Style: Fruity and oaky.
Aromas: Cran-raspberry, bell pepper, char-roasted coffee.
Flavor: as Aromas with notes of nut skins.
Enjoy: on its own and with food.
Pairing: Beef Stroganoff, Steak and Potatoes, Beef/Sausage stews, fatty, creamy cheeses.
Bottom Line: A silod red blend for the table.
Trouve (Cabernet Sauvingon, Cabernet Sauvignon, Merlot red wine blend) 12.5%
This medium bodied Bordeaux-style red blend is supple and crisp, with a tingling, brisk finish revealing notes of nut skins with crunchy tannins and moderate oak flavor.
This blend uses the traditional percentages of each of its three grape varietals and is a traditional dinner wine.
To drink this wine, open and pour a glass. Take a sip. Wait. After about 15 minutes of so you might notice a change and from here on this wine will change about three times over the course of three hours, and then it is done. No keeping for later.
Why? This blend was developed, so the story goes, to present a beverage that changes in character as each course of food similarly changes in texture and taste from course to course.
Now, you may not like all the changes, and this is why people let an open bottle sit until it airs out to their preferred state of change.