BakeSpace.com Member Forums

Babette · Posted: Sat Nov 08, 2008 4:52 pm Post subject:

Bob.. have I told you lately how similar your cat BOB is to my FLUFFY? Maine Coon? Is he Annoying? Talkative? A real baby and has to follow you every where you go? If so... we have the same cat. HAHHH

ImStuffed · Posted: Sat Nov 08, 2008 4:53 pm Post subject:

Sounds like my husband....HAHAHAHA j/k (kinda)
_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

Name: Conquista
De Argentina
Price: 8.99
Year: 2006

Short intro from the wine maker about the wine:
Conquista (Conquest) is almost a synonym of Argentina: the Spaniards, as early as the 16th century followed by the Jesuits and more recently European immigrants notably Italians, were all fascinated by the beauty and richness of this wine. Situated at the foothills of the Andes and fed by the purest water from melted snow, the vineyards produce grapes of outstanding quality. Made to enjoy, this wine with spiced red plum flavours combined with this silky texture should Conquista you at any time of the day.

Review:
I had mine at room temperature, as I do with most of the reds I drink. Although it was young and didn’t need to be decanted, well, I just had to try out my new bar wares Wink

(sexy decanter ain’t it?)

The nose was lively and fruity and I could denote a hint of spice but mostly, berries (not plum as the label suggested). At first sip, I could taste berries but couldn’t quite pick out anything specific. (uhm, that would be my unrefined, or what I call, virgin palate) I did notice the slight metallic finish, as Bob and Danielle mentioned.

From the website: “Malbec: Layers of blackberries and blueberries, hints of mocha and spice, full bodied wine with good acidity.”….

huh, go figure, berries. Guess I should have checked the website first for a little guidance on what to look for.

With that being said, although I enjoyed the flavors very much, it was too dry for my taste. (I’m trying, really I am) I have to admit though, it was the very first dry red that I’ve came close to liking, it was just that flavorful. After the first glass, I made a simple syrup and sweetened it up just a tad which made it much more enjoyable for me. (careful, it only took a little)

Would you buy again?: Yes, I'd like to try another (and will probably do so this month) Even if I find it too dry, I will definitely have a bottle on hand for guests.

Wine Pairing Ideas/Recipes:
So I tried it with some smoked Gouda, it really opened up and “danced” on my tongue, with no hint of the metallic finish as before. Next, I tried it with some Italian garlic bread, and it was even more wonderful, the garlic seemed to bring out the spice more. I can see now why Shane had recommended a spicy tomato based dish. I could also see it standing up to a smoked bbq pork or beef.

From the website: “Malbec: Pairs well with rich and hearty foods, roasted meats and vegetables, grilled foods, stew and mature cheeses.”

oh dang, sorry so long, perhaps I'm a bit over excited about the virtual tasting thing Embarassed

BobtheDude · Posted: Sat Nov 08, 2008 5:03 pm Post subject:

BobtheDude · Posted: Sat Nov 08, 2008 5:08 pm Post subject:

That's a great picture DD! What are you using as a background? I do like that decanter. Yeah, mine was quite dry too, I forgot to mention it.
_________________
Cooking Stuff

ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

ImStuffed · Posted: Sat Nov 08, 2008 5:12 pm Post subject:

I'm very impressed DD. Question.....what is the nose? How can you tell if a wine is dry? and whats the opposite of dry called?
_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

ImStuffed · Posted: Sat Nov 08, 2008 5:23 pm Post subject:

ok...cool. thanks. I didn't notice the bottle I have as being overly dry but it wasn't what I'd think of as sweet either. and i didn't stick my nose in my glass so I have no idea what kind of bouquet it has
_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

So now you know for next time!!! I generally prefer semi-dry (which is "tart") to a semi-sweet (which is more of a sweet tart flavor or kind of like a tart grape juice) Sweet wines taste too syrupy to me (how's that for winese? LOL)

If you really want to get a grasp on what "dry" means, next time you try a dry wine, eat a bite of something really sweet, you'll "get" it then, trust me. (but only do that at the end of the bottle, it may make you not want the rest of the bottle, and we can't let THAT happen Smile

)

Some sweet wines to try (just to get your bearings)
Reisling
Ice wine
Port
Sherry (although, there are sweet and dry Sherry's so ask beforehand)