January 28, 2009

Wednesday's Wine - Borsao 2007 Red Wine and Rose Wine

I decided to visit Spain via two wines from Borsao. One "Red Wine" which is actually 75% Garnacha and 25% Tempranillo grapes. It is deep reddish purple with berry flavors and kind of earthy. It's a great table wine for the low price of $6.00. The other is "Rose Wine" which is "100% Garnacha" according to the Wine Advocate. They also said that it is "Medium pink-colored, it exhibits an enticing nose of rose petals and cherry. Crisp and dry on the palate, it has a solid core of cherry fruit, good grip, and a fruit-filled finish." -Rated 87, Robert Parker's Wine Advocate. It's also around the same $6.00. The first label is the one from the 2007 Red Wine. And the second label is from the 2007 Rose Wine.

I've been sipping on these for the past week. Tonight I decided to have them side by side to see what mostly Garnacha grapes taste like in different levels of development. Of course, I decided to have them with a vegetarian chili that was WAY spicy (I finally figured out which of my baggies of frozen green chilis are the extra hot ones)! Due to the HEAT, I kind of prefered the Rose which is generally served chilled and was slightly sweeter than the Red. It also has a definite cherry aroma even when it warms up. It was definitely a nice counter point to the hot (spicy and heat versions of hot) chili.

Nevertheless, I also enjoyed the Red Wine (Disclosure: I've had this one a few times...heh). It went well with my very tender pot roast over the weekend. The Rose went well with a chicken taco and chips and cheese caso. I recommend both at any price under $10.00. Enjoy!

12 comments:

Jdancer8 said...

Look at that even when your tired you blogged, I'm so proud. I've been so lazy about blog writing and visiting. I promise I wont continue the lazyness

TheWeyrd1 said...

J...hope you noticed the PINK wine in this post...heh.

citizen of the world said...

I'm not much on sweeter wines, but I'll look for that red.

LostInColor said...

What is cheese caso? See I am here for the food! ;)

jennifer from pittsburgh said...

I've gotten used to the wine blends (x% something and then x% something else) and I do find that Tempranillo does lend itself to blending.
I'll have to see if I can find these wines and give them a try! Thanks for the tip!

TheWeyrd1 said...

citizen...the Rose wasn't overly sweet, just that the Garnacha grape is sweet relative to other grapes, so the Red having longer fermenting and the Tempranillo grape makes it more earthy than the Rose...both are good. Save trying the Rose for spring or with really spicy food.

Lost...you live in Colorado and you don't know what cheese caso is!?! I'm very confused by that. But basically it's a cheese dip for chips that has lots of spicy stuff in it and it's usually made by melting several different cheeses together. You can get a decent one at Qdoba's if you can't get it at a local Mexican restaurant...

Jennifer...thanks for popping by! And you're right about the Tempranillo. In fact, I don't think I've had a wine that was 100% Tempranillo. It might come out too heavy, I'm thinking...

LostInColor said...

Oh! You mean Queso! I thought maybe there was some new dish that I didn't know about. bummer.

TheWeyrd1 said...

Lost...yeah, there's two different spellings for it (I checked). I apparently thought the Gringo spelling would be better recognized...heh. My bad. Maybe I'll change it in my post...

Jannie Funster said...

Cherry aroma, eh? Wine is such an amazinnly versatile thing.

What would you recommend with bland fodder? Such as white fish with onions, sourcream and parmesan cheese, broiled. With Far East wild rice. (Me of the mild spice toungue, as you know.)

TheWeyrd1 said...

Jannie...WELL, for your BLAND palate you might stick to the white wines. And with the food you're having something on the dry and crisp side might be a good choice. Most of the white wines that I've reviewed here would be good, except the Chardonnays which tend to be buttery and wouldn't cleanse the palate of the sour cream and Parmesan cheese very well. I think a Viognier or a Pinot Grigio would be nice. I did a Viognier on 4-30-08 that you could check out... Let me know what you end up having!

Jannie Funster said...

Wweyrd1! You are soooo right on. Chardonnay's turn me off, too heavey or something (except for teh 2002 Mcaon VIllages adn of course that can't be found now.) And the white grigio is one I like best.

Well done indeed.

TheWeyrd1 said...

Jannie...THANKS!