Full Bodied Old World Red dinner on 6 Oct 2009 @KCC

KCC is a really a good venue. There are plenty of decanters and really have to thanks Alan for decanting the wines beforehand to make all the wines in nearly the optimal condition for tasting!

I love this place and sure would come back with Alan's help for more wine events especially  decanting is needed.

We have 9 wines in total for this full bodied Old World Red. 8 red with 1 Rose champagne complimented by Gary Thanks again...

Let me revise the wines we have tasted that night 

2nd Favourite of that night amoong our wine group.

100% Tempanillo.

I tried this before and noticed tannin was rough but after Alan's careful 4 hours decanting.

The tannin was smooth with enough red fruit backed by enough oaky flavour.

65% Grrnacha based with 20% carinena with 5% syrah , merlot and CS

Have to say very spicy and long finish on palate!

Decanted for 6 hours still refreshing , i think it can be kept for years.

Red fruit, wood spicy dominating my palate and long finish

Aroma of soy sauce, dried plum dried prune.

This special vinification method although personally i think the power from this wine was largely supported by the high alcohol level....It was the 1st favourite wine in the vote.

Of course with long finish for typical amarone.

It was my favourite.

Really Bord. style aroma, body structure mainly left blank stye and I love the dancing of black fruit with the beautiful acidity

The Barolo Fifth from the right showed typical rose dried flower nose but unfortunately i dont have enough time for decanting it!

Still the strong tannin was backed by the earthy ( muschroom, tar) tone