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#TWSTaste thread: Members’ Favourites, 13th September

twstaste

#221

I thought cherry with a touch of pear drops.


#222

It could well be, you get that in this wine, which is a single varietal Mourvedre… and is probably as good as a sub £6 wine gets… sorry for the off topic.


#223

Good point, judging on its own but not sure if the food would compliment it or if it would compliment the food…


#224

We’ve got a little over 10 minutes left! :smiley:

Anyone got any more great food matches on the red? Any final thoughts? Then in about five minutes we’ll have a vote on our wine of the night and announce the next tasting!


#225

Mrs CC: good with nice sharp strong Welsh cheddar.


#226

Agree completely


#227

With a dollop of Shiraz @szaki1974


#228

Mm definitely a sort a proper old school sweetie flavour, also a bit Wine Gum-y?


#229

@David_B Just been an raided the fridge for some Brie. You are right it makes the wine better.


#230

The French Beef Daube goes very well. The recipe we used had a whole bottle of red in already!


#231

It’s a good wine for the £ (and I agree with @szaki1974 about the Society’s Southern Spanish Red!) - can see why it’s a bestseller. I believe the Cinsault comes from older vines, which gives it a bit more intensity than it might have otherwise. Must confess though that I prefer the Fistful of Schist Chenin Blanc


#232

We have brie in the fridge! Thanks for the reminder… I’ll go fetch some!


#233

Thank you, Mrs CC! I had a little cheddar on the table for sprinkling on the ragu. This goes much better with the cheese than it did with the pasta.


#234

Yeah not that unusual I don’t think :slightly_smiling_face:


#235

The ‘Fistful’ works well with cheese - ripe brie, a mature Scottish cheddar, Shropshire blue. Without food, not so interesting . . . .


#236

I was just thinking this would go well with some hard French cheeses: Comte, Abondance and Beaufort. Sadly I have none at the moment!


#237

Did we reach a view on oak treatment? There are hints of flavours I’d associate with oak but no discernible oak tannins in the mouth — sometimes ripe fruit can give the impression of oak (a sort of rich, baked fruit) but that wouldn’t explain the tobacco-type flavours people are picking up on. Maybe it is a bit of staving as @Ludlow_Steve suggests!


#238

Rhubarb & custards??


#239

Right, off to prepare a cheeseboard!


#240

I’ve been scrabbling around for some tech info and am pretty sure this is unoaked!