Expensive Wine And Simple Ingredients Pair Better Than You Think.
The Spring Mountain District on the eastern slopes of the Mayacamas Mountains, is one of four of Lokoya’s mountainous appellations, separating wine counties Napa Valley and Sonoma County.
The region has curated a variety of blends in red wine, like the Lokoya Spring Mountain Cabernet Sauvignon (2005).
This California based, Napa Valley curated Cabernet Sauvignon exudes a floral aroma when uncorking, and is best appreciated after decanting for a few hours.
With bold flavors of red fruits such as black currant, blackberry and black cherry, the wine has a long finish and a velvety mouthfeel. This blend is also quite tannic but smoothens out drastically with time due to the polyphenols expanding.
The region of this wine plays an important role in it’s taste. The hotter climate of the Californian region depletes water from the grape making the skin and seed rich in flavor, giving it a nice acidic balance. This also gives the wine a light bell peppery aroma and taste.
Even though the wine finishes well, due to the naturally mineral deficient soil in Napa, it gives a slightly chalky aftertaste.
When comparing it to other Cabernet Sauvignons, a type like this from Napa can taste more alcoholic with a more noticeable burn. This is because the hot climate consistently forces the grape to convert all its juice to sugar as the berry loses its water.
For a 750mL bottle of table wine, this one does sit on the higher end, costing about $150. However, the longer you choose to wait before opening it, the better it will taste, so you can enjoy this wine for many years to come due to its curating process and its tannic levels softening over time.
A wine as smooth yet bold as this, deserves to be devoured with a light and meaty appetizer, which is not only simple to make, but quite a dinner party hit.
The succulent flavors of bacon wrapped Monkfish grilled and seasoned to perfection, is just the perfect pairing for this wine.
The fish is available through all seasons, making it an easy buy at any time of year, and it is easy to cook either by baking, broiling, frying, grilling, poaching or even as sauté.
This fish has a firm texture but is sweet in taste, which contrasts beautifully with a salty, crispy bacon strip wrapped around it. This kind of fish has a lot of oil on the body so its best to keep the seasoning on the lighter side, with lots of lemon and herby garlic butter smothered over. Cooks beware though, this fish holds a lot of water so pat it dry before putting it over heat.