Hello all. I have a bad cold this week, so I can’t really do this wine any kind of justice this week.

great description, I like that “musty, old floors
and such. It will change as it sits open.

Lets here what you other people think of the nose…it’s kinda neat and different

Hi M & L…I guess my invitation for soup got lost in the mail.

Hello there. I must say we had a little trouble finding Tres Barcos. Pam called around and finally found “the last bottle in stock” at Buster’s. We have it open, though what we got is a 2004 Rojo, not a Grenache. Did we get the right wine?

don’t laugh ya’ll, but in my notes I wrote that it smelled like Xmas fruit cake.

I agree somewhat…the alcohol seems to soften after a while, but I still get that soft dried fruit and dried spice nose.

I agree that the nose doesn’t linger. I’m not detecting anything very complex, but I am having allergy issues today myself.

I’ve got cheese and serrano and this wine holds up so much better to the sharpness of the cheese than last wek’s did. It softens the wine, but this wine still fills my mouth. I like this combo.

I hope Roger and Carol show up, I want to follow up on this steak and blue cheese on the grill thing.

So, I stopped at Buster’s about 5:30 this evening and guess what? They sold out of this wine! That’s the power of Jennifer. But I reviewed Tres Barcos 2004 back in August on my website, so if you bloggers think it would be helpful, I’ll offer my notes from then:
“The wine is robust and rustic, lively and spicy, bursting with macerated and roasted black fruit infused with a mixture of fresh and dried flowers and dried spices, all accented by smoke, cedar and tobacco. This would be great with grilled steak or pork chops, now through 2009.”

we are enjoying the wine. It’s tasty to us and would go well with some crusty French bread. The initial impact is smooth in the mouth with a lingering after bite, a little tanic, maybe.

Hi moon doggie, it good with sausage and I think you hit the nail on the head with “backbone”. The story about this wine is that Chris Columbus took this type of wine with him when he made the 1492 trip because this wine will stand up to alot of punishment and abuse. Of course the real story is that this wine is the reason we have a country. Chris drank a lot of this wine on his voyage and when he got to south america instead of turning south to go around the s. America, he was tippsy and turned north and discovered North America. Now you know the ‘rest of the story’

Sorry Fredric, I got the last bottle at Busters around 5

Fredric, you mean you don’t have a case or two of this wine hanging around your house?

i just tried this wine with my delivered dinner of stromboli from milanl’s. oh, yes, much much better! the smokiness and spiciness really come thru with a bite or two of asiago, pepperoni and ham. definately needs food…and hooray for chris! i have been lost in a cloud of wine, but to discover a whole new world, now that takes ambition!

antiseptic..never thought of that word in wine, but yes. I agree. It does have a little of that coming across in the flavor. Great comment!

What did you pay at Kirby?

I can’t find my ticket, but it was about $14.

I opened the bottle at around 4 p.m. the legs and initial nose remind me of a port . It is big ! The taste is not as heavy , so it works great with dinner. I love it with St. Clair Chicken and Dumplings.

Mary–hello! I’m so glad you’re here.

There is something very familiar but elusive about this wine. It hits me about mid-mouth and disappears quickly. I could be wrong, but there seems to be a note of rum in there. Or it could be something I mix with rum, but it’s definitely bringing to mind a rum drink.

That’s ok, D & P, it went for a good cause.
sorry bill, but i do seem to remember tasting this wine with you at Circa.

Next week Angela has a white for us and she’ll tell us about it soon. I had a few people from Mississippi asking for more than a day’s notice so that they could get to town and get the wine.

my wine has been open for about 2 hours now and I am begining to get a smokey flavor. It has softened up a lot, but is still a big mouth full.
I think you guys are right…pasta & red sauce, steak or pot roast would be great with this.

I think the robust spice , fruit , and smoke is well balanced.It is a beautiful color.I like this wine. I would not guess it to be a spanish wine.

Angelia, this wine sells all over Memphis for $9.99………………………………………………………………………………………………………………………………………………………………………………………………….just kidding, just kidding. $12.99 is the right price and you are a queen!

We have not even had a chance to enjoy another bottle of ‘06 Negroamaro with steak & blue cheese - yet, but plan to soon!
We just got in from a meeting, so we are reading all the comments, but have not opened our wine - will wait for the weekend.
We bought our bottle from Kimbrough on Union for $12.99.
We’ll participate again next week.

Mimmie, you need to pour from now on.

I think the food compliments , and doesn’t compete with the pepper, fruit and smoke.I have had mine open for 3 hours.

By the way, now I’m tasting notes of scotch. I guess it’s the smokiness.

Good! I like Rieslings too and think they are under-appreciated.

Anywhere she likes! (L)

Riesling, I love rieslings and I have to work next Thursday night. Oh well. It should be fun, that’s a great wine.

Dave and Pam, I’m glad you joined us and welcome back, Roger and Carol. Very glad Fredric is with us, too. Thanks again, Bill, and Angela, thanks for picking the Riesling for next week (she really wanted a red, but was kind enough to mix it up). We’ve got more comments tonight than we did last week, so we’re moving in the right direction.

I’ve got a kid (a grown one, but here recovering from knee surgery) who needs to put her leg in a big contraption, so I’m off to help her. You guys go on as long as you want.

yes jennifer, it is a great idea to do sniff tests of different spices.when i do training sessions and wine tastings i always encourage everyone to expand their palates thru tasting different fruits, berries and spices. how do you detect blueberries if you’ve never tasted a real, fresh blueberry? the same with spices. asian five spice is a good one. so is clove. one could go to fresh market or wild oats and get small packages of all sorts of things and sniff the world! i cook (and eat) all of the time, but for those who don’t the spice, fruit, berry sniff education would be very helpful.

By the way, Larry, I’m all for that. Let’s check out our cabinets–I can’t believe between us we don’t have nearly every spice in the world.

see ya’ll next week! this is great fun…

I’ve enjoyed reading all of the comments and hopefully I will be able to breathe and enjoy next week’s choice.

thank you,Jennifer

thank you , Bill

You right, that’s where they sell them dave & pam

Jennifer, I was out for the evening but I have what is most probably a dumb question for Fredric. Wouldn’t the character of the wine today have changed in the time elapsed since your tasting notes from several years ago? I read the magic word Riesling for next week, so I may jump in & see what I can learn from the rest of you. I’m rather disappointed to hear that Larry & Mimmye didn’t care for the black bean soup recipe from the paper yesterday because I was planning on trying it too. How many of the beans did you puree & how many did you leave whole when you made it, L&M? I was thinking on mashing them rather than making them liquid & leaving some whole. I think I was intrigued by the coconut milk, having bought several cans recently to try in some recipes. Guess I should save them for something else?