Apothic Red 2009 | California
Usually I drink wine with food. I almost always eat food with wine. Sometimes, though, I like to have a glass of wine with nuttin’. In those cases, the “cocktail wines” are an ideal choice. And on this particular night, I wanted a “cocktail red” — something to sip on its own, that wouldn’t be too tannic, but have some richness and flavor. Oak wouldn’t be a major issue, because generally speaking, oak tastes good when food is not present. So I opened up this bottle, which was sent to me by a very nice PR person.
Apothic Red is a blend of Syrah, Zinfandel, and Merlot. It helps to know that, but I really do believe I can taste all three varietals in the blend. The nose is a pleasant, inviting blend of vanilla, butterscotch, red berries, and black cherry — for me, the butterscotch is dominant in the aroma. Strange, I know — since when does a red wine smell like butterscotch? When it’s been whacked with American oak (barrel or chips? who knows? who cares?). In the mouth it has sweet flavors of ripe raspberry, chocolate, maraschino cherry, and boysenberry syrup (like what you get at IHOP). However, it finishes dry, with a balanced level of mild tannins and puckering acidity. It was exactly what I was seeking on this particular evening. I’m not sure I’d try to match it with food — I don’t know where I’d begin. Maybe General Tsao’s chicken or a similarly sweet dish from the Chinese take-out menu? It’s not sweet like a Yellow Tail or Hob Nob wine, but it’s not all that far from it, either — I would say it is a good stepping stone from critter reds to more “serious” ones, because it does finish relatively dry and it has nicely integrated tannins and acidity. Without question, a crowd pleaser — bring it to your next party where people will be drinking wine as though it were a cocktail.