NV Lepanto Brandy Reserva Especial, Spain ($??). I picked up this jewel in Spain. It is a rare Brandy with minty and elegant nutty flavors. It is a bit burny in the palate, but nothing that a couple of matches won’t cure…We paired this Brandy with coffee and a Montechristo #5 Cuban cigar.
1983 Cabernet Sauvignon, Weinert, Mendoza, Argentina. I keep being disappointed by this winery’s locally available releases. This wine as well as other releases from this winery tasted in our area, have resulted in oxidized and over-the-hill wines. Not recommended.
1982 KWV Port, Stellenbosch, South Africa. Don’t bother with this one. Light, with sweaty robitussin flavors is the best thing that I can qualify in this wine. Perhaps for cooking, or cleaning the frying pan…
1992 Pinotage, Zonnebloem, South Africa ($9.99). Pinot Noir-Cinsault clone, unknown wood aging period. It lacks Pinot character, the Cinsault portion overtakes the entire wine with unappealing overcooked bacon aromas and flavors. The added bonus is a deep chemical finish. It misses both Pinot and Cinsault characters completely. Not recommended. Meeao-Mix.
1997 (actually made a few minutes ago) Tequila
Fizz. ¾ of a can of PBR + ¼ Cuervo Tequila.
This is a shit-kicking drink, clearly the result of not wanting to hold
two glasses during a great party. What to do?…What to do?…Took a
sip of PBR, chased it with a sip of Cuervo…it tasted decent! Why
do so much chasing?…just blend the two…stir the can…Voila! Tequila
Fizz! It improves the PBR, and takes a bit of the bite off of the
Cuervo. Imagine the middle of a hot July afternoon after mowing the
yard. Now, pull out an ice-cold PBR, pour most of it into an
ice-cold mug and finish topping with ice-cold Cuervo, mix, and slam it
down. Let me know how it works for you. I do not want the patent.
You can have it…