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2nd
Wednesdays at
The Wine Market
Tasting
Archive
January
14, 2008
"Fireplace Wines"
2005 Château
de Lascaux Rouge $13
Potent aroma of black cherry, plum, spice and tobacco.
Rich and persistent on the palate. It seems to stain
the taste buds with its dense layer of ripe fruit. The
chalky soil (lascaux) is the source of its freshness
and finesse.
2006 Château St. Martin
de la Garrigue Tradition $10
This Languedoc cuvée is made, as you might expect,
from the traditional grape varieties of southern France:
Grenache, Syrah, and Carignan. All the spicy red fruit
and garrigue of the south with no harsh tannins, no
high alcohol and no over-ripe fruit or oak--bravo!
2006 Grange des Rouquette GSM
$10
50% Syrah, 40% Grenache, 10% Mourvèdre. The three
varietals are harvested separately, allowing each to
attain maximum ripeness. Most of the wine is fermented
in stainless steel tanks, with a small amount of the
old-vine Syrah vinified in barrel. The beautiful, sweet
red fruit in the nose is round and soft on the palate.
2004 Silks Zinfandel Dry Creek
$10
Raspberry and blueberry fruit bursting onto the palate
followed by flavors of anise and white pepper, robust
but smooth finish.
2003 Players Cellars Cabernet
$10
Beautiful berry and cherry fruit are complimented by
eucalyptus, spice and sweet oak nuances with smoky overtones.
Medium in body, the texture is rich with nice balance
and a lasting finish.
04 Silks Syrah
Monterey $10
Full bodied with flavors of blackberry and cherry up
front and hints of vanilla, all spice and chocolate
on the finish.
Cheese
Doux de Montagne
$13.45/lb
A semi-soft cheese made from cow's milk - a rare thing,
since most cheeses from Pyrenees are made from goat's
milk. This mountain cheese is ripened for 6 months,
in the age-old tradition of the Monts du Velay region
of France.
Vella Dry Jack $12.99/lb
Dry Jack is made from the pasteurized milk of grass-fed
cows and aged 7-10 months to develop its flavor. The
resulting cheese is hard, pale yellow in color, intensely
flavored and similar in texture to Parmesan. The Vellas
coat the rind of their Dry Jack with a mixture of cocoa,
pepper and soybean oil. The coating serves two purposes:
it keeps the cheese from cracking as it loses moisture
and shrinks in size during the aging process and it
imparts a unique spiciness to the cheese.
Carr Valley Chipotle Cheddar
$11.99/lb
This white cheddar has cranberries and chipolte peppers
for added flavor. It has the taste of the best Texas
barbecue sauce and the heat comes on after the flavor
of the cheese and has a very warm finish.
Gorgonzola Piccante $12.99/lb
A formidable cow's milk blue cheese from the region
north of Milan, is Italy's answer to Roquefort. Its
rough, reddish rind protects a tender, light yellow,
blue-flecked paste that is firm, moist, and buttery.
The flavor is sharp and sweet. Pair Gorgonzola Piccante
with a sweet Italian desert wine. Spicy and earthy,
Piccante is the more aggressive and sharp of the two
Gorgonzolas.
Rogue Creamery
Smokey Blue $18.99/lb
A cold smoked, cow's milk blue veined cheese. Smoked
over hazelnut shells from the Pacific Northwest. The
result is a balance of sweet caramel and hazelnut flavors
that magically contrast the sharpness of the blue cheese.
Crumble on top of a grilled burger or simply layer slices
on rustic white bread. Pairs well with red Zinfandel.
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Wine Market . 1200 Bardstown Road . 502 451-7446
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