I used a port wine that I had - R.L. Buller & Son NV Tawny Port (Victoria). I know it isn't one of the wines listed in the book, but I have spent a lot of money recently, so I was hesitant to go out and buy another wine when I had a new one right here. This wine is a dark red, and it was see-through. I used the cheese from the wine and cheese pairings, and for the meat replacement, I used the food I got from the 7-11 mix and match 5 for $4 deal.
The first step is to open the bottle and try immediately & make observations. Here are my observations:
Name: R.L Buller & Son
Variety: Port
Country of Origin: Australia
Region of Origin: Victoria
Vintage Year: N/A
Price: $15
Wine Review: "This young tawny, actually garnet in color, is warm and supple. And although this easygoing tawny lacks a bit of complexity, it boasts ample, mouth-filling flavors of black cherry, plum and chocolate."
My Review: One of the bigger body wines I have tried. I would say that it is between medium and full bodied, which makes sense because it's a port wine, with the highest alcohol percentage of any wine I have tried so far, at 18% alcohol content. It is quite sweet, and the alcohol is quite strong. I detect cherries, and it is fruity overall. It has a unique, fruity smell. I would describe it as a fruity, chocolate sharpie smell. While the wine is very sweet, it is rich & intense, which is what I think other port wines would share in common characteristics. It is definitely powerful, and my girlfriend didn't want to finish it. I found it to be enjoyable, but definitely strong.
The second step is to wait two hours for the wine to "open up" and try it once again. After waiting for two hours with the alcohol exposed, it seemed a bit faded, not as strong as I remembered. It was fruitier, and less strength of alcohol. Definitely smoother, with less effects overall, and easier to taste. Still tasted fresh, with good acidity. The wine still shared the same characteristics as my review above, it was just less vigorous.
The third step was to try the wine with cheese. I did this step by starting with eating the cheese, and then sipping the wine, and mixing the flavors while continuously chewing and tasting the flavors. As soon as I started chewing the mozarella balls, my palate was yearning for wine. I wanted a sip, because the cheese was quite tasteless. I tried it with other cheese and it produced a similar result. The cheese makes the wine easier to taste thoroughly, it also made the cheese flavorful. Overall, the wine fulfilled the desire for anything more, it was a satisfying combination.
The fourth step was to try the wine with food. I drank the wine with food from 7-11, specifically a chicken taquito. I did the 5 for $4 mix and match deal to buy a couple hot dogs and taquitos. The Port and the Taquito did not overpower one another. The taquito had individually strong flavors, and so did the port wine. The port wine along with the taquito made my mouth water, but then dry up at the end. Overall, the wine made the taquito sweeter, but the taquitos saltiness was also quite apparent. I could only taste the majority of one or the other at certain points.
The fifth step was to let it sit for several more hours without the cap on the bottle. I left the wine out overnight, and then some. I tasted it and my immediate reaction was that it tasted worse. While it had a smoother mouth feel, it tasted stronger in a different way. If I had to explain it, it would be like drinking apple cider vinegar, but not that extreme.
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