A deliciously smoky, dusky-hued lady-Satan, Chilean Cabernet Sauvignon.
It almost tastes like bacon.
Almost, but not quite, so I added some bacon.
Dunking bacon in wine is the new Oreos in milk. Oh yes, I did.
Gluttony at its finest.
For some reason, this varietal is not on the Bota Box website but it is most certainly a Bota Box wine.
Bold, dark fruit flavor, long and smooth finish. Definitely smokey. 13% alcohol, no red wine headache. Great with bacon.
This Cab is a little thin but it’s not bad. Cab from Chile is usually a good thing and this brew from Black Box is no exception.
Very smooth with notes of vanilla, chocolate, and oak. Pairs up nicely with just about any kind of dinner. We had it with Chicken Tikka Masala one night and pork chops on another night.
A nice wine to keep on hand during the week, I would feel confident serving it to my friends should anyone drop by demanding a taste of the grape.
It’ll getcha by until the weekend.
I picked this up on Friday night to celebrate another week of not killing anyone at the nations largest retailer of staplers. One can only take so much stapling idiocracy before it becomes necessary to turn the down the volume on the situation.
Enter stage left: Wine, wine, and more wine.
Xavier and I killed this bottle during the pilot episode of Game Of Thrones (we’re starting over from the beginning), which was so enthralling that I forgot to get any photos of the wine in a glass until the show, and dinner, were over.
You can bet it was good though. We paired it with bread-less cheeseburgers and asparagus.
The tasting notes describe it as having an aroma of spearmint but whoever wrote that was clearly chewing gum at the time. Give this Cabernet Sauvignon a few minutes to air out and open up and it is a wonderfully full bodied and smooth, slightly smoky, cab that tastes like gone.
To be clear, there is nothing minty about it.
Xavier said it gave him a bit of the red wine headache. I, however, slept the night away unscathed.
Smoking Loon is located in Chile as are many of my recent favorites. I think I’m beginning to see what Kricket was saying about other parts of the world tasting better than California.
In any case, Game Of Thrones reminded us that winter is, in fact, on it’s way and on Friday Xavier told the head Staplers that we are moving to New Mexico at the end of the year, effectively letting the cat out of the bag and bringing us one step closer to making our exit.
I won’t mind leaving this place before winter arrives.
Dinner at Cacique is always a delight.
Wine from the Devil’s Locker puts it over the top.
I don’t know why the waiter decided to tell me about the all the foo-foo wines first. I mean, I was trying to look grown up. I wasn’t even wearing a Hello Kitty tee shirt or anything.
He looked surprised when I said, “I’ll take the Merlot from the Devil’s Locker, please.”
Clearly, he knows not with whom he fucketh.
Anyway, I chose the Merlot because it was the only one on the wine list that I hadn’t already tried.
Fair warning, pull up your grown-up pants before indulging in this one. Made from Merlot grapes grown in the Central-Valley of Chile, it’s rich, deep, and clearly not from a box. That one glass made me walk a little sideways.
Absolutely excellent and velvety smooth when paired with a bold flavored dish such as steak fajitas.
Vanilla, oak, smoke, and chocolate. Oh yeah, and grapes. A wickedly attractive concoction full of bad-assery and sophistication.
You’re gonna want some.
Oh yes, you will indeed.
The Carmenere grape is originally from Medoc, north of Bordeaux, France. It disappeared from Medoc following the phylloxera outbreak in the 19th century but, after hiding out in Devil’s locker for about a hundred years, reappeared in Chile at the end of the 20th century.
In case you didn’t know, Phylloxera are a grape destroying insect.
Xavier says that Carmenere is a very grown up kind of wine.
“So, you mean it doesn’t taste like wine coolers?”, I asked.
“I feel like I should be smoking a cigar,” he said.
We didn’t have cigars but we did have peanut M&M’s, which are dissimilar but also good.
Very dry and slightly bitter. The label said chocolate and coffee but, to clarify, they mean dark chocolate and black coffee.
This wine takes a long time to open up. I would give it at least two hours. The longer it’s been open, the better it tastes.
Casillero del Diablo Carmenere is deep, dark and dense. It is the Guinness beer of wine and was actually filling in a similar manner. You will probably not accidentally drink the whole bottle in one sitting. I recommend spacing this one out over a couple of nights.
I also recommend dental floss and a good whitening toothpaste as Carmenere will absolutely cause a sticky case of the penguin mouth.
Straight from the Devil’s locker.
The direct translation of Casillero is “pigeon hole” or “locker”.
From their website, I would guess that they are making reference to the Devil’s personal collection but let’s not get caught up on semantics.
It’s no secret that Xavier and I eat at Cacique a lot. I mean a lot.
I’ve had this Cabernet Sauvignon twice at Cacique and still liked it enough to get a bottle of my very own.
Caserillo del Diablo doesn’t mess around. This is the best Cabernet Sauvignon I’ve had. It’s got just the right amount of everything: right amount of oak, right amount of fruit, right amount of smooth finish, and generally the right amount of awesome.
I often find Cab to be a little full bodied, too bold, too much upper cut to the upper palate, but Caserillo del Diablo is not like that at all. It’s silky smooth and seriously dangerous. The bottle disappears very easily.
Other pertinent facts: NO red wine headache.
This is the first wine from Chile that I’ve had and I have to say that maybe Kricket is onto something. Chile tastes good.