Wedding Oak Stand Outs-Texas Tuesday

{These wines were provided as media samples with no other compensation. Thoughts are my own.}

We all have our favorites. We may not tell our children that. They may shift from day-to-day or year-to-year, but we have them. I have some favorite wineries and wines from that producer. Here are two favorites from Wedding Oak Winery.

I had hoped to get this review out before Thanksgiving because it is an ideal companion to the meal. The 2017 Marsanne ($29)is made with fruit from the High Valley Vineyard located in San Saba County. after harvest the grapes were pressed, chilled, and racked off lees and fermented in stainless. The wine was then aged in neutral French oak barrels for 6 months. The fruit is rich and warm, apple and pear. Caramel and spice balance the acidity. I found it to be reminiscent of Calvados, delicious.

Italian varietals are always high on the list for me. Especially medium bodied, moderate tannin, red fruit wines. The 2016 Montepulciano ($32) is just that. The grapes are from the Diamante Doble Vineyards in Tokio, Texas. The nose is blackberries, cherries, earthy, chewy spices. Cherry and earth dominate the palate. The weight and profile of this wine is ideal for transitional seasons, fresh and warm. Pair with charcuterie, grilled meats, Italian dishes. I paired it with spaghetti squash and vegan meatballs with marinara. It worked okay, but next time I have this wine, I will pair with something other than red sauce. Or just enjoy without distractions.

Both wines are available for members only. If you would like to try comparable wines without the commitment, I’d suggest the Roussanne and the Sangiovese, two other perennial favorites.

Thank you Wedding Oak Winery and Pen & Tell Us for providing the samples.

 

Posted by

Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

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