The CK Mondavi Field Blend is comprised of Cabernet Sauvignon (56%), Merlot (28%), Petit Verdot (13%), and Cabernet Franc (3%) and opened with plum, dark cherry, smoke, leather, vanilla, and earth on the nose. The palate was not as complex as the nose but flavors of plum and black cherry were balanced quite well. Priced at $10.59 for the 1.5 liter bottle you can’t go wrong with this one. This pairs well with a buffalo burger with a slice of red tomato, red onion, roasted red peppers and romaine lettuce on a ciabatta roll. Top with your favorite dressing and serve with Dill Pickle chips.
I have pledged that I would never drink wine from a box and until this point I never have as most of you know how I feel about the cork and the wine experience in general. I know of a few oenophiles that are going to jump on me for this one but here goes.
Of course I’m so used to opening a bottle of wine utilizing one of six or seven different cork screws, I was relegated to search the box contents for directions on the “how to” to open this strange looking rectangular object sitting on my counter called Bota Box. Well, it didn’t take a rocket scientist to follow the simple directions and in no time I was ready to experience my undertaking of “wine in a box”. Just for your information, Bota Box is part of DFV Wines and their tasting room information is at the bottom of their website.
So, once the box was ready for the “pouring”, I calmly, yet excitedly poured my first glass ever of the delectable juice from a box. On the nose I found mostly blackberry with nuances of espresso bean and plum. On the palate I found blackberry and raspberry that co-mingled quite nicely with neither flavor overpowering the other. Best part of this wine was the $19.99 price tag. Each box contains the equivalent of four 750 ml bottles of wine so it is an excellent buy at a 5 cork value. Wine in a box has some advantages such as camping trips or outside BBQ’s so box wine does have some merit. Another unique aspect of box wine is the length of time before it spoils as the producers guarantee freshness up to one month after opening.
Okay, who else will admit they drink from a box???
It always puzzled her mother, Sophia, where the dolls ended up as she could never find them in any of the rubbish barrels. Her father, Antonio, died when she was a very young girl but she could remember when he would put her on top of her shoulders and run up and down the Dominican seacoast in the Estes National Forest. They would make sandcastles just before high tide and would watch the tide slowly approach their expertly crafted sandcastles. What took an afternoon to build was washed away in mere minutes. Memories are all she has now. Nellie and her father would dream of rescuing the damsel in distress locked in the tower of the sandcastle built just hours before the thunderous ocean waves descended upon it. She missed her father and knew in her heart one day they would meet again. She has that feeling, after all, she is “special”…
The Clif Bar Family Winery Meritage is a blend of 32% Zinfandel, 28% Syrah, 25% Cabernet Sauvignon, 11% Merlot, and 4% Petite Sirah makes for jammy fruits and smoked bacon on the nose. Rounding out this wine the flavors consisted of black currant and pepper. I had higher hopes for this wine but it kind of let me down but it is a decent table wine though at $13.99. Guess I was expecting too much as I love blends and they’re one of my favorites so I always get excited when I’m about to open a blend. The best part about this wine was I paired it with a salmon recipe I received from my sister-in-law. Thank goodness for sisters-in-law.
Wild Caught Sockeye Salmon Food Recipe:
1 – 1 1/2 lbs wild caught sockeye salmon, Brianna’s Homestyle Dijon Honey Mustard dressing, Fresh Gourmet Garlic Pepper Crispy Onions.
Place salmon skin side down on a glass baking dish coated with an olive oil spray. Spread the Brianna’s dressing over the salmon so it is coated and put the crispy onions and top of that. Bake @ 425 degrees for 12-16 minutes depending on the thickness of the salmon. Serve with a broccoli/cauliflower mixture and Mediterranean couscous. Hmmm, when’s dinner?