Weekend wine: Veramonte Red blend 2016
September 7, 2017
Looking for a comforting wine to cheer up a cool evening? A juicy red to go with steak or oven-roasted aubergine and pumpkin? Well Veramonte Red blend may well fit the bill. Nothing subtle and restrained here; this is a deep purple fruit-bomb of a wine, with exuberant sweet aromas of raspberries, blueberries, blackberries, plums and cherries erupting from the glass.
Tasting notes: Veramonte Red blend 2016, Central Valley, 14.5% ABV
This deep purple-coloured wine is fruit-forward; absolutely jam-packed with red fruit like raspberries and cherries and black fruit, such as blueberries, blackberries and plums. Underneath all that fruit, there are some notes of vanilla and cinnamon from the oak-ageing. This is technically a dry wine, although with 5.6 g/l of residual sugar, there’s just a hint of sweetness. It has medium (+) acidity, fairly pronounced, ripe tannins and high alcohol. The mouth is intense with sweet, juicy fruit flavours. Fairly long finish. This wine will appeal to those who like a big, juicy red.
This wine will pair well with highly flavoured dishes, such as barbecued or roast red meat, hearty casseroles, flavourful pasta dishes or vegetarian bakes. As we are fast approaching Chile’s annual Independence Day celebrations, I enjoyed it with one of Chile’s favourites for this time of year – a choripán (sausage in a bread roll). There’ll be more about Chilean sausages in my Fiestas Patrías special next week.
This wine really is a multiblend: 52% Cabernet Sauvignon, 10% Merlot, 8% Mourvèdre, 7% Carignan, 7% Syrah, 5% Carmenère, 7% Cabernet Franc and 4% Petit Verdot. The wine was fermented with its native yeasts and aged in oak for 8 months, some of it neutral.