Sorry I wasn’t around for Tasty Tuesday yesterday.
Thing 2 had a major party in her mouth at the oral surgeon’s office and I played “mommy” to my baby who isn’t so little any more.
If only she were old enough to drink, she could totally take part in Wine Wednesday!
Alas, she isn’t and, if she were, she shouldn’t be drinking wine anyway while she’s on her pain meds. So, I’ll drink some in her honor. 🙂
Anyhoo, we went to a party this past Saturday and swung by the grocery store to grab a bottle to take.
I found this super interesting sounding blend from Bridlewood Estate Winery and you KNOW how I feel about blends! ❤
It’s a blend of Syrah, Cabernet Sauvignon, and Zinfandel and rings in surprisingly low on the alcohol scale at 12.5%.
The home of the party hostess is old (like super early 1900s), absolutely beautiful – probably should have taken some pictures, huh? – and superbly decorated.
The cabinet and those glasses made me feel like I should have been drinking a super expensive French wine. But, unfortunately, she didn’t have any. 😉
This wine was beautiful and definitely an excellent choice for this party.
It was potluck (I brought my triple chocolate avocado brownies – YUM!) so there were quite a variety of dishes.
I should add that this party was with all my CrossFit peeps so … there was lots of meat and bacon, etc. #winning
The wine paired fabulously with everything!
It was jammy but soft, oaky with some toasty spice, and smooth. Bridlewood uses the word “graceful” in its description and I would have to agree.
Some wines like to pack a punch or be super jammy and chewy or be extra “hot” (high alcohol content) – this one is like going to a club/bar/wedding/party/etc and the older married couple takes the dance floor and waltzes every wannabe dancer into submission. 🙂
The low alcohol content (which means less residual sugar from the skins) kept the wine from being too big and tannic and made it quite lovely to enjoy.
Actually, if you’ve never tried a blend, this would be an excellent first choice because it is so soft and muted and flavorful.
Talk to me: What do you normally bring to potlucks? Do you have a “signature dish” that you rely on?