Cholent, Spicy Food, and Segal Cabernet Sauvignon Special Reserve

This past weekend saw us sharing a Kiddush with my Brother and family after my nephew completed his Bar Mitzvah portion splendidly well.  The spread we were presented with was absolutely outstanding!  It included a North African Cholent called – dafina (wheat berry, onions, and meat), and a European Cholent (potatoes, meat, onions, etc.).  In addition to the cholent(s), there were an assorted number of chicken options, along with tons of other salads and side dishes (including some smoking hot peppers and olives).

Well, before Shabbos I picked up two bottles of wine.  One was a 1999 Nebbiolo wine that I found at the wine store, and it was DOA.  The other was a 2004 Segal Cabernet Sauvignon, which was quite nice.

The wine went well with the cholent and spicy dishes and was enjoyed by others at the table.

The wine note follows below:

2004 Segal Cabernet Sauvignon Special Reserve – Score: B+
The nose on this dark garnet colored wine is hopping with sweet oak, blackberry, cranberry, and dark chocolate.  The mouth on this fat yet not complex full bodied wine is somewhat mouth coating, and carries along with it the fruit characteristics from the nose, with blackberry and cranberry.  The mid palate is balanced with well integrated tannins and acidity, that pick up the fruit flavors while adding some fullness to the mouth.  The finish is medium long with more black fruit and a nice chocolate presence.  The wine is effective, but not a complex wine, like the 2003 Ella Valley Cabernet Sauvignon.

Posted on July 19, 2009, in Food and drink, Kosher Red Wine, Wine and tagged , , . Bookmark the permalink. Leave a comment.

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