A blend of Touriga Nacional and Touriga Francesa. Dark purple (uh, like a young Port). Aromas of plum, prunes, stewed cherries, raisins, blackberry jam, sweet spice (cinnamon, clove), vanilla, and dark chocolate. Some heat on the nose. In the mouth, it's prune, stewed cherries, raisins, and wood. Yes, wood. (Aged in American, French, and Eastern European oak...so they could be over the top.) Full-bodied. Moderate length. Aggressive acidity and grainy tannins that linger longer than the fruit. But it's the woody taste that stays through to the finish.
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That sounds interesting. Would it be a good wine to have with a last course cheese plate?
ReplyDeleteWell, the woody taste is a flaw so I'd pass on this wine with cheese...or anything else.
ReplyDeleteBut try a young Douro wine (like this one that's a blend of the same grape varieties used in Port) with a strong blue cheese, like Stilton or Highland Blue from Back Forty Artisan Cheese.