An Office Celebration: We Drank Wine. Surprised?

This week was a bit of a treat. Instead of the usual one-or-two wines, our tasting included three varied wines: a Prosecco, a Port-style Zinfandel, and an Alsatian Riesling. What was the occasion? Does one need an occasion to celebrate life?

Port Sippers Wine Glass

Luna Argenta ProseccoWe started with the non-vintage Luna Argenta Prosecco, a prime example of its style. The color was a very pale straw, and the carbonation appeared to be fine if a bit aggressive. The nose was very aromatic, detectable from a yard away directly after its pour. Apple, citrus, and a light floral scent all cobbled together in a fairly standard bubbly scent. The flavors were a bit different, with pineapple, a bitter berry, and pear all making appearances. It was dry, and the flavor was weak when compared to the aroma. Still, not a disappointing sparkling, especially for one that usually sells for just over $10. This was the clear favorite in the tasting, as the bottle was drained soon after the tasting was over. Compare that to the last wine, which, among the nine of us usually eager wine-consumers, had a half of a bottle leftover that we used to clean our drains.

Evenus Port-Style ZinfandelA bit of a surprise was the 2006 Evenus Port-style Zinfandel. Hailing from Paso Robles in California for just under $10 at Trader Joe’s, this wine was a big change from the Prosecco. We decided to give our Porto Sippers a workout for this one, as we hadn’t had the opportunity in our tastings thus far. The Port sippers will direct and splash Port wine directly onto your tongue, resulting in a unique tasting experience that, admittedly, we hadn’t tried in quite a while. This certainly disappoint, highlighting the flavors of cranberry, raspberry, and baking spices in this wine. We also tried it with dark chocolate, and it paired sublimely.

2004 Kuentz Bas RieslingWe finished with the 2004 Kuentz Bas Alsatian Riesling.  The Riesling was by far (and surprisingly) the worst of the group. The aroma was that of spiced fruit and dark floral, but it seemed slightly spoiled. The flavor wasn’t much better, with orchard fruit and citrus tempered by a floral flavor, though the whole experience was marred by some rotten-sweet characteristic. The texture was lifeless, lame, and the finish was disappointingly short. I wrote and underlined FLACCID on the sheet. The balance was just awful, with no acid activity whatsoever. As the most anticipated wine in our line up, it was a complete let-down.

It was so bad that Ashley decided to see if she could improve its characteristics by drinking it from a coffee mug. Not surprisingly, her plot was foiled.

Wine from a Coffee Mug

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