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@thecheesyreview
Casillero del Diablo Cabernet Sauvignon: Chile 2018
Mid tannin leaning past effervescence. Sweeter than oaky, calmly clad in both. In a word: sparkle. Taken with spicy soy sauce rosemary steak, avocado, and cheddar. The steak went down mixed as appreciated from a cabernet sauvignon. The cheddar was richly cloaked enough to bring out its toasted best. But oh! This delight made the avocado taste ten times greener! What miracle hath Chile wrought?
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The tint of red is nearer to aged pomegranate than fresh cherry. The distance from magenta tones was noted even more than the stark bouquet of succulent smells. Just the mouth feel is filling beyond any words and most wines. Just enough acid for cheese, not too much for the fruit. Taken with garden fresh tomatoes and muenster cheese by the slice.
Bacchus Reserve: Vin de Bordeaux 2017
Easily lost in cranberry sauce, vin de bordeaux of Bacchaus left lightly dry and heavily quenched. In a word: filling. Yes oaky, but not too much. Full, but not almost too little. Yet, the greatest delight was the reminder of cranberries—and ever bit as much filling. Taken with havarti and dried cranberries as a needed afterthought—mustn’t forget the cranberries!
Old and priceless. The taste is frail and vibrant as a flower. Clearly quality with a 5% suggestion of earthiness, but without any filth. It is as real as it is red. Oaky, also dry, and also quite tannic. Perfectly taken with eggs, cheddar, and medium beef.
Dry finish as an aftershave, wet start as a carbon filtered water, sweet at a zinfandel, and tart as half-sweet lemonade. You’ll forget this is wine until the spirits chase the strongest sensation: It tastes like “red pop” at the start of every sip. Wash down the jalapeño steak and havarti this red and it zips like bubbly.
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The Musicians Merlot indeed, but only after the show. Sweet as sugar, this bottle of band sings and entertains. Though merlot, the talent inside plays with but a drop of real oak. Yet, it bears the thought of ten thousand forests of oak, zings of ethereal tannin, and effervescence. If I didn’t know better, I’d say it was a Zinfandel or a red late Riesling—if there were such a thing.
Musicians don’t just dine, they entertain while you dine, but they love to wine. Leave an unused bottle of this after the party while the musicians break down the stage and they’ll beg to entertain you again.
Taken with Australian steak and cheddar under salsa.
Old and dry with a sleeper of water in follow. Without the unspeakable, this medalic red has an over-suggestion of forgotten earthiness. It’s finish isn’t too strong in the chest, but it feels frail and precious. The nose hits well before the tongue, the dry, fragile silk shimmers down, and all that’s left is a paper-thin memory of what we wanted to last forever. Taken with fried Taiwanese leak flatbread roll.
Rudy and richly royal with one thought and a half of zinfandel. Not as cherry as her friends; she’s from the lane laced with cranberry for the bees. Oakily moist, leaving a dry tongue with wet cheeks. Yet, not to be found is evidence of tannin. Taken with spicy, Aussie beef prepped medium after a bath in Tabasco soy. Still, the almost Cajun beef cries up from the bowels for evermore to help digest.
The best of medicine delish! Oaky on the tongue front, richly wet at the mouth back. Not so tannic as it is an oasis that comes with its own desert for dessert. Happy as cherries, tasteful and concentrated in flavor. This has all the things we secretly love about cough syrup, but don’t tell on the bottle.
Taken with medium steak, brie, and omelette a la kimchi. Who thought wine suited a late night breakfast. But, the brie—together with this red in your maw and you’ll forget which is which. Even if you could remember, you’d never never want to.
The Taiwanese eclectic restaurant chain, Tasty, won’t leave you wishing for the West. When asked, they don’t even have chopsticks on request. This six-course meal, plus the drink as the chaser, comes from only a few selected entrees . But, they don’t need many.
We begin our night with shrimp a la asparagus. That is no hollandaise sauce; it’s more likely yellow mustard and mayo with a dash of… something else. Most of the most delicious food is often the most simple.
Quickly follows the salad, topped with dried fruit and bacon, served with a delectable cup of Caesar. Far be it for the Taiwanese to know that iceberg is tacky without having to be told. But, at least half of the lettuce is Romaine.
Before you finish, the potato gratin arrives in its flat plate for baking. It’s not too much, but just enough to make you want more before what arrives next.
The cream of corn is mostly potato, but the corn finds its way to the bottom. Again, just enough to be filling on the way to something greater.
The steak plate is largely empty, decorated with a dazzling comet of mustard and served with a side of veggies, including a Taiwanese caramelized sweet potato—something the Taiwanese can’t resist.
The cut is lean. And, while the slab of beef could be larger, it doesn’t need to be. Then again, you always wish it never ended.
The panna cotta doesn’t celebrate the fruit as we usually expect. This tips its hat to the berries and something green that once grew. But, the best part of this panna cotta is the cotta itself.
The drink didn’t come until last, as the honorary seventh course to chase whatever thoughts remained, pining for more of the most Tasty night out in Taiwan.
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Royally bold in a deep confidence, it doesn’t pose. Nothing pungent about it nor any need for attention. Light as feathers, but an impression of weight so grand it begs question of legend and origin. Medium tannin and unusually filling, though it needs a steak cheese melt, and don’t hold the mustard.
Light and plump with deep purple afterthoughts of our liquid yesterdays at a rouge angle. Deliciously taken with peppered, garlic and ginger -fried Australian beef under Colby Jack with a side of kimchi.
Painfully inviting and stinging. A spicy vibrance from Down Under, it stings the tongue and refuses to be ignored. Taken with steak, colby jack, kimchi, and eggs—and that still wasn’t enough for it to eat right through.
Fully wet and yet airy. Somewhat tannic and somewhat juicily fruity—not too much, but just enough to work with food or without. This needs a part deux.
Taken with a Taiwanese pancake, heavily dosed with black pepper, skillet-fried cheddar cheese, kimchi, and inner omelet.
Polite and reserved, not overbearing, but very present and silently strong. A gentle, peacekeeping red, dry in its oakiness as much as in its manner, this rouge stands above what’s on the table. Taken with sharp cheddar after a soy sauce omelette.
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Delectable Italy—Home made gnocchi served with a red sauce and chopped pork with a cup of pumpkin soup. The sauced leafy greens beside churn up a balanced supper reminiscent of Rome. Delivered on a wooden tray, seated on a wooden floor among arched pillars down an old bricked alley won’t make you pine for Italy because you’ll feel like you’ve already arrived. The shoppe is made for coffee, after all, and the cappuccino is lovably strong. But, the best part is the cheesy side of mashed potatoes!
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The king of tannin—no, the emperor! This heavy, flush beverage makes all others pale in any contest of cutting a cheese-heavy dinner. Ripe and red, medium-dark and velvet in its imagination of you. Taken with cheese scrambled eggs and cheese pizza; never take this wine without a cheesy meal.