It is technically impossible go wrong with this wine. Pinot Noir is a piece of art, always a little pricier, but it is worthy.
I had it for the first time, with a person very dear to me and the taste reminds me of the excitement and the beautiful evening. However, these nice memories do not hinder me of giving an objective review.
My dear friend Jessie, is an exclusive white wine lover, and she got this one for the Eurovision 2017 night. She had previously introduced us to the Obikwa Moscato, which is a very good one, but with a bottle as beautiful as this, the Chenin Blanc is impossible to ignore.
I remember when they first introduced this brand in Taiwan, the Kangaroo you see in the picture was everywhere and there was even a man in a kangaroo costume, as if wine was something meant to for children. After a while the fuzz went down and you could only find it in the supermarkets. I heard people talking about it, and I had always wanted to try it.
Now, here is the thing about Pinot Noir Gato Negro, it used to be my favorite. He introduced it to me, and we used to drink it on special occasions. I can assure you it matches perfectly the delicious parmesan mushroom and chicken pasta he used to cook for me. And sometimes with just a little chocolate it would be great. But that was then and my perception of wine has changed now.
Before I start I want to thank Grexxen and the Jessie, for getting me this piece of art for my birthday. Your friendship is the greatest gift.
In English, the Devil’s Cellar.
I first heard about this wine, when I was a child and saw and advertisement on TV. It told the story of the name was chosen. It had dark, mysterious effects and it was neatly narrated, to the point that I can still recall the voice and the story.
This was not specifically wine night, but it was “Black Mirror” night. We started this series while drinking Cuvée Pierre – Minerva. But it was not possible to finish all the seasons in one night. For installment 2, we were accompanied by Marquos du Village, a satisfying origin denomination.
Of dark color and deep smell. Very similar to a shiraz merlot, but fruitier. There isn’t too much to say, but that it was a good companion for the night as it was smooth and soothing.
Style: Light – Medium
The overall SunShower rating is
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Today it is Mother’s Day in my country and it had to be celebrated with a suitable wine. But which one would it be? As I was walking on Carrefour, I was encounter by a delicious luring Chilean Merlot. And as you know South American wines are my fascination. I was about to take it when I spotted this piece of art. The reason it called my attention was because of the nice design in the bottle. I took it and, oh surprise!, it was Spanish. Didn’t think about it too much and took it home.
I was about to open it, when I saw this other beautiful detail.
I pour it down and deep ruby came out. Where have I seen this color before??? Sauvignon!
Let me sip it!
Yes definitely Cabernet Sauvignon, but not alone!
What is that other flavour??? Is it merlot? Shiraz? No I cannot be Shiraz, this isn’t as sour. But it isn’t as soft as a Merlot. What is it? It is delicious. Like I could drink more of this.
I sat to write the blog and I finally realised this:
Something called “Tempranillo” blended with Cabernet Sauvignon. I was right!!!! It is somewhat satisfying as I just realized I am getting better at wine tasting. “Yeih!”
I turn it around and found the perfect description:
“…With blueberry and cassis aromas. In the mouth it is well-balanced with soft tannins, leaving to a long persistent finish.”
They have it in the sticker and it is sincerely accurate.
Now let me give you my own personal perspective, this wine is based on details. Everything about the bottle is about details, even the cork was delicately selected. The blueberries in the smell and the shiny deep blue of its color is not coincidence. I feel like the wine maker put a lot of dedication to produce this wine. If I had only read the sticker that says “Organically grown grapes and night harvested”, I would not have made it justice. It can be felt that it is a wine of details.
The overall SunShower rating is:
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Movie afternoon with Grexxen and SaltyAvocado went from great to amazing with the mind-blowing series “BlackMirror“. Even though this is not about the series, I seriously recommend it. It is full of unexpected twists and exploits different futuristic and technology situations. Some of them in the far future, and they might feel like impossible situations, but they leave you thinking when you realise that it might already be like that. Some other episodes present situations, somehow technology-related and that they could happen now or at any time. If I had to rate this series, I would say that the SunShower rating is
If you read PART I, then you already know that about three weeks ago I was in charge to get the wine that night and that I was lured by the Nederberg Collection. I got a Pinotage and the second one was a Chenin Blanc
I should have written about them right after drinking them for I have forgotten some of their features, however I have very clear the rating I want to give them.
RED WINE NIGHT! That’s what it was meant to be. Mainly because of two big reasons:
1. We have been having whites and recently roses
2. When I was in Dominican Republic, I brought back a curious magical bottle for Grexxen. It has roots and other twigs. The very first time, you are suppose to fill it with a red wine and leave it for 1 week, after that that you can fill it with any other types of alcohol and get shots every 3 days. We have to try it, right?
So, every now and then, amazing people from STUST in Tainan, get together in this fantastic place, better know as Family Mart. Here we share great time laughs, telling stories and enjoying each other company. Between the things that we share is food and drinks.
Yesterday Captain Karl and Sweet Kitty got this beguiling Red Wine. My reaction was ” Ooooh! An Origin Denomination!!! Those are the most captivating wines of all”. Origin Denomination Wines are all those that aren’t under any grape category, like Merlot, or Pinot Noir. Wine makers use different kind of grapes and sometimes different kind of process to make this wines and so the result is something very different and unique. For sure, there are some very good ones, and others not so much, but still, I find them very artistic.
We had just been delighted by sweet, young Berlinger and as our cups grew empty. We uncork this other beauty, or we though it was.
It was of a lighter, cutter pink and just by its smell we could sense that it was more mature kind of wine. There is no doubt it was intriguing.
I was honored to do the first sip. However as it touched my lips I could only devise the sourness and the alcohol. But I am not a Syrah-type fan, so I though I was just being too picky. After cheering, we all had faces as if we just did a big effort swallowing it. The alcohol taste was too dominant, and the sweetness and expected fruitiness taste were hindered by sour-bitterness.
This wine was a wolf, dress as a sheep!
We decided to not dismisses it at once and thought that perhaps if we chilled it a bit it would improve.
Ok, it wasn’t a wolf anymore, but perhaps a sly fox dress as rabbit.
So, I take my precious Frontera and offer a sip to a friend and he goes:
“Yeah! It’s ok.” – Okey? Just okey? It is great for me and why is he not enjoying it more???-
“But I would prefer it cold!” – He finishes saying.
Red ones are fine at room temperature, but why would white wines be just better if they are cold? Why?
Time for the chu chu twirling train of science. Let’s discover some wine chemistry.
Ok! So, wines are made from the fermentation of grapes and sometimes, of some other fruits and plants. In short words, if it is a RED one, the grapes are crushed with the skin, which provides the color and the tannin. And if it is a WHITE one, the juice is extracted from the fruits. For ROSE ones, the juice is allowed to stay with the crushed skins and it is removed afterwards.
Either the case, some bacteria are added at this point and after 1 or 2 weeks, the carbohydrates and some of the sugars are transformed into alcohol and acids.
Wonderful! Now we have our wine. It is delicious and a real piece of art. A few weeks later we want to share it with friends. But instead of a pleasant wine night, it turns into a disaster; the wine had changed color and it smells like rotten nuts and tastes like vinegar.
The wine did not fully become vinegar, as it did not contain the right type of bacteria for that. But what happened?
If you are wondering what is Oxidation , it is what happens when you leave an apple half bitten on your table. It turns brown
This is mostly the reason of the change of color into a darker brownish one, and it is also partially responsible for the smell.
Because there is enough oxygen, the bacteria in the wine proliferated and continued the fermentation process, releasing not only alcohol but molecular sulfur. Which is the main responsible for putrid odor.
How to controlling this problem?
YES! More sulfur! Not in the molecular style, but in its SO3– form
In case you want to know, here is the reaction:
No, it isn’t not harmful!
They are preservatives, used in many types of food. As the matter of fact, most the goods the consume contain more sulfides than wine.
Basically, sulfites join all the molecules that could oxidize, thus preventing oxidation. But there is one more thing, sulfites can cross the bacteria’s cell wall and damage it from inside.
This is how you prevent the wine going bad.
A little of history!
The romans discovered that they could burn sulfur candle in the wine barrels and thus and thus the fermentation odor cause by the bacteria was reduced. Sulfites have been used in wine ever since then.
How Sulfides do their job
Let’s not get into nerdy stuff, but it is important to mention that Sulfides will join all the available molecules that can oxidize. ALL OF THEM! Therefore, the sweeter the wine, the more sulfites it needs. I am looking at you Moscato!!! You sweet, delicious, heavenly thing!
Red wines are normally less sweet and because they have tanning, their own natural antioxidizing they have less sulfites than white ones.
Now, let’s go back to our original question.
Why white wines are better when cold?
As I mentioned sulfites will join all the available molecules that may oxidize. Let’s imagine sulfite as an annoying child that requires attention.
Wines have esters, phenols and aldehydes. These three guys give the wine its taste, the body, the consistency. These three are the main musicians of the orchestra.
And they will not perform well with a crying baby next to them.
Luckily, a child is not allowed to out when the weather is cold. The colder it gets, the less children are allowed to go out. So, when the wine is chilled, sulfites stay at home and the musicians are left alone to perform their best.
The alcohol is, of course, the director. If the musicians aren’t performing well, he will come out too strong and be all over the place. As a result you will end up with a disappointment and a possible headache.
The answer to our question
Because there are more sulfites in white wine, it will require a lower temperature (around 5-8°C) to control the bonding with other compounds. While reds are best at around 14-18°C. Not really at room temperature (usually 20° C), but a little colder.
Don’t worry! Lower temperatures will also stop bacteria proliferation and with the appropriate sealing, a cork or a screw cap, just a little oxygen will be in contact with the wine.
I think I will talk about wine sealing, next time.
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While my next post is ready, why don’t you go check some of my wines reviews.