One thing that is not easily resolved in wine is 2,4,6-trichloroanisole (TCA for short). TCA is the primary chemical compound responsible for creating a "corked" wine. It is a chlorinated molecule that is often transferred from infected natural corks to the wine, hence the term "corked." By some estimates 5% of all wine closed with natural corks is corked. Well, we opened one of those wines this week. Our first attempt at Beatrice's Blushes was actually the Edi Simčič 2012 Duet Rosé. The wine smelled dank and reminiscent of moldy newspaper. So, we set aside that bottle (and the glasses) and retrieved a second wine.
|Reichsrat von Buhl 2013 Spätburgunder Rosé Trocken|
The Reichsrat von Buhl 2013 Spätburgunder Rosé Trocken (12.5% abv, Purchased $15) from the Pfalz region of Germany was a welcomed relief from the previous wine. For those unfamiliar with Spätburgunder, it is German for Pinot Noir. It was beautifully fragrant. It smelled and tasted just like a tart raspberry lemonade with some strawberries thrown in for good measure. There was just a touch of sweetness to stand up to the searing acidity. Serve this wine on a hot summer day outside on the patio and you'll need more than one bottle.