I’m still two inches
off the bottom and
I’m picking up
“sludge flakes” in
my glass.

This wine is
outrageously FULL
of something.

Maybe the wine was
“pressed” in a
gas centrifuge,
filtered through
a colander, and
aged in six inch
thick oak thimbles.

How elegant!

Waiter: Which wine
would you like with
your five alarm
chili?
Diner: I’ll have the
one of those Spanish
golden triangle wines.
W: I’ll call
the hazmat team.
D: Don’t bother,
I’m from Barcelona.
W (aside): He can’t
spell either.

My mouth feels
like I ate a
rosemary bush.

I’ll have to stick
to rosés from this
area unless I can
find something just
a WEE BIT LIGHTER
IN STYLE.

I thought the 13%
ALC would buy me
something, but I guess
not, unless it is
was just less ripe
grapes.

Since I don’t routinely
eat wild boar on the
hoof, I can’t imagine
what food would pair
well with this one.

Propane Plumpers?

Flambo Fillets?

C4 Seafood?

Red Beans and Ricin?

Finally, there was
something “volatile”
about this wine that
I was not able
to put my finger on.

Hang in there.