Incredibly tart.
The first taste is a bolt of alum. My tasting buddie didn’t bat an eye with the first sip so I went back for more, figuring it might have hit my tongue wrong. Now, accustomed to the massive sour, my tongue started to pick out some good flavors — berries and rhubarb. But always with a very strong backbone of assertive acid.
After a day corked at room temperature and 3 days vaccuumed in the fridge I tasted again, figuring that would take the edge off anything. But aside from a few new oxidated flavors of port, nearly all of the original sourness is still there! Now the exprience is woody and spicy, with a predominant fresh red rasberry flavor (not sweetened rasberry jam). Alum is still very present.
A food pairing would probably help this wine. Something panfried, then deep-fried, cooled back down, and then prepared as a confit. $16.50 at the Wine House SF.
Superradiatingfieldmagnet 