Created by Murphy-Goode wineries, this is a California Red blend that is food friendly and fruit forward. The blend is 34% Zinfandel, 27% Merlot, 16% petite Sirah, 13% Petite Verdot, 6% Syrah and 4% Cabernet Sauvignon. The aroma of blueberries and black cherries lead the taste of raspberries and cherries to the pallet. This blend has a soft and rich mouth feel with an extended finish that just entices you to take the next sip. The Homefront Red is a social wine that is great for parties It pairs equally well with burgers or a hearty roast beef dinner.
The charity this wine supports is Operation Homefront provides emergency financial and other assistance to the families of our service members and wounded warriors. Operation Homefront leads more than 5,000 volunteers across 23 field offices and has met more than 590,000 needs since 2002 . A four-star rated charity by watchdog Charity Navigator, nationally, 94% of total revenue donated to Operation Homefront goes to programs.
From each bottle sold, Murphy-Goode will donate $0.50 to Operation Homefront.
I started to explain it then I told him, I will wright about it and that way could get all the thoughts on what I do in one place. Tasting wine is different from just drinking with dinner or at a party with friends. I see this as a process to investigate the wine and discover the nooks and crannies that make each wine unique and different. Now I am not saying that these five steps do not apply when you have wine with a meal, but if you are doing a serious tasting this is what I see you should do. Please let me know what you think or how you taste wine in the comments.
||Hold the glass by its stem and tip it away from you, preferably against a white or light background. The white allows you to see the different shades of color, particularly at the rim where the age of a wine tends to show. Red wines range from deep purple to pale tawny; whites go from pale greenish-yellow to deep gold. As a rule, red wines lose color with age; whites deepen in color with age. Usually, the browner a wine, the older it is.
||Wine’s flavor molecules are given off only on the surface of the liquid. By swirling, you maximize the wine’s surface area and release more of the bouquet. As you swirl, lift the glass to your nose.
||Smelling is a very important part of the tasting process. Think about how smell affects your enjoyment of food. Smell the wine three times, swirling each time to release the bouquet. Notice if the wine is clean and attractive, the intensity of the smell, and what the aromas bring to mind. Negative or “off ” smells are:
- Vinegar: Too much acetic acid in wine.
- Sherry: Too much oxygen in wine.
- Cork: Wine has absorbed the taste of defective cork making it musty or moldy in flavor.
- Sulfur: Too much sulfur dioxide present. (Sulfur dioxide is used as a preservative.)
||Take a sip of wine and try to make sure that all of the tongue is exposed to the liquid. Hold the wine in your mouth for 3 seconds before swallowing. Notice how sweet or sour, bitter, astringent, or alcoholic the wine is. Gauge the body of the wine. Think skim milk, milk, heavy cream. Also, how does the wine feel in your mouth? The term “mouth feel” is used for the sensations experienced.
||Now is the time to assess the wine as a whole. Do I like this wine? Why or why not? Were all the elements in balance or did one of them seem obtrusive? In young reds, tannin often dominates while young whites are often very acid. In an older wine, this lack of balance would be a fault. Is the wine light, medium, or full-bodied? What kinds of food would work well with this wine?
This version of the “King of Reds” is a full bodied wine with bold flavors. This is really a blend of 75% Cabernet, 15% Syrah and 10% Merlot). To the nose Carnivor presents deep aromas of blackberries and coffees. Across the pallet flavors of berries, roasted coffee beans caramel and charred oak provide a full smooth taste. The mouth feel of this wine is bold almost giving the allusion of thickness and very satisfying.
If you are ready for a bold red give Carnivore a try with is blend of grapes it strikes the right notes to be served with rib eye steaks or prime rib. Carnivor Cabernet Sauvignon is available for $10 to $15 dollars at most wine merchants.
This Pinot Noir from the Rickreall Oregon area is fermented is stainless steel tanks, and then pressed in the last days of the fermentation process. As soon as the malolactic fermentation process is complete the wine is racked. A small amount of barrel aged wine is blended in to add complexity to the aroma and balance the flavor.
The Firesteed Pinot Noir is a medium bodied wine. It presents aromas of blueberry, ripe raspberry and pepper. To the pallet the flavors of licorice, cocoa and coffee make a complex and pleasant taste.
The 2012 vintage has won numerous awards including the “Double Gold” at the 2014 Oregon Wine competition and a Gold Award from the 2014 World Wine Championships. These awards along with three silver and two bronze awards at other events around the world show depth of this vintage year. This pinot noir is sweeter than you would expect from a red wine. Balanced Tannins make this a smooth drinking wine. I recommend serving with BBQ pork, duck or beef.
The Shark Red shows a deer reddish purple color that reminds me of the garnet in the colors of Florida State University. To the nose the Shark Red brings vanilla, figs and the aroma of crushed blackberries. Shark Red presents the taste of vanilla, blueberries, blackberries and woody oak to you. This is a smooth but firm blend of mostly Syrah and Petite Sirrah grapes with Mouv, Grenache, Merlot and Malbec grapes playing a supporting role. It is really an everybody in the pool blend, but it works well. The wine is aged for seven months in older oak barrels to give it the balance between acid and tannins.
A product of the Paso Robles area of California, Shark Red makes a great choice to serve to friends before dinner or after a round of golf, but what would you expect from Greg Norman.
This is an easy going everyday red wine blend from the Navarra region of Spain. The blend is 52% Tempranillo grape and 48% Granacha. This blend presents a deep red color filling into a deep black core in the center of the glass. To the nose, the Red Guitar has crushed raspberries, black pepper, strawberries, black cherry and hints of other spices like white pepper. The taste of the Red Guitar blend is fruity with the same raspberry and strawberry and hints of white pepper, with the addition of vanilla bean and oak. Firm tannins and other simple fruit flavors support the finish of each taste. All of this combines to make this a good drinking wine. Serve this paella full of seafood and sausage.
This wine is a blend of Merlot and malbec grapes. The aroma of vanilla and raspberries are the first things you notice about the wine as you swirl it in the glass. As for the taste this blended Merlot starts with fresh berries, raspberries and strawberries. Those lead into a finish of coco crossing the pallet. Serve this wine with a firm veggie burger, like a black bean burger, or pair it with grilled tuna, roasted lamb. This Merlot will also complement aged Jack cheese very nicely before a meal. Middle Sisters Merlot brings back visions of the hippest parts of the 70’s and that cool vibe with the slightly funky and fun Merlot blend.