Thursday, August 26, 2010

Redtail and Ribs


I recently served Whitecliff Vineyards Redtail wine with a burger and rib dinner I cooked.  I am the first to admit I am not a red hybrid grape fan and this wine is a blend of  DeChaunac, Noriet, Frontenac and Merlot and is a Hudson Heritage Red. It went very well with the ribs and burgers. 


On the nose came strong aromas of blackberry and earth with a hint of smokiness in the background.  On the palate it was bery smooth.  Lots of black fruit and blackberries.  There was a hint of sweetness in the wine, which leads me to believe there is a bit of residual sugar, but not to much to make a sweet wine. On the finish I found it a little musty but lingering with blackberries.



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