For dinner this night, I cooked up some venison loin steaks, hen of the woods mushrooms, roasted squash and eggplant and finished it with a veal stock based pan sauce with concasse of tomato. I allowed Joe to pick the wine from my collection to pair with dinner. He selected the Foxen to taste head-to-head with his White Cottage. Three out of Four picked the White Cottage. I was the odd man out.
When asking, "What wine is better?", one must ask one's self, "Better alone, better example of the grape, better with food, etc...?
I felt the Foxen was the better wine overall, but the White Cottage was lower in alcohol and easier and more fun to drink. So, you tell me. What makes one wine "better" than another.
Foxen Vineyards - Tempusquet Vineyard - Syrah - Santa Maria - 2005 - $45 - (Modern, Ager) - Black plum, meat, baked beans, cedar, coconut, sawdust, candied red apple, and a close to the Earth note in the bouquet. The palette exposes: high alcohol(15.2%) typical of the region, raspberry, plum, black mission fig, cedar plank, high acidity and high tannin, block-o-chocolate, red apple skin, and Luden's Cough Drops. A big brash syrah that isn't for summer sippin...
Best from 2010 to 2013.
White Cottage - Syrah - Contra Costa - 2005 - $30 - (Modern, Food Wine, Easy Drinker) - Opens with caramel, light cafe latte, red cherry, currant, red plum, red raspberry, perfumy and floral which includes both white and red flowers. In the mouth it shows a light tartness of early picked bluberries, raspberries, cool red plums, menthol, red apple, moderatly low tannin but moderatly high acid. With light to neutral oak this wine comes off as quaffable(13.8%) and easy to like. Drink it now.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
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