What wine pairs well with… horror?!
If you’re scared enough, pretty much anything will do. But if you’re a brave undead slayer these three picks for 2017 will give you plenty of treats while waiting for Nosferatu to rise from the catacombs.
2016 HobNob Wicked Red Blend
Blend of: Grenache, Cab Sauvignon, Shiraz, Pinot Noir
🎃 full body ~ lo acid, med tannin
🎃 roasted coffee, mocha, toasted hazelnut, hint of orange zest provides a nice little bite on the finish.
🎃 BBQ, red meat, dark chocolate
👻 Definitely decant! This wine is very young fully release the hounds of flavour, this wine needs time to open up and breathe.
🎃 medium body~ hi acid, lo tannin
🎃 stewed blueberry, tomato jam, a little smoky
🎃 Aged cheddar
🎃 Charred beef, ribs ~ well done meats rather than rare or medium well.
Higher acidity in this wine means a good pairing with rich, meaty tomato sauce over pasta
🎃 Pizza with extra tomato sauce and spicy pepperoni
👻 Make sure you decant! Often with young wines, they need decanting for around two hours to open the full bouquet and flavours.
Blend of: Petit Syrah, Carignan, Zinfandel, Syrah, Alicante Bouschet, Barbera
🎃 full body ~ fine, soft tannin
🎃 blackberry, rich black cherry, baking spice, fruit forward
🎃 Beef, pork,
🎃 Salmon with chipotle chocolate sauce drizzle
👻 A 2014 shouldn’t need as much decanting but to bring out the full expression of these rich varietals, using a good aerator (if you don’t have time to fully decant) is a great idea.
Don’t forget the Menagerie pourers!
Have a safe and happy Halloween! 😈🍷