At a glance:
only a few minutes elapsed between when I set it down and when I took another drink. Surprisingly, after just a few minutes, the wine was already a lot better. It was intense, smoky and strong, and reminded me of barbeque in all honesty, which is kind of a weird thing to say about wine. Still, it wasn’t too crazy or all over the place (I know, I know, that description is borderline useless, but I can’t think of any other way to put it). After a few glasses I sealed it up, and set it aside for the next night.
Drinking it again a day later, it had mellowed out a little bit, with the smokiness toned down and more fruit making its way in there. Listening to David Bowie on vinyl (changesonebowie- it’s a compilation, which maybe makes it less cool, but I’m not gonna pretend it was a some rare first pressing or anything) the wine brought out the heat in one of my favorite Ottolenghi meals (from his cookbook Jerusalem – Pasta shells with yogurt, feta, and green peas, topped with spicy sautéed pine nuts). It sounds weird, but it’s amazing – a link to the ingredients is here, but for the method, you need to buy his cookbook, which is totally worth it.