RKS Wine: The Penniless Pensioner’s Engagement Party: Primi

For the Primi course it is fresh Ontario peas in a field tomato, basil, oregano and rosemary sauce with a very light infusion of red-hot chili peppers served over fresh egg noodle pasta. There is also 500 mL of Ontario craft lager in the sauce per 4 persons.

This is a bit of a robust dish and there is no room for white wine. I am thinking a mid weight red might be called for. There is no room for a heavy hitter considering the secondi.

At $12.95 we are going to try a Le Noble Bordeaux a rather low-level Bordeaux rated by a couple of wine writers at a 90. PP is absolutely delighted at the price considering the first growths from Bordeaux he used to drink clocked in around $900 a bottle. It is a blend of 80% Merlot and 20% Cabernet Sauvignon so it should be smooth and not overbearing. Can we pull this off?

On the nose a rich lush black cherry zaps your nostrils like a ray gun! On the palate very smooth and almost silky. Chilling it a bit will give it the power it needs to match the Primi. On the palate it is an accommodating wine meant to match and not overpower. There are notes of black cherry, coconut, cassis and blackberry.

No need to try another red wine. This one will outperform its price point and match with the Primi. PP will be laughing all the way to the bank. Ooops, considering PP’s troubles with his Panamanian bank accounts I should watch what I say.

This one was easy.

(Le Noble Cuvée Reserve 2018, AC Bordeaux, Caves de Rauzan, Rauzan, France, $12.95, Liquor Control Board of Ontario # 18782, 13.5 %, 750 mL, Robert K. Stephen A little Birdie Told Me So Rating, 90/100).

Published by Robert K Sephen (CSW)

Robert K Stephen writes about food and drink, travel, and lifestyle issues. He is one of the few non-national writers to be certified as a wine specialist by the Society of Wine Educators, in Washington, DC. Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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