Yesterday, Kentucky winemaker Eric Vitiello flew into Phoenix where we put a bottle of his Applevino through the paces:
This airy blend was put up against mussles and garlic in white wine sauce. The wine itself, while barely a few months old, had developed a huge mouth feel nicely textured by layers of fruit and candy. Marshmallow came to mind. As an apertif to compliment the appetizer, Applevino was right at home. It's inherent sweetness struggles against a Stilton and mushroom tart however. The wine, at twelve percent alcohol however, will make an excellent afternoon wine to be drunk chilled for it's refreshing and intoxicating qualities.
Congradulations Eric! It's a fine wine!
We met-up after work at BYO Bistro, a small gourmet restaurant on Thomas and 56th St. where you are allowed to bring your own wine. The charge a 'corkage' fee, but attend to the bottle (and your glass) with somalier precision. For a four bucks more, you get to drink out of Reidels. But look at the picture above, they served the Raisinette™ in Reidel cordials for nothing.
Oh yeah, Raisinette™ put in an appearance as a dessert wine. Um... more later, after more testing...
