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What to Drink Now

Episode VI: Herbal savory reds

 


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What to Drink Now So here we are with herbal reds. Perhaps my biggest mistake in this whole series was naming this grouping “herbal.” Now while there is an herbal element that can be found with many of the Bordeaux varieties, I think I should have referred to these wines as savory, as opposed to herbal.

What’s the difference, you ask? Well, on one hand, the herbal character that some of these wines exhibit is in large part included in the realm of the savory (everywhere that term is used) and on the second hand, by limiting myself to “herbal” wines, I’ve done a disservice to you all. The group of actually herbal wines is quite small, and the point of this series was certainly less about defining wines and more – much more – about creating connections between wines that make some sense on a very basic level.  I do believe, as I have said before, that an argument can be made for including almost any wine in any category, but that is the exception, not the rule, and for my palate the following grouping of wines fit together very well indeed, as long as we call them savory!

Photo courtesy fairfaxcounty via Flickr/CC

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Comments

  • Out of curiosity, where are you finding good examples of single varietal Petit Verdot?

    Sep 13, 2011 at 11:55 AM


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