Wait until you hear about goût de terroir.
I had that once, I was limping around like a motherfucker.
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I shall be grilling filet mignon tonight and cracking open the first bottle of Fine Disregard. I have expectations.
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I approve of this idea. Which wine did you open? The Grenache has the tannin to hold up against your steak but the Carignane has a bit oomph (probably a “bigger” wine).
I went with the Grenache because it was filet, and I thought the leaner cut would benefit from the softer wine. A fattier or bolder cut of meat like a T-bone or even a smoky meat like a brisket would hold up well with the Carignane.
It was excellent. It paired really well. Mrs Hawk said it had a bit of spice, but not over powering. Something like cinnamon, but she couldn’t quite put her finger on it. I thought it reminded me of vanilla, complex but not overpowering. Almost like a crème brûlée kind of spice without the sweetness. I’m thinking a nice grilled pork chop would be the perfect match. It was really nice and we enjoyed it very much. My compliments to you and Kara. Keep it flowing!
ETA: I will add that I did put it in the fridge for a couple of hours then decanted an hour before we ate. I thought it worked nicely.
I just got back from a week as far south as I could go in Mexico and found this, but without the Swiss Army knife corkscrew. That was my addition.
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Coast or inland Mexico?
Caribbean Coast, in the booming metropolis of Xcalak. Actually about a mile or so south of the booming metropolis of Xcalak.
So glad you and your wife enjoyed the wine!! And great descriptors about the aromatics. One of my favorite things about Altas is the spice you get, especially a good decants (which I’m glad you did because that wine needs it).
ETA - apologies for not replying sooner. Just getting back to reality after celebrating my birthday over the weekend.
That looks like a promising start!!
Tejas Negra. Pretty decent little local brew. Smooth.