The Vice “Bonus Añejo” Napa Valley Cabernet, $99
The back tale
Externally, there’s little seemingly alike in between merlot and tequila. But this Napa Valley– generated bottle, a blend of Cabernet Franc, Cabernet Sauvignon as well as Merlot, births the same classification– “Additional Añejo”– that you’ll find on select bottles of the Mexican spirit. Exactly how to clarify?
It’s all about aging: “Additional Añejo” is Spanish for “added aged.” As well as like the tequila that births the category, this white wine, from a Los Angeles– headquartered vintner called the Vice, which aims to supply a wide array of Napa-sourced sips, is aged for a prolonged duration. In the Vice bottle’s situation, that indicates 5 years in oak barrels– more than two times the normal period for such a glass of wine.
In theory, longer aging means more flavor, so why isn’t this done commonly with wine? Malek Amrani, the wine maker that established the virtually decade-old tag, says there’s always worry that the additional time in the barrel can result in a white wine that’s as well “oaky” because of all that get in touch with in between the fluid and also the timber. There’s likewise a practical aspect: Winemakers intend to move product– and also saving white wine for years on end doesn’t specifically speak with that concept. “From an economic standpoint, it does not make good sense,” Amrani says.
Yet Amrani was game to offer it a shot. He says he chose Cabernet Franc as the primary varietal in this mix since he felt it could stand well to the aging. The Merlot in the blend (just 2%) was contributed to make up for the “angel’s share”– the fluid that vaporizes gradually.
So was the delay worth it? Amrani claims he’s “could not be happier” with the result.What we assume
We undoubtedly questioned if the a glass of wine would certainly be a little bit much, but we rather discovered it is a delicious charmer of a sip– not too large, but instead loaded with pleasing vegetal and violet notes (though the Vice states you need to be getting white truffles, dried out sage and crème de cassis in the midpalate). It’s also obtained a rich, rewarding mouthfeel.How to enjoy it We paired this with a hearty
dish of pasta in red sauce, and it worked fairly well. Amrani claims he suches as to choose Kobe steak or any kind of dish with truffles as his pairings of choice.