31 Lists of Horror: Top Red Wines for All Hallow’s Eve

You know what goes with Hal­loween? Booze! Admit­ted­ly, that pret­ty much goes for any night. Still, though, there’s noth­ing like a good swig of rotgut with an exquis­ite mouth feel.
Today’s special guest lister: Brett Savory

Brett Savory recent­ly stepped down as the Co-Pub­lish­er of the World Fan­ta­sy and British Fan­ta­sy Award-win­ning ChiZine Pub­li­ca­tions so he could ded­i­cate more time to writ­ing. His title is now Editor/eBook Czar/Webmaster, so he appar­ent­ly thinks he can hang on in the com­pa­ny sim­ply by increas­ing the titles he holds. He’s had over 50 short sto­ries published—some of those col­lect­ed in No Fur­ther Mes­sages—as well as two nov­els, In and Down and The Dis­tance Trav­elled, with a third just released by Angry Robot called A Per­fect Machine. He’s also: halfway through his fourth nov­el, Lake of Spaces, Wood of Noth­ing; is the drum­mer for the met­al band Ol’ Time Moon­shineand lives in Peter­bor­ough, ON, with his wife, the writer/editor/publisher San­dra Kas­turi.


October 29, 2017

Dark Wines for Halloween

Carnivor

Wine Enthu­si­ast: An intense­ly dark col­or makes this wine easy to pick out, even from across a room. The choco­late, raisin and black­ber­ry-jam fla­vors are rich and the tex­ture is mouth­coat­ing, almost thick, but not harsh­ly tan­nic. The wine seems to start out dry and fin­ish ripe and rich.

La Cuvée Mythique

Wine Enthu­siast: Medi­um-intense aro­mas of black plum, cher­ry and berry are upfront on the nose of this ripe wine, with sup­port­ing notes of wood­spice, char and black pep­per for added depth. The tan­nins are struc­tured yet fine, with a firm hold and rich, grip­py fruit-skin fla­vors that car­ry the close.

Apothic Inferno

I doubt the taste will be as fiery as the logo. But it’s a fine wine to be sure.

Drinkhack­er: Tast­ing notes are hard­core: Prune, dried red berries, wet leather, chew­ing tobac­co, and pul­ver­ized dried figs. A big vanil­la-heavy and maple syrup-infused sweet­ness hits hard on the lengthy and over­pow­er­ing fin­ish, remind­ing one of the whiskey cask­ing the wine has under­tak­en.

Bear Flag

Drinkhack­er: Blend Petite Sir­ah, Ali­cante Bouschet, Zin­fan­del, Petit Ver­dot, and Tem­pranil­lo and you have this beast of a wine, a rough and ultra-jam­my bruis­er that lives up to its name.

19 Crimes

Wine Enthu­si­ast: No doubt try­ing to cap­i­tal­ize on the red blend trend, this comes across as well made, but a bit con­fect­ed. Black cher­ry fruit is clean but sim­ple, with a round, soft mouth­feel.

Apothic Dark

The Good Wine Guru: The wine, as the name would imply, is dark in the glass, with streaks of pur­ple show­ing when giv­en a good swirl. On the nose I picked up dark choco­late and blue­ber­ry, both of which car­ried over into the palate. In the mouth the wine was rich and silky, with blue­ber­ry lead­ing the way before giv­ing way to rich dark choco­late and a nice smooth fin­ish.

Dreaming Tree

Where the cas­tles are made of gin­ger­bread and the moats are filled with black­ber­ry wine.”

Wine Enthu­si­ast: This red blend has ripe tan­nins and a dusty core of leather that frame rich red fruit on the palate. A part­ner­ship between singer Dave Matthews and wine­mak­er Steve Reed­er of Simi Win­ery in Healds­burg, it’s fair­ly priced and acces­si­ble, with mod­er­ate alco­hol and a soft, medi­um-weight body. It con­tains most­ly Caber­net Sauvi­gnon and Mer­lot.

Luccarelli Primitivo

Wine Enthu­si­ast: Extreme­ly ripe, chewy and soft, this lush Prim­i­ti­vo offers aro­mas of sweet tobac­co, rum cake, cin­na­mon and black­ber­ry pre­serves. There are touch­es of sweet-tast­ing fruit and raisin in the mouth.

Casillero del Diablo

Wine Enthu­si­ast: Aro­mas of olive, mush­room and berry fruits are light­ly herbal. This Caber­net feels scratchy, abrupt and edgy, while herbal rasp­ber­ry and plum fla­vors fin­ish sol­id and with a slight note of pick­le.

Beringer Knights Valley

Wine Enthu­si­ast: Gobs of jam­my black­ber­ry and cher­ry fruit mark this dynam­ic young wine, along with entic­ing notes of spice, mocha and toasty oak. The tan­nins are thick, but vel­vety, mak­ing it drink­able now. The Knights Val­ley appel­la­tion is a kind of high-ele­va­tion bridge between Sono­ma Coun­ty and Napa Val­ley; the wine shows true May­a­ca­mas Moun­tain inten­si­ty.

Now that’s a nice chi­anti.

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