...a bottle of wine and thou

Little Boomey Shiraz Cabernet 2003

Price: around $8
Type: 55% Shiraz, 45% Cabernet blend
Cork: natural cork with printed logo and website address
Rating: 5

There are two types of 1 to 10 scales. On mine, 1 is vinegar, 5 is average, and 10 is elixr-of-the-gods. On other scales, 7 is average (a C), 8 is acceptable (a B), 9 is good (an A) and 10 is excellent.

If you ask me, why bother having a 1 to 10 scale if you're only going to use the 5 to 10 portion? When I give this a 5, I mean it's a perfectly average wine. It's not vinegar, but it's not one that'll inspire me to drain the whole bottle in one sitting.

I'm always embarrassed to ask wine store clerks to recommend a good $10 bottle of wine. They somehow always point out something half again the price, talk the $15 bottle down, and tell you if you want something drinkable, here's a decent $20 bottle, but it's nothing to write home about. When I say Thank You then go back to staring blankly at the $10 bottles, they scoff.

I always want to ask, "Listen, you superior ass, if you know this sucks why do you stock it?" But I know they'd haughtily respond, "Cheap drunks are our bread and butter." And I'd still buy a $10 bottle of wine.

So I spare myself the scorn and pick based on, well, cute labels. Little Boomey wasn't recommended by anyone, but it came home with me because the label is just adorable.

I was really optimistic when I opened the bottle. This Shiraz/Cabernet has a great nose. The rich scent might have biased me a bit, because I was very disappointed at the distinctly acidic taste. Worse yet, it's the kind of full tongue acidity (as opposed to a sort of biting aftertaste) that makes my tongue feel like I've been licking a cat.

The flavor is, well, pretty average. If you ask for "house red" at a restaurant, it might taste like this. It's not remarkably good or bad, it's just there.

That said, I suspect it will improve when paired with beef. I've noticed I prefer a tangier, more acidic red with beef and a lighter, more fruity red for lighter meals. Therefore, tomorrow night, it's beef for dinner. I'll post a second opinion of it as a pairing as opposed to a standalone wine. I don't expect it to miraculously transform from an average red into something droolworthy, but I'm willing to give it an openminded second chance.

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Okay, I lied. Beef wasn't on the menu last night. I didn't want to let it sit so long the wine turned to vinegar, so my husband and I finished off the bottle. It's still drinkable, but unremarkable.

posted by Chris Rachael Oseland at 8:02 PM