Most red wines are aged in traditional oak barrels. But today, adventurous winemakers are putting their bold reds into barrels that were used for making bourbon whisky. Not for long though, maybe two or three months. It's called "cross-aging", and the result is a whole new world of flavors and textures.
The heavy inside charring of whisky barrels gives this exciting new wine a fascinating profile. The blend starts off with aromas of baked cherry pie, then piles on tons of vanilla, caramel, baking spices, and brown sugar. All those complex aromas follow right through on the palate, enhanced by mouthfilling black currant, soft tannins, and a seamless finish.
BOURBON-GLAZED GRILLED RIBS
This is the “complementary” approach to food pairing. If there are sweet rich flavors in the wine, we want the same flavors in the food. The dense structure of grilled ribs with this plump and brooding wine is an ideal match.