WTN: He's just a Crasto old man

[Jenise]

2005 Quinto do Crasto Reserva, Portugal
Could not have a chosen a better red wine for serving with our sauerbraten last night. But I didn't expect it. Just a few months ago we opened one other bottle from the three I originally purchased, and it was pruney, oxidative. This one was delightfully fresh and appropriately barely middle aged, since this is usually a long-lived wine and 05 was a pretty good vintage. Pretty blueberry fruit on the nose (not blueberry pie, but fresh blueberries) and palate with added complexity from spice and bright acidity. Nice finish and it didn't pucker up when paired against the mild sweetness of the sautéed green cabbage I served under the sliced meat.

[David M. Bueker]

Nice!

Not a match I would have tried.

[Jenise]

My Sauerbraten was possibly less sweet than other versions you've had. Mine was a deliberately lighter/brighter version, and I didn't sweeten the gravy with gingersnaps or raisins, as is typical.

[David M. Bueker]

I was more worried about the sour part. I tend to prefer mine not so sweet as well.

[Jenise]

I was more worried about the sour part. I tend to prefer mine not so sweet as well.

I was careful with that, too. Half a cup of red wine vinegar (my own, fruity home-made) and half a cup of red wine to two cups water. I made up the mixture and deemed it balanced, and used it. Some recipes I looked at called for 1:1 vinegar to water. I love sour/vinegar flavors but even for me that would have been too strong.

These Washington girls know how to cook eh. I have some `04 Reserva in the cellar too,.