Raven Wood Merlot

Ravens Wood
Variety: Merlot
Region: California
Country: USA
Year: Unknown
Price: 11.00

This rich liquid was described as spicey and smooth with hints of bright black fruit. The description sounded vague, and it tasted even vaguer. It certainly was not sweet at all and had a strong taste of alcohol. The black fruit may have been a glimpse into the palettes world of blackberry tartness, I'm too novice to be sure. In comparison to the Two Vines merlot, it was inferior.. and that's really saying something.

Two Vines Merlot

Two Vines
Variety: Merlot
Region: Washington State
Country: USA
Year: 2009
Price: 10.00

Claiming “aromas of cola, cream soda and caramel” that later fade into vanilla and strawberry, this wine boasts to be complex without being complicated. I say, what the hell?

  

This wine is was extremely mild, although I'm sick of hearing that a wine is mild. What does mild mean? I am reminded of the color beige, old people sleeping, or mild hot sauce (kind of contradictory, don't you think?). To me, mild means that the wine doesn’t taste like alcohol poisoning from nail polish remover, nor do pungent fumes make the eyes tear. Mild wines walk the middle path.

As for those hints of caramel, cream soda and strawberry jam that the wine claimed, I’m not so sure. It certainly isn’t a sweet wine, but neither is it a tart. The two friends that tried the wine with me agreed (although that’s not saying much..) that it seems like the wine doesn’t have much personality. It therefore falls into the genre of popular. Like pop music. With bland flavor, and nothing bold, it can appease all. This one was all about the label.

I did sample this merlot with some extra sharp cheddar. The cheese made the wine taste better, while the wine made the cheese taste worse.

Verdict: It isn't poison, but it also isn't worth dollars... or euros.

Wine World

Wine, wine, wine! My interest in wine has grown as I have gotten older. It was never something offered to me by family but came out of the woodwork as I became interested in food and the "foodie" way off life. During my sophomore year of college, I joined an organization at Virginia Tech called the Sustainable Food Corps. It was the first time I was ever exposed to the notion that food could be an experience, that different tastes, textures and environments could influence mood, health and perception. I remember going over to a club potluck, where not only were there a variety of home-cooked meals that didn't resemble the ever-familiar look and smell of ramen noodles, but everyone was casually sipping wine! Drinking could actually be an activity for responsible and tasteful people?! What a revelation!

I can't say that I immediately converted eating into a cultural experience, however. It was until the anniversary of my 21st year when it clicked. A casually beer with lunch? A wine paired with dinner? The idea that one food could compliment the other and actually make it taste better? And most of all, the true realization that I can drink and eat whatever I want, whenever I want and I get to choose how I feel about it. It was then that I began to experiment with different wines, specifically the reds which I was less familiar. I have found, however, that no matter the number of wines I taste, I forget them almost instantaneously! And that's where this blog comes into play.

I would like to record all the wines that I try from this point into the ever-expanding future to create a visual and written representation of the best, and surely worst, wines available (on a college budget). I've started this week of the right way, tasting 2 different Merlots, a red blend and a Vinho Verde. Although I am paying close attention to the specific flavors of each liquid, I cannot wait to learn more about the regions they come from and the history of wine. It just sounds so damn romantic.

Further, this blog will be a practice run for a more serious blog that I have been planning for some time now. It will focus on cheese, wine, and because I really am a sentimental, love.