The marketing and the bottling are great, super slick, fun and a conversation starter - second only to Fat Bastard Wine IMHO. The details are so professional - from the devil emblem on the bottle to the super fancy website. All those bells and whistles, and the pour was a heavy Cabernet from Chile that had a seriously sour finish. The body of a good Cabernet was there, it had depth and a dried fruit aroma, but the finish was sour, like biting into a not quite ripe grape. We couldn't even think of a way to "fix" this wine. It was relegated to the vinegar barrel in the basement. I was seduced by the devil on the package and the flames in the flash video and I was disappointed. Read into that what you will, but I had high hopes - hey it may make some really good vinegar - it was well on its way.If they had taken just a fraction of their marketing budget and put it into better grapes, I think that they could have hit this wine out of the park (it is Spring, and I am hauling out the baseball metaphors).
Dinner was good. We had fun cooking it. Pan roasted new potatoes, sauteed kale and Beef Brisket Braised with Onions From Essentials of Classic Italian Cooking
by Marcella Hazan (I LOVE that Marcella comments on the recipe in the post that I linked to above).Here is our dinner as it sat on the stove waiting to be plated....
No comments:
Post a Comment