On the advice of wine expert Donna Mitchell at the Abbotsford Signature Liquor Store, I recently purchased a case of Concha y Toro Winemaker’s Lot 112 Cabernet Sauvignon (2005) from the Pirque Ross Vineyard in Chile’s Maipo Valley ($19.99).
This is a wine I recommend you serve with a rare prime rib roast, a big, meaty leg of lamb, or bison burgers; in other words, hearty fare with plenty 'o protein. You could even pretend you’re an Italian transplant in Chile and make up a rich and meaty pasta sauce—but not too much hot spice or the tannins will taste bitter.
Still a little young, this wine can easily stand (and would probably love) another year or two lying down in the cellar. But if you want to drink it now, that’s okay. Just be sure to let it aerate for around 30 minutes (in a decanter or water pitcher with a large surface area) so the tannins have a chance to smooth out and the wine can open up before you serve it.
You really get to taste the earth in this wine, which is why I happen to like it. Swirl it in your glass then stick your nose right in there for a long, deep smell. Follow with a first sip that you use a little like mouthwash to coat your entire mouth. Then take a second sip and exhale through your nose, keeping your mouth closed while you slowly swallow. You’ll get a sense of the earth plus some prune or ripe plum and blackberry or cassis and will likely encounter a little liquorice, tobacco, and leather—maybe even a touch of mint, eucalyptus, and chocolate. No, I’m not kidding. This is a rather complex wine that will only get better with age and the right pairing.
Copyright © 2008 Kathleen Rake. All rights reserved.
