Rex Goliath - Merlot - Ed?

Not prying at all. I did taste the Merlot on Saturday night, and glutton for pleasure that I am, I did the Cabernet on Sunday. They are all incredibly good considering the price and quite distinctive in their varietal character.

The Merlot has good black fruit, a nice hint of chocolate on the tongue and the vanilla of toasted oak. There's enough tannin to indicate that the wine might last for several years, although at $5/bottle, it's going to be pulled from the cellar quite readily for everyday quaffing.

The Cabernet has the dark brooding qualities of a Bordeaux more than a California Cab. I'd bet that a lot of folks who give it credit for being a lot more wine if tasted blind.

I don't know how they do it, but they've got a fan here and I can only hope that they continue to produce this quality in future years.

I've still got the Chardonnay to taste. Might throw a bottle in the fridge tonight for an appropriate dinner tomorrow or Wednesday.

Lemme see now, with five cases in the basement am I getting greedy if I go and pack up a couple more while it's still on sale?

As for Sangria, I'm very much an ad hoc producer. I lived in Spain for four glorious years and had quite a bit during summer months, usually dining al fresco in small villages during feria after seeing some bulls killed gloriously. I don't mix much any more, preferring a nicer wine experience, even in the hot months. When I do, it's usually two oranges, two lemons, one or two limes and maybe a peach sliced. A bottle of inexpensive heavy red, a dollop of cheap brandy, a quick four second pour of red vermouth and a bottle of soda water. Five or six packets of Equal rather than the sugar more traditionally used. Fill glass with ice, pour, enjoy.

I wouldn't taint the Rooster for sangria. That's more like a Cribari jug wine assignment.

Well, of course you are! But "sometimes" greed is good. Do you have a pickup truck? Load it up! :-)

Dick