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+--- Thread: 2002 Castle Rock Merlot (/thread-15994.html)
- lcwatewine - 03-21-2006
OK, so I ended up having a glass of this at lunch today. I was very impressed. I'm a novice at wine and not sure what to compare it too so I'll start with the Fleurie I had yesterday. Hopefully I will do this delicious wine justice. The merlot was by far my favorite. It was much brighter, and I actually think I detected cherry and vanilla smells in it. If tannins are what make your mouth pucker and feel sort of "scratchy" and dry then they were much more mellow than the Beaujolais but definitely noticeable, but in a good way. It had more substance and felt thicker in my mouth than the B but it was smoother somehow. It had a very fruity taste which I liked and haven't experienced in any other wines before. I'm not sure how to identify what the oak tastes is as I haven't exactly been able not narrow that one down yet but overall I have to say this wine was one of my favorites. Overall it was juicy, fruity, smooth, thick, very delicious, and smelled wonderful. Keep in mind that I'm new to the world of wine but for less than $10 it was a fabulous wine. If any of you have had this wine I'd be curious to see what you tasted and smelt in it to compare to my own experience.
- Innkeeper - 03-21-2006
Was the other fruit, besides cherries, plums by any chance? The vanilla comes from oak. The tannins you describe we sometimes call "chewy." Glad you liked it.
- lcwatewine - 03-21-2006
So I smelled oak then! Cool [img]http://www.wines.com/ubb2/biggrin.gif[/img] ! I remember cherries for sure but can't remember plums at the time but I plan on having another glass tonight so I'll let you know.
One other thing, I found that after I swirled if I waited a little bit I could smell more of the wine rather than just the alcohol. I watched the "tears" (the clear residue that clings to the side of the glass, right?) and waited for them to subside a bit before I smelled the wine. Is this common practice or are you supposed to sniff immediately after swirling?
- WileECoyote - 03-21-2006
Great post. Thanks for the great notes! [img]http://www.wines.com/ubb2/smile.gif[/img] The tears you refer to are commonly known as legs. Usually I swirl then smell. I am novice also, so welcome to the new adventure. I am sure there is a great explanation about how and why the swirl works, but I will leave it to the more experianced guys and gals here.
- lcwatewine - 03-22-2006
The second glass I had was different from the first. I noticed a very different smell to the wine. I can't quite put my finger on it but it was sort of chemically but not in an offensive way. Whatever it was it was very noticable this time but not when I first opened the bottle several hours earlier. I tried to detect plum but realized that it's been awhile since I've had a plum and am not really sure what it smells like. It was good but not as juicy as the first time. I wish I could put my finger on what that smell was. maybe it was an oaky smell. I have the 1/2 bottle in the fridge with one of those wine savers rubber stoppers on it. I'll try it tonight with dinner and see what happens.
- AzWino - 03-22-2006
Ic,
Welcome to the board! One thing you mentioned really stuck out to me. That was refrigerating the merlot.
Merlots and red wines in general are better at at what they say is room temp, being between 62 to 65 degrees F. So a good rule of thumb is to take it out of the fridge and let stand for 20 minutes and let it warm up to room temp.
Hope you enjoy it again as much as you did the first time.
Good Luck, Good Drinking and Cheers!
AzWino
- robr - 03-22-2006
62* to 65* is good, but actually I like it closer to 70*. Maybe that's because I live in Florida. It seems to bring even more of the flavors out.
Of course, this only applies to reds. Whites should always be cold, about 50* - 55*.
- Kcwhippet - 03-22-2006
You have to watch out with that, Bern. One thing that happens as wines get warmer is that the alcohol volatilizes more quickly and can tend to overpower the nose and the taste.
- lcwatewine - 03-23-2006
I only put in the fridge to store an open bottle. I let it warm up before I drink it. Not exactly sure of the temp but a little below room temp. Plus I keep my house around 65 or so this time of year. I found that I prefer red wine this way as I can taste the flavors better when it's slightly chilled. I had a third glass of this last night with dinner and it was delicious, more like the first glass although that distinctive smell was still there. It's driving me nuts trying to figure out what it is. I'm guessing its some sort of oak smell as it has a hint of caramel and vanilla but something a little more chemically also. You guys are probably laughing at me obsessing over a $9.99 bottle of wine [img]http://www.wines.com/ubb2/biggrin.gif[/img] ! It's just that I'm finally beginning to pick up some distinct scents and I want to try to decipher what they are. You guys (and gals) have been a great help to me. Thanks.
- Innkeeper - 03-23-2006
Nothing wrong with a ten buck wine. Drink them all the time except for special times.