Week 6 Wine Tasting #1: Fairbanks Cellar California Sherry

                                                      

Name: Fairbanks Cellars California Sherry

Variety: 100% Sherry, either from Palomino or Pedro Ximenez 

Region: McFarland and San Martin, California

Country: USA

Year: 2021

Price: $7.00

Winery Review: Balance dry and moderately sweet. Notes of nutty, buttery, and honey flavors. More of a cooking wine than drinking wine.

Wine Folly: From page 170 of Wine Folly, a dry style of Sherry, such as an Amontillado, is slightly bolder and has a nutty style. This is definitely what I got from this tasting. Sweet styles give off caramel flavors and smells which is also what I got off of this Sherry.

Personal Review: The first thing I noticed was that the wine looked like whisky when I poured it in the glass. It has that same light brownish color. It also had huge notes of caramel/butterscotch when I smelled it. I don’t know if I really liked this one. It started off sweet and then became kind of sour, but the aftertaste gave me a hint of some sort of nut. Almost like a peanut. I did not end up having this with food.






Comments

Post a Comment

Popular posts from this blog

Week 11 Wine Tasting #1: Korbel California Champagne

Image
Name: Korbel California Champagne Variety: Blanc de Noirs Region: California Country:  USA Year: Not sure, didn't see it on the bottle Price: $14.95 Winery Review: "Boldly perfumed aromas of raspberry and spicy nuts lead to easy going flavors of pear, pineapple, and anise." Wine Folly: In Wine Folly , it states that champagne often caries a taste of "Golden Raisin". Personal Review: I enjoyed this champagne very much. Pear was very evident in the taste, and the sparkle of the champagne was a special little gift. It did kind of sit heavy on my stomach at the end, but I enjoyed it too much to have that ruin it for me.
Read more

Wine and Cheese Pairing #2

Image
Bay Ridge Pinot Grigio Colombard: Provolone: I don’t think this paired well with the Pinot Grigio. Since the Pinot Grigio was so bitter, the provolone actually canceled that out a little bit, but kind of made the wine taste watered down. Even though Pinot Grigios pair well with Nutty, Hard cheeses (Page 60 Wine Folly ), I still didn’t enjoy it very well. Fontina: I didn’t really like this pairing either. The fontina was very strong so it overpowered most of the Pinot Grigio, which was a good thing because it masked the bitterness. But, the mixture of both these cheeses made a sour taste. I think both the strength of the cheese and the bitterness of the Pinot Grigio made for a bad combination. Asiago: This cheese was kind of weak compared to the other ones, but I liked the pairing. I could still taste the bitterness of the wine, but the cheese had a good enough flavor to make a balance between the two. Because asiago is pungent, it goes with sweeter wines like Pinot Grigio. This is w
Read more