I am not really a wine connoisseur. If there is one thing I
noticed about Oklahoma, it was that the abundance of wineries across the state.
After my previous fiasco with the Canadian River Chocolate Merlot, I decided I
needed to get more familiar with my wine does and don’ts.
First thing to consider when trying out a wine is to
understand the pairings. I didn’t want to screw up twice in a row with wine so
after googling around, I found this great online resource that helps you match
food to wine or wine to food.
The website also offers some great idea for wine tasting and
additional information.
I made spaghetti with hamburger so I searched and found that
cabernet sauvignon works well with my meal. This can really make all the
difference. What I have come to find with wine, taste can be great with some
meal, while a wrong pair can make quite a mess. The Black Gold Reserve was
great because it has a sweeter taste compared to other dry red table wines.
The BGR is a pretty dry wine, meaning there is around 4
grams of sugar per liter of wine. Compare that to the Chocolate Merlot that
might have a g/l rating of 6.
The flavor is best described by the after taste. The black
cherry aromas leave my mouth wanting just one more sip. The wine also had
strong tannin characteristics that help to cleanse the palate.
The Black Gold Reserve Cabernet
Sauvignon is great with beef, but would also be a good choice with lamb or
blackened meats.
No comments:
Post a Comment