Big A–ed Reds
92Y, October 24
Instructors: Martin Johnson (The Joy of Cheese), Michael Whidden (Regal Wines)
Carol Shelton “Wild Thing” Zinfandel 2016 (Mendocino County, California)
Spirited and zesty, satisfying deep body, with lively cherry and smoky cracked pepper flavors that frolic on the long finish toward well-groomed tannins.
Cheese: Beaufort D’Or (raw cow’s milk, France)
Rejadorada “Temple” Crianza Toro 2015 (La Mancha, Spain)
Deep aromas of rich, ripe black fruit well balanced with the aromas from the oak: vanilla, cinnamon and cassis. It is balanced and potent in the mouth, with nice, well-polished tannins.
Cheese: Manchego 1605 (raw sheep’s milk, La Mancha Spain)
Roucas Toumba “La Grande Terre” Vacqueyras 2017 (So. Rhône, France)
Violets intertwined with generous blackberry character and notes of black currants and black pepper. The wine finishes with lovely licorice florality and fine tannins.
Cheese: Blauschimmel (pasteurized cow’s milk, Germany)
Chateau Bouscasse Madiran 2014 (Gascony, France)
Harmony and power. A delicate yet intense riot of black fruits, cassis, cloves, cedar, lavender and exotic savory notes (think black sauce in Chinese food), held together by firm tannins and a velvety body, provide a real treat for the palate.
Cheese: Camembert di Bufala (pasteurized water buffalo milk, Piedmont, Italy)
Plani Arche Montefalco Sagrantino 2014 (Umbria, Italy)
Intense black and red fruit with brambley and herbaceous undertones. Supple, deep body with lively tannins and an extended finish.
Cheese: Brabender (pasteurized goat’s milk, Holland)
Next class: Bubbles Bubbles Bubbles December 5
Information: Martin at firstname.lastname@example.org
Adult Education at 92Y email@example.com