I'm back!! Happy New Year, everyone.
I didn't write any reviews in the second half of 2013. I was busy on my work and traveling. I apologize for that. Thank you for whoever still stays here with me. The first wine tasting of 2014 will start at the end of January. This year, I try to start a new section. It's about my everyday-wines; most likely, "different" type of wines, pairing, some more of my personal thoughts. Again, it's personal. Wine preferences are really subjective. welcome to give me feedback peacefully.
I usually drink unoaked white wines and oaked red wines, but these two wines are totally opposite from what I usually drink. Red wine is the typical Côtes du Rhône, Grenache and Syrah; white wine is the Gewürztraminer. It's an American wine.
The red wine is unoaked, and the freshness keep the aroma of the berries, both fruity and peppery(black pepper). It's not very good with my steak, but refreshed my palate from the grease of steak. The white wine is a muscat-like wine, very aromatic. Unlike common muscat, it's totally dry with 14.5% Alc. Creamy and buttery come after floral and fruity aroma.
Red wines, as long as they are not too bad, I like them anyways. However, this white wine, an American white wine, brought up a question. Why American white wines I've tasted more than 90% are oaked, even they are young and fresh? I asked this question, when I visited wineries in NAPA valley in 2013, . The answer are always the same; there is market for them. I'm not satisfied with that.
I've paid more attention in wine stores; not only looking for wines, but also listen to what other people are looking for. the key words I've heard most are "Bacon" and "Butter", no matter reds or whites. These are from barrels. Therefore I went home and cooked myself a Carbonara, an egg, cheese, bacon based pasta. Not Surprised, food and wine elevate each other to next level. Oak barrels enrich flavor of wines, but they sometimes overkill the characters of grapes. A good wine is about balanced.
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