Wednesday, October 19, 2011


Rene: Rich spice on the nose; get some coffee and dark berry flavors. The tannins are tight and restricted, wound up like a kid on Halloween. This wine screams out for something like rich duck with crispy skin or maybe lamb braised. Let's split the difference and go with the roast quail with steamed buns from Nine Roses. They also have it at Tan Dinh if you cross the bridge today and find Nine Roses closed.

Peter: This baby needs to open up for a bit to let the peppery flavors mellow out. Not much dryness going down the throat from the tannins. I'm thinking something gamey like venison. How about the wood fired goat at Domenica or the lamb neck from Herbsaint.

Joe the Wine Guy: The Numanthia 2007 is made from 100% Tinta de Toro and is both intense and complex with several layers of aromatics in the lively nose: red and black fruits first, then sweet spices like cinnamon and nutmeg, and then vanilla and toasted black pepper. On the palate, this wine is expresses dark fruits with concentrated and velvety tannins. This full bodied wine shows exceptional acidity revealing some chocolate, toasted, and spicy notes. The juice was aged in new French oak Bordelaise barrels for 18 months. The 2007 Numanthia retails for $59.99 and you can find it at Emeril's and Cork & Bottle.

1 comment:

willifred said...

Now You're talkin.....I love this wine. I have older vintages of this wine that are drinking beautifully now. I do think the step up from the Termes is worth it, but not the step on up to the Termanthia, Just a little too rich for my blood. I call this a masculine wine. Hell, just a good rare steak and I'm happy. In fact, this is the wine I've taken to Crescent City on Mardi Gras Day the last couple of years.