Glenora Wine Cellars - (August 2016) We were there at a busy time and were lead to our tasting table; we could select six wines from a vast list.
I decided to try the pinot blanc since I had not heard of it before. The first was a blend of
stainless steel aged and barrel‐aged. There was a taste to it that I could not determine, but after
tasting the stainless steel by itself, the stainless steel was better without the oak aging. The stainless
steel had a hint of pear and a crisp finish. It may have also been that I was able to taste it with a
smoked cheese. I would compare the finish to something I have had with a dry Riesling. Since I had the merlot at Versiaon's, I had the Meritage, a blend of cabernet sauvignon, cabernet franc and merlot. The blend was better than the merlot by itself; the tannic structure was balanced by the dry palate and spicy aromas and finish. There were two cabernet francs to choose from and since one was without oak, I decided to try both of them. The oaked cabernet franc was flavorful with its peppery notes, but it was unoaked version that brought out the natural flavors of the grape and wine. My last tasting was the Black Diamond Express, a blend of cabernet franc, noiret, merlot and baco noir. This blend was much better in flavor and tannic structure.
My wife's tastings consisted of the Willow White, a while blend, the Bobsled Red, a sweet like jam wine with peppery notes, which she was able to taste with a smoked cheese. The Audacious Apple, with its blend of apples, was pleasing to the palate. She also had the select harvest Riesling, Jammin Red, a strawberry wine, and the Glenora port, which was overpowered with brandy.
While we were doing our tasting, we were able to sample some small bites of other various cheeses, but I did not write them down in the tasting notes. The only thing that comes to mind was the one
cheese had too much garlic and took away from the flavor of the wine.
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